Chocolate Cream Pie
Servings: makes one 9-inch pie
Prep Time: 3 hrs 10 mins
Total Time: 3 hrs 40 mins
CRUST
a.. 6 ounces chocolate wafer cookies, finely ground
b.. 4 1/2 tablespoons unsalted butter, melted
c.. 2 tablespoons granulated sugar
Pinch of fine sea salt
FILLING
a.. 2 cups whole milk
b.. 1/2 cups granulated sugar plus 2 tablespoons
c.. 3 egg yolks
d.. 1/4 cup cornstarch
e.. 1/4 teaspoon fine sea salt
f.. 4 ounces semisweet chocolate, chopped
g.. 1 ounce unsweetened chocolate, chopped
h.. 3/4 cup heavy cream
i.. 1 teaspoon pure vanilla extract
j.. Chocolate shavings, for garnish
1. MAKE THE CRUST: Preheat the oven to 350 degrees. In a medium bowl, mix the
cookie crumbs with the butter, sugar, and salt until the crumbs are evenly
moistened. Pour the mixture into a 9-inch glass pie dish and press evenly over
the bottom and up the side of the dish to form a crust. Bake for 8 minutes,
until the crust is fragrant. Remove from the oven and, using the bottom of a
drinking glass, immediately press the crumbs again to compact the crust. Let
cool completely.
2. MAKE THE FILLING: In a medium saucepan, heat the milk with 1/4 cup of the
sugar until bubbles form around the edge. In a large bowl, whisk the egg yolks
with 1/4 cup of the sugar, the cornstarch, and salt. Gradually whisk in the hot
milk mixture. Pour the mixture into the saucepan and cook over moderate heat,
whisking constantly, until very thick, about 3 minutes. Remove from the heat
and whisk in the semisweet and unsweetened chocolate until smooth. Strain the
chocolate filling into the pie crust through a coarse sieve and smooth the
surface with a rubber spatula. Press a piece of plastic wrap directly on the
surface of the pie filling and refrigerate for 3 hours, until chilled.
3. Let the pie stand at room temperature for 10 minutes. Meanwhile, in a medium
bowl, beat the cream with the remaining 2 tablespoons of sugar, and the vanilla
until firm. Spread the whipped cream over the pie, cut into wedges and serve,
garnished with chocolate shavings.
MAKE AHEAD
The pie can be made up to 1 day in advance and refrigerated.
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