Wednesday, March 24, 2010
CHOCOLATE CREAM PIE
Wouldn't you know that my first pie recipe to be included here is made with chocolate. As most of you know, chocolate is one of my favorite foods. And if it yours too, it is time to make this luscious rich pie. This is a recipe adapted from Gourmet Magazine Feb. 2004. I like it because it uses two kinds of chocolate in the filling and a chocolate crust. Then topped with lots of whipped cream. Need I say more! This is a nostalgic recipe that will have you traveling down memory lane. Oh, the wonderful good old days.
1 1/3 c. chocolate wafer crumbs (such as Nabisco Famous Chocolate Wafers)
5 T. butter, melted
1/4 c. granulated sugar
2/3 c. granulated sugar
1/4 c. cornstarch
1/2 tsp. salt
4 lg. egg yolks
3 c. whole milk
5 oz. fine-quality bittersweet chocolate, melted
2 oz. unsweetened chocolate, melted
2 T. butter, softened
1 tsp. vanilla extract
3/4 c. chilled heavy cream
1 T. granulated sugar
Preheat oven to 350 degrees F. For Crust: Stir together crumbs, butter and sugar and press on bottom and up sides of a 9-inch pie plate. Bake until crisp, about 15 minutes. Cool on wire rack.
For Filling: Whisk together sugar, cornstarch, salt and egg yolks in a 3-quart heavy saucepan until well combined, then add milk in a stream, whisking. Bring to 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. Whisk in melted 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.
For Topping: Just before serving, beat cream with sugar in a bowl using an electrix micer until it holds stuff peaks. Spoon on top of pie and enjoy!