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Chocolate Cream Pie
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Brief Description
Chocolate wafer pie crust filled with bittersweet chocolate filling and topped with whipped cream and chocolate shavings.
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Main Ingredient
milk
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Category: Pies
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Cuisine: Southern
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Prep Time: 450 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
http://www.onceuponachef.com/recipes/chocolate-cream-pie.html
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Tags:
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Notes:
*Nabisco cookies available in the cookie aisle at most major supermarkets. Sometimes they can be hard to spot. At my local Giant, they’re on the top shelf near the Oreos.
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Posted By: vastrother@aol.com
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Posted On: Mar 04, 2017
Number of Servings:
Ingredients:
- 28 - Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
- 1/3 cups - sugar
- 4 tablespoons - unsalted butter, softened
- 2/3 cups - sugar
- 1/4 cups - cornstarch
- 1/2 teaspoons - salt
- 4 - large egg yolks
- 3 cups - whole milk
- 5 ounces - bittersweet chocolate, best quality such as Ghirardelli
- 2 ounces - unsweetened chocolate, best quality such as Ghirardelli
- 2 tablespoons - unsalted butter
- 1 teaspoons - vanilla extract
- 3/4 cups - chilled heavy whipping cream
- 1 tablespoons - sugar
- 1 ounces - bittersweet chocolate, grated or shaved
Directions:
Preheat the oven to 375 degrees.
Make the Crust: Combine the chocolate wafers, sugar and butter in food processor and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan. Bake for 10 minutes or until crisp.
Make the Filling:
Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.
In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes.
Immediately turn the heat down to a simmer and cook, whisking constantly, for one more minute until thick. Remove from heat, and immediately whisk in the chopped chocolate, butter and vanilla extract.
Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; chill in the refrigerator for at least 6 hours or overnight.
(Up to 3 hours before serving) Make the Topping:
Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far.
Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
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