Chocolate Pie

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This is a wonderful dessert recipe for classic diner-style chocolate pie, courtesy of Baked's Matt Lewis.

Photo credit: Matt Lewis

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Ingredients

  • Ingredients
  • Makes one 9-inch pie.
  • • FOR THE CRUST
  • • 30 chocolate wafer cookies (about 6 ounces)
  • • 1 tablespoon sugar
  • • 6 tablespoons unsalted butter, melted
  • • FOR THE FILLING
  • • 1/2 cup sugar
  • • 3 tablespoons chocolate malt Ovaltine
  • • 1 teaspoon salt
  • • 1/4 cup cornstarch
  • • 5 large egg yolks
  • • 2 cups whole milk
  • • 1/2 cup heavy cream
  • • 5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped
  • • 2 teaspoons whiskey
  • • 1 teaspoon pure vanilla extract
  • • FOR SERVING
  • • Vanilla Bean Whipped Cream

Preparation

Step 1

Directions
1. Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.
2. Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.
3. Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.
4. Add chocolate, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving. Serve with Vanilla Bean Whipped Cream.

Vanilla Bean Whipped Cream

Use this delicious vanilla bean whipped cream when making Matt Lewis's Classic Diner-Style Chocolate Pie.


Ingredients
Makes about 3 1/2 cups.
• 2 cups heavy cream
• 1 vanilla bean
• 1/4 cup sugar Directions
1. Chill the bowl and whisk attachment of an electric mixer. Place cream in a medium bowl. Cut vanilla bean in half lengthwise and scrape seeds into cream. Add bean to cream; whisk to combine. Cover mixture and refrigerate for 1 hour.
2. Strain cream mixture through a fine mesh sieve into chilled bowl of an electric mixer. Transfer bowl to mixer fitted with chilled whisk attachment; beat on medium speed for 1 minute.
3. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Serve immediately or cover and refrigerate, up to 2 hours.

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