You either ran this recipe before or I got it from Sunset, either way this pie is a chocoholic's dream! The only difference I made was to swap the milk for half and half in the filling and add 1/4 cup of powdered sugar and some dissolved gelatin into the whipped cream to stabilize it. Oh and this pies makes 6 not 10 servings. We're dessert people.
Chocolate Cream Pie
In our quest for an intensely flavored pie, we've poured a thick, creamy bittersweet chocolate custard into an almond-scented cookie-crumb crust, then topped it all with a generous pile of whipped cream.
More From Sunset
Prep And Cook:
Chill: 3 Hours
- Calories: 601
- Calories from fat: 61%
- Protein: 8.8g
- Fat: 41g
- Saturated fat: 22g
- Carbohydrate: 55g
- Fiber: 1.4g
- Sodium: 379mg
- Cholesterol: 213mg
- 32 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, enough for 1 1/3 cups cookie crumbs)
- 1/3 cup slivered almonds
- 1 cup sugar, divided
- 6 tablespoons melted butter, plus 2 tbsp. butter cut into small cubes
- 6 large egg yolks
- 3 1/4 cups milk
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 8 ounces good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie
- 2 teaspoons vanilla extract
- 1 1/2 cups whipping cream
- 1. Preheat oven to 350°. In a food processor, pulse cookies until finely ground. Transfer to a medium bowl; set aside. To processor, add almonds and 3 tbsp. sugar and pulse until almonds have texture of coarse meal (be careful not to grind them into nut butter). Add ground nuts to cookies and stir in 6 tbsp. melted butter. Press into bottom and sides of a 9-in. deep-dish pie plate (crust should be fairly thick). Bake on center rack 15 minutes; let cool.
- 2. Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.
- 3. Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190° on an instant-read thermometer), stirring constantly with a wooden spoon (it will thicken noticeably). Remove from heat and stir in chocolate, vanilla, and 2 tbsp. butter.
- 4. Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day.
- 5. Just before serving, combine cream and remaining 1 tbsp. sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.
- Note: Nutritional analysis is per serving.
You can prepare this pie through step 4 up to 1 day ahead; top with whipped cream just before serving.
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