Wednesday, October 11, 2006

Chocolate Cream Pie

Serves 8 to 10 Photo and recipe adaption from the always great Gourmet Magazine.







  • 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)

  • 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 dark 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



Make crust:




  • 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-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 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.

Cooks’ note: Pie (without topping) can be chilled up to 1 day.

1 comment:

Warthog said...

I wonder what would happen if you stuffed a dollop of peanut butter into this?