Make this pie. Seriously.
Chocolate Cream Pie
serves about 8/adapted from this recipe
Here’s what I used:
Crust
- 26 Nabisco Famous Chocolate Wafers (crushed)
- 5 tablespoons butter (melted)
- 1/4 cup sugar
Filling
- 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:
Crust
- Mix cookie crumbs, melted butter and sugar until combined.
- Pour crumbs into a 9 inch pie plate and spread along the bottom and sides.
- Bake at 350 degrees for about 10 – 15 minutes.
- Set aside and let cool completely.
Filling
- Mix together sugar, corn starch, salt and egg yolks in a heavy sauce pan.
- Slowly pour in milk – whisk while you pour.
- Bring mixture to a boil over medium head, whisking the entire time.
- When mixture begins to boil, reduce heat and whisk for another minute.
- Melt chocolates and add to the custard mixture, along with butter and vanilla.
- Cover mixture with a bit of parchment paper, and cool for about two hours.
- Pour cooled mixture into the pie crust and chill for about six hours (overnight works).
- Right before serving, make some whipped cream and top pie….crumble a few cookies on top for good measure.