Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Chocolate Cream Pie




Source of Recipe


Gourmet | February 2004


Recipe Introduction


I made this pie to take to my SIL, Lauri, when she was recovering from surgery. Since my niece, Suzanne is gluten intolerant, I made the crust with GF animal crackers. It was apparently VERY good! I didn’t bother using 2 kinds of chocolate – I just made it with all dark chocolate.


List of Ingredients




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

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


Recipe



CRUST:
Preheat oven to 350°F. Mix together the crumbs, butter, and sugar and press into the bottom and up the sides of a 9-inch pie pan. Bake about 15 minutes, until crisp. Cool on a rack.

FILLING:
Whisk the sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until well mixed. Add the milk in a steady stream, whisking the whole time. Bring to a boil over medium heat, still whisking. Reduce heat and simmer, whisking, for one minute. The filling will thicken.
Press the filling through a fine-mesh sieve into a bowl and whisk in the chocolates, butter and vanilla. Cover the surface with a buttered round of wax paper and cool completely – about 2 hours. Spread the filling onto the crust and cover loosely. Chill at least 6 hours.

TOPPING:
Right before serving, whip the cream with the sugar to the stiff peaks stage and spread on pie.