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Black Bottom Vanilla Cream Pie

A gingersnap cookie crust is the perfect partner for the creamy vanilla filling in this cool cream pie, which costs just 76 cents per serving. Chill overnight, or for at least 3 hours, before serving.

All You APRIL 2005

  • Yield: 8 Servings
  • Cost Per Serving:$.76

Ingredients

  • 9-inch baked gingersnap Cookie Crumb Crust
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 1 large egg
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar

Preparation

Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.

Place chopped chocolate in a small microwavable bowl. Microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth.

Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight.

To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.

Nutritional Information

Amount per serving
  • Calories: 580
  • Fat: 38g
  • Saturated fat: 21g
  • Protein: 6g
  • Carbohydrate: 55g
  • Fiber: 1g
  • Cholesterol: 171mg
  • Sodium: 269mg
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Black Bottom Vanilla Cream Pie recipe

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