Chocolate Cream Pie

Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • For crust:

  • 1 1/3

    cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)

  • 5

    tablespoons unsalted butter, melted

  • 1/4

    cup sugar

  • For filling:

  • 2/3

    cup sugar

  • 1/4

    cup cornstarch

  • 1/2

    teaspoon salt

  • 4

    large egg yolks

  • 3

    cups whole milk

  • 5

    oz fine-quality bittersweet chocolate (not unsweetened), melted

  • 2

    oz unsweetened chocolate, melted

  • 2

    tablespoons unsalted butter, softened

  • 1

    teaspoon vanilla

  • For topping:

  • 3/4

    cup chilled heavy cream

  • 1

    tablespoon sugar

Directions

Make crust: Put oven rack in middle position and preheat oven to 350°F. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack. Make filling: Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Make topping: Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

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