- 1
Ingredients
- For the chocolate cookie crust...
- 30 chocolate wafer cookies (about 6 ounces)
- 1 Tablespoon sugar
- 6 Tablespoons unsalted butter, melted
- For the chocolate 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 72% cacao), coarsley chopped
- 2 Ounces milk chocolate, coarsley chopped
- 2 Teaspoons whiskey (optional)
- 1 Teaspoon pure vanilla extract
- To Serve...
- Whipped cream or vanilla bean whipped cream
- For the Vanilla bean whipped cream...
- 2 Cups heavy cream
- 1 Vanilla bean
- 1/4 Cup sugar
Preparation
Step 1
Make the chocolate cookie crust...
In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups. Put the crumbs in a bowl and stir in the sugar.
Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
Freeze the crust while you make the filling.
Make the chocolate filling...
**NO HEAT HERE**
In a medium saucepan, whisk together the sugar, Ovalitne, salt, and cornstarch. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk and cream, whisking constantly.
Turn on heat and bring to a boil over medium heat, whisking constantly to prevent the mixture from burning on the bottom of the pan. Boil for 30 seconds, then remove from the heat.
Add the chocolates, whiskey, and vanilla and whisk until combined. Continue to whisk for a few minutes to cool the mixture slightly. Let the mixture stand for 15 minutes at room temperature. A thin skin may form during this cooling period. Simply whisk the mixture again until the skin is gone. Pour the filling into the frozen pie shell.
Refrigerate the pie for 4 hous before serving, topped with whipped cream, if desired.
To make the vanilla bean whipped cream...
Pour the cream into a medium bowl or a large glass measuring cup.
Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds into the cream. Add the vanilla bean to the cream. Use a whisk to disperse the vanilla bean seeds. Cover the mixture and refrigerate for about 1 hour to allow the vanilla flavor to infuse the cream.
Remove the cream from the refrigerator and pour through a fine-mesh sieve into the chilled bowl of an electric mixer fitted witht he chilled whisk attachment. Beat on medium speed for 1 minute. Continuing to mix, sprinkle the sugar over the cream, then turn the mixer to medium-high and beat until soft peaks form.
Serve immediately, or cover and refrigerate for up to 2 hours.