Chocolate Cream Pie

By fuzzygroup

Ingredients

• Chocolate Cookie Crumb Crust
• 16 oreo cookies broken into rough pieces (2.5 cups)
• 2 tbsp unsalted butter melted and cooled
• Chocolate Cream Filling
• 2.5 cups half and half
• Pinch table salt
• 1/3 cup (2 1/3 ounces) sugar
• 2 tbsp cornstarch
• 6 large egg yolks, room temperature
• 6 tbsp unsalted cold butter cut into 6 pieces
• 6 oz semisweet or bittersweet chocolate finely choppped
• 1 oz unsweetened chocolate
• 1 tsp vanilla
• Whipped Cream Topping
• 1.5 cups heavy cream chilled
• 1 1/2 tsp sugar
• 1/2 tsp vanilla

Preparation

Step 1

For the crust
1. Adjust oven to middle rack and heat oven to 350. IN food processor, process cookies with 15 1 second pulses then let machine run until crumbs are uniformly fine, about 15 seconds. Transfer crumbs to medium bowl, drizzle with butter and use fingers to combine until butter is evenly distributed.

2. Transfer crumbs to 9" glass pie plate. Using bottom of 1/2 cup measuring cup, press crumbs evenly into bottom and up sides forming crust. Refrigerate pie plate 20 minutes to firm crust and then bake 10 minutes. Cool on wire rack while preparing filling.

For the filling
1. Bring half and half, salt and 3 tbsp sugar to simmer in medium saucepan over medium high heat, stirring with wooden spoon occasionally to dissolve sugar. Stir together remaining sugar and cornstarch in medium bowl until slightly thickened, about 30 seconds. Sprinkle cornstarch mixture over yolks and whisk, scraping down sides until mixture is glossy and sugar has begun to dissolve, about 1 minute. When half and half reaches full simmer, drizzle 1/2 cup hot half and half over yolks, whisking constantly to temper; then whisk the egg yolk mixture into simmering half and half (mixture should thicken in 30 seconds). Return to simmer, whisking constantly until 3 to 4 bubbles burst on surface and mixture is thickened and glossy, about 15 seconds longer.

2. Off heat whisk in butter until incorporated. Add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla and then immediately pour filling thru fine mesh sieve set over bowl. Using spatial, scrape strained filling into baked and cooled crust. Press plastic wrap directly on surface and refrigerate pie until filling is cold and firm, 3 hours.



For the topping

1. When ready to serve, beat cream and sugar in chilled bowl of electric mixer to soft peaks. Add vanilla. Contune to barely stiff peaks. Spread or pipe whipped cream over chilled filling. Serve immediately.