Chocolate Cream Pie - dummies

Chocolate Cream Pie

In this chocolate cream pie, a creamy chocolate filling is enclosed in a chocolate crumb crust. The contrast of smooth and crunchy textures this cream pie offers is heavenly.

Preparation time: 20 minutes, plus cooling time

Cooking time: 6 minutes

Yield: 12 servings

Approx. 3 dozen chocolate wafer cookies

2/3 cup plus 2 tablespoons sugar

7 tablespoons butter

1/4 cup cornstarch

2 tablespoons unsweetened Dutch-processed cocoa powder

1/8 teaspoon salt

2 2/3 cup milk

4 eggs

5 ounces unsweetened chocolate

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

1 tablespoon confectioners’ sugar

1 teaspoon pure vanilla extract

  1. Preheat the oven to 325 degrees F.

  2. Place the wafer cookies in a plastic bag and use a rolling pin to crumble them.

  3. Place 1 1/2 cups chocolate wafer crumbs in the work bowl of a food processor fitted with a steel blade.

  4. Pulse until they’re finely ground, about 1 minute.

    Or place the wafers in a plastic bag and crush with a rolling pin.

  5. Transfer the crumbs to a large mixing bowl and toss with 2 tablespoons sugar.

  6. Melt 5 tablespoons butter in a small saucepan.

    You can also microwave the butter in a small bowl.

  7. Pour the melted butter into the bowl.

  8. Use a rubber spatula or fork to mix completely.

  9. Transfer the mixture to the pie dish.

  10. Use your fingers to press it evenly against the bottom and sides of the dish, making sure not to leave any holes.

  11. Place the pie dish on a baking sheet and bake for 6 minutes.

  12. Remove from the oven and cool completely on a rack.

  13. Sift the cornstarch and cocoa powder.

  14. Combine the remaining 2/3 cup sugar, the cornstarch, cocoa powder, and salt in a large heavy-duty saucepan.

  15. Stir to blend well.

  16. Add the milk and cook the mixture over medium heat until it’s smooth, about 5 minutes.

  17. Separate the eggs, placing the yolks in a small mixing bowl.

    Discard the whites.

  18. Whisk the yolks lightly.

  19. Add 1/2 cup of the warm milk mixture and blend well.

  20. Pour this mixture back into the saucepan.

  21. Cook the mixture, stirring constantly, over medium heat until it thickens and begins to bubble around the edges, about 5 minutes.

  22. Remove the pan from the heat.

  23. Finely chop the chocolate.

  24. Stir the chocolate into the pan until completely smooth and melted.

  25. Melt the remaining 2 tablespoons butter in a small saucepan.

    Again, you can microwave the butter, if you prefer.

  26. Stir the butter and vanilla into the chocolate mixture and blend well.

  27. Transfer the mixture to a mixing bowl and let cool for 15 minutes.

    Stir frequently to prevent a skin from forming on top.

  28. Transfer the filling to the cooled crumb crust, mounding slightly in the center.

  29. Place the cream in a large mixing bowl.

  30. Using an electric mixer, whip the cream until frothy.

  31. Sift the confectioners’ sugar.

  32. Add the confectioners’ sugar and vanilla to the bowl.

  33. Whip the cream until it holds soft peaks.

  34. Spread the whipped cream over the chocolate filling.

  35. Refrigerate the pie until ready to cut into slices to serve.

Per serving: Calories 375 (From fat 237); Fat 26g (Saturated 15g); Cholesterol 124mg; Sodium 151mg; Carbohydrate 34g (Dietary fiber 3g); Protein 6g.