Chocolate Cream Pie

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.

Ingredients

For Crust

  • 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

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

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.

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 1.5-2 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.

*Recipe adapted from Chocolate Cream Pie*

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