Preheat the oven to 350 degrees. In a medium bowl, mix the cookie
crumbs with the butter, sugar and salt until the crumbs are evenly
moistened. Pour the mixture into a 9-inch glass pie dish and press
evenly over the bottom and up the side of the dish to form a crust.
Bake for 8 minutes, until the crust is fragrant. Remove from the
oven and, using the bottom of a drinking glass, immediately press
the crumbs again to compact the crust. Let cool completely.
In a medium saucepan, heat the milk with 1/4 cup of the sugar
until bubbles form around the edge. In a large bowl, whisk the egg
yolks with 1/4 cup of the sugar, the cornstarch and salt. Gradually
whisk in the hot milk mixture. Pour the mixture into the saucepan
and cook over moderate heat, whisking constantly, until very thick,
about 3 minutes. Remove from the heat and whisk in the semisweet
and unsweetened chocolate until smooth. Strain the chocolate
filling into the pie crust through a coarse sieve and smooth the
surface with a rubber spatula. Press a piece of plastic wrap directly
on the surface of the pie filling and refrigerate for 3 hours, until
chilled.
Let the pie stand at room temperature for 10 minutes. Meanwhile,
in a medium bowl, beat the cream with the remaining 2
tablespoons of sugar and the vanilla until firm. Spread the whipped
cream over the pie, cut into wedges and serve, garnished with
chocolate shavings.
Originally Submitted
2/3/2015
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