Chocolate Cream Pie
A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served.
Enlarge Image
Credit: Michael Kraus
16 tbsp. unsalted butter, cut into 1⁄2"
cubes and chilled, plus more for pie plate
1⁄4 cup packed light brown sugar
1 9-oz. package chocolate wafers,
such as Nabisco, finely ground
(about 2 1⁄4 cups)
3 1⁄2 cups half-and-half
2⁄3 cup plus 2 tbsp. sugar
1⁄4 cup cornstarch
9 egg yolks
9 oz. semisweet chocolate,
finely chopped
2 oz. unsweetened chocolate,
finely chopped
2 1⁄2 tsp. vanilla extract
2 cups heavy cream
Dark chocolate, for garnish
1. Heat oven to 375°. Grease bottom and sides of a 9" glass pie plate with butter; set aside. Heat 8 tbsp. butter and brown sugar in a 1-qt. saucepan until sugar dissolves. Transfer butter mixture to a medium bowl; stir in ground wafers. Transfer mixture to pie plate; press into bottom and sides, using the bottom of a measuring cup to compress crust. Refrigerate for 20 minutes. Bake until set, about 15 minutes; let cool.
2. Heat half-and-half in a 4-qt. saucepan over medium-high heat until it just begins to simmer; remove pan from heat. In a large bowl, whisk together 2⁄3 cup sugar and cornstarch; add egg yolks and whisk until smooth. Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. Return mixture to saucepan; heat over medium heat. Cook, stirring often, until bubbles rise to the surface and mixture is very thick, 3–4 minutes. Remove pan from heat and add remaining butter and chocolates in small batches, whisking until smooth; stir in 1 1⁄2 tsp. vanilla. Set a sieve over a medium bowl and strain chocolate mixture. Cover with plastic wrap, pressing plastic onto surface; refrigerate until set, about 4 hours.
3. Remove plastic wrap from chocolate filling and, using a rubber spatula, stir mixture until smooth. Spoon mixture into reserved crust, forming a dome, and smooth surface with the spatula. In a large bowl, whisk remaining sugar, remaining vanilla, and heavy cream until stiff peaks form; spread on top of filling, forming a dome. Using a peeler, shave some of the dark chocolate onto top of pie. Keep refrigerated until ready to serve.
SERVES 8 – 12
i didn't have any problems with the butter separating but i had the custard very thick when i stirred it in, there was no way it could float to the top; maybe that's the trick?
When this recipe does work it is AWESOME, a keeper...I've renamed it "Tall, Dark & Handsome Pie." ...GirlCook
I haven't ever rated a recipe before, but this was so phenomenal, I just had to! :) Thanks for a great recipe & crowd pleaser!
I used chocolate graham crackers and the crust worked perfectly. And...I skipped the sieve & had no problems with lumps or texture.
I also made the pie the night before & let it set in the refrigerator overnight...this made slicing..."as easy as pie"?? LOL
Other than that I followed the recipe to the latter and it was perfect.
I managed to find nabisco chocolate wafers in my local grocery store.
Filling is, yes, straightforward chocolate pudding. Mine was much darker than pic.
Whipped Cream is essential (for me) to cut the richness of the chocolate.
A very good pie.