Chocolate Cream Pie with cookie crust adapted from fine cooking recipe

Crust

180 g

chocolate cookie crumbs (from chocolate wafers or chocolate graham crackers)

85 g

of melted butter

1/4 cup {50 g}

sugar

Using a food processor pulse cookies to make cookie crumbs. When it is crushed fine, add the melted butter and sugar and blend until a wet sand texture is formed.

Press into a 9" pie plate coming up the sides. Bake in a 350F/176C oven for 10 min.

Filling

2/3 cup {133 g}

granulated sugar

1/3 cup {29 g}

unsweetened natural or dutch process cocoa powder, sifted if lumpy

1/4 cup {32 g}

cornstarch, sifted

1/4 tsp {1.5 g}

table salt

2 2/3 cup {341 g}

whole milk

{48 g} 3

large egg yolks

4 TBL {57 g}

unsalted butter cut into 8 pieces

1 tsp {4.3 g}

vanilla extract

For the Topping

1 1/2 cup {357 g}

heavy cream

1/4 cup {50 g}

granulated sugar

1 tsp {4.3 g}

vanilla extract

pinch

of salt

sifted unsweetened cocoa powder, chocolate curls or chocolate shavings

Make the Filling Put the sugar, cocoa, cornstarch and salt in a medium saucepan and whisk until well blended. Pour in 2/3 cup of the milk, and whisk until smooth. Whisk in the yolks and then the remaining milk.

Set the pan over medium-high heat and cook, stirring with a whisk, until the mixture comes to a full boil. Cook for 1 minute and then slide the pan off the heat. add the butter and vanilla and stir until the butter is melted and the pudding is smooth.

Scrape the filling into the cooled piecrust, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skin from forming, if you like. Refrigerate until chilled and firm, about 5 hours or overnight.

Whip the topping Put the heavy cream, sugar, vanilla and salt in a medium bowl and beat with an electric hand-held mixer fitted with wire beaters on low speed until smooth. Increase the speed to medium high and beat until the cream is thick and holds medium firm peaks.

Peel off the plastic from the filling. Scrape the topping onto the center of the pie and using a small offset or silicone spatula, spread it to cover the filling, leaving the center slightly domed along with lots of swirls and peaks. Sprinkle with cocoa powder, chocolate curls or chocolate shards (optional). Serve immediately or cover loosely and refrigerate for up to 1 hour.

Edit recipe:Chocolate Cream Pie with cookie crust adapted from fine cooking recipe Show Edit History Fix