Chocolate Cream Pie

4 Dec

Make this pie. Seriously.

Chocolate Cream Pie
serves about 8/adapted from this recipe

Here’s what I used:


  • 26 Nabisco Famous Chocolate Wafers (crushed)
  • 5 tablespoons butter (melted)
  • 1/4 cup sugar


  • 2/3 cup sugar
  • 1/4 cup corn starch
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 3 cups whole milk
  • 5 ounces semi-sweet chocolate
  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter (softened)
  • 1 teaspoon vanilla

Here’s what I did:


  1. Mix cookie crumbs, melted butter and sugar until combined.
  2. Pour crumbs into a 9 inch pie plate and spread along the bottom and sides.
  3. Bake at 350 degrees for about 10 – 15 minutes.
  4. Set aside and let cool completely.


  1. Mix together sugar, corn starch, salt and egg yolks in a heavy sauce pan.
  2. Slowly pour in milk – whisk while you pour.
  3. Bring mixture to a boil over medium head, whisking the entire time.
  4. When mixture begins to boil, reduce heat and whisk for another minute.
  5. Melt chocolates and add to the custard mixture, along with butter and vanilla.
  6. Cover mixture with a bit of parchment paper, and cool for about two hours.
  7. Pour cooled mixture into the pie crust and chill for about six hours (overnight works).
  8. Right before serving, make some whipped cream and top pie….crumble a few cookies on top for good measure.

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