Chocolate Cream Pie
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
Topping:
3/4 cup chilled heavy cream
1 tablespoon sugar
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.
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.
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.
Yield: Serves 10
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