chocolate cream pie

By dhoffmanlatter

Ingredients

• 32 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, enough for 1 1/3 cups cookie crumbs)
• 1/3 cup slivered almonds
• 1 cup sugar, divided
• 6 tablespoons melted butter, plus 2 tbsp. butter cut into small cubes
• 6 large egg yolks
• 3 1/4 cups milk
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 8 ounces good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie
• 2 teaspoons vanilla extract
• 1 1/2 cups whipping cream

Preparation

Step 1

Preheat oven to 350°. In a food processor, pulse cookies until finely ground. Transfer to a medium bowl; set aside. To processor, add almonds and 3 tbsp. sugar and pulse until almonds have texture of coarse meal (be careful not to grind them into nut butter). Add ground nuts to cookies and stir in 6 tbsp. melted butter. Press into bottom and sides of a 9-in. deep-dish pie plate (crust should be fairly thick). Bake on center rack 15 minutes; let cool.

Step 2
Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.