Chocolate Cream Pie
(from nikki chanay’s recipe box)
Filling will be thick.
Source: Tastebook
Prep time: 480 minutes
Cook time: 45 minutes
Serves 8 people
Categories: Pie
Ingredients
- Crust: 1 1/3 c chocolate wafer crumbs (26 cookies- Nabisco Famous Chocolate Wafers)
- 5 tbsp unsalted butter melted
- 1/4 c sugar
- For Filling: 2/3 c sugar
- 1/4 c cornstarch
- 1/2 tsp salt
- 4 large egg yolks
- 3 c whole milk
- 5 oz fine quality bittersweet chocolate melted
- 2 oz unsweetened chocolate melted
- 2 tbsp unsalted butter softened
- 1 tsp vanilla
- For Topping: 3/4 c chilled heavy cream
- 1 tbsp sugar
Directions
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Make Crust: Put oven in middle position & preheat oven to 350 degrees.
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Stir together crumbs, butter, & sugar.
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Press on bottom & up side of a 9 inch pie plate.
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Bake until crisp, about 15 minutes, and cool on a rack.
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Make Filling: Whisk together sugar, cornstarch, salt, & yolks in a 3 quart heavy sauce pan until combined well.
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Add milk in a stream while whisking.
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Bring to a boil over moderate heat whisking constantly.
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Reduce heat & simmer.
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Whisk one more minute.
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Force filling through a fine mesh sieve into a bowl.
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Whisk in chocolates, butter, & vanilla.
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Cover surface of filling with wax paper & cool completely. (2 hrs)
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Spoon filling into crust & chill pie loosely covered. (6 hrs)
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Make Topping: Beat cream with sugar in a bowl using an electric mixer until it holds stiff peaks.
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Spoon on top of pie.