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
How to Make It
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.
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.
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.
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.
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.
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.
Quite delicious! I used Ghirardelli semi-sweet chips and they were perfect. Follow the directions exactly. The cream filling did not set up in the fridge as well as I had hoped, probably because I did not check the temperature and eyeballed it instead. Even still, it got rave reviews for taste alone.
It was soooooo delicious. The chocolate was not overwhelming and the crust was great. I went to four markets looking for the chocolate wafers to make the crust and it was worth the hunt. I will be making this pie a lot. Again, thanks for this recipe.
I agree with ItalianCook79 that is was a little work but worth it. Make sure to constantly stir the mixture after adding the eggs a lot. My crust was a little tough to get a fork through after sitting in the fridge. Overall, good and chocolaty.
Terrific pie! I made this for a church Christmas party. This was my first attempt at a chocolate cream pie from scratch. It was well worth the effort to follow directions closely, and it came out perfect. I followed some of the advice and combined bittersweet chocolate with semisweet. Good advice!
Had some problems but not with the recipe itself. First I tried to bring the first part of the filling recipe together by way of double-boiler which did not work well for me at all. Stick to the recipe. :) A slight boil and lots of whisking gave a great filling. To take the bitter edge off of the filling I did add about a half cup of milk chocolate. The from scratch whipped cream proves a good match for this because of the bitter chocolate. After the pie crust was filled (a store bought chocolate 9 inch cheesecake crust) there was around a cup and a half of the filling left. This filling recipe works great as a pudding as well.