This is one of the best desserts I’ve ever had. It’s incredibly rich and decadent.
Note: This takes a little over 8 hours to make, which includes letting the pudding mixture cool for 2 hours and letting it all chill in the fridge for 6 hours. Fortunately, it held up just fine over the next few days, so what I’ll probably do is make it a day ahead of time.
- 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers) (NOTE #1: I used Annie’s Chocolate Bunny Grahams and they worked perfectly! NOTE #2: To make this recipe gluten-free, use Annie’s gluten-free Bunny Grahams.)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 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
- 3/4 cup chilled heavy cream
- 1 tablespoon sugar
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 or 9.5-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
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 1.5-2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
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.
*Recipe adapted from Chocolate Cream Pie*