Chocolate Creme Pie
Credits
by Epicurius
Ingredients
For crust 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 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
Directions
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.
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Credits
by Epicurius
Ingredients
For crust 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 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
Directions
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.
Discuss Add this link to... Bury
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