Chocolate Cream Pie

This pie take a little planning, but it’s totally worth the wait. Each layer, from the chocolate cookie crust to the smooth chocolatey filling and the whipped cream topping, is a bite of deliciousness.


Chocolate Cream Pie


30 Nabisco Chocolate Wafers (or 1 1/2 cups finely crushed crumbs) – these are usually
found near the ice cream aisle in the grocery store.
1/3 cup sugar
4 T unsalted butter, softened

2/3 cup sugar
1/4 cup cornstarch
1/2 t salt
4 large egg yolks
3 cups whole milk
5 oz. good quality bittersweet chocolate, chopped
2 oz. good quality unsweetened chocolate, chopped
2 T unsalted butter
1 t vanilla extract

1 cup chilled heavy whipping cream
1 T sugar
1 oz. good quality bittersweet chocolate, grated or shaved


For the Crust –
Preheat oven to 385 degrees F.
Combine the chocolate wafers, sugar and butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture into a 9-inch pie pan. (You can use the bottom of a measuring cup to press the crumbs across the bottom and up the sides. Bake for 10 minutes.

For the Filling –
Combine the sugar, cornstarch and salt in a heavy, medium saucepan. Whisk until combined.

In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow, steady stream, whisking until mixture is smooth. Cook over medium-high heat, whisking frequently until the mixture starts to bubble and thicken.

Immediately turn the heat down to a simmer and cook, whisking constantly for one more minute until thickened. (I like to to use a small whisk as it’s easier to get into the corners and bottom of the pan with a smaller whisk.) Remove from heat and immediately stir in chopped chocolate, butter and vanilla extract and whisk until evenly combined.

Pour the filling into the crust and smooth the top. Press a piece of plastic wrap directly over the surface of the filling to prevent a film from forming. Chill in the refrigerator for at least 8 hours or overnight.

For the Topping –
When pie has chilled 8+ hours, prepare the topping. Place heavy cream in a chilled mixing bowl. Using an electric mixer, whip on medium speed until the whisk or beaters begin to leave tracks in the cream.

To reduce splattering of the cream, I tear off a square shape of waxed paper, tear it half way across and halfway towards to the middle and place it around the beater whisk. I keep it there until the cream starts to firm up.

Add sugar and whip until the cream holds peaks.

Spread the whipped cream over the filling. Sprinkle with the grated chocolate and refrigerate until ready to serve.


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