Chocolate Cream Pie With Cookie Crumb Crust

“A little more complicated than my usual chocolate pie but so good! Originally found in Woman's Day magazine many years ago.”
READY IN:
1hr
YIELD:
1 pie
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 350ºF.
  2. Have a 9 inch pie plate ready.
  3. Crust: Mix cookie crumbs, sugar and vanilla in a bowl.
  4. Stir in melted butter until crumbs are evenly coated.
  5. Press evenly over bottom and up sides of pie plate.
  6. Bake 8 minutes or until set.
  7. Cool completely on a wire rack.
  8. Filling: Mix sugar, flour, cornstarch and salt in a medium size saucepan.
  9. Whisk in 1 cup of the milk until smooth.
  10. (Make sure whisk reaches inside bottom edges of saucepan.) Whisk in remaining 2 cups milk.
  11. Bring to a gentle boil and cook over medium heat, whisking constantly, 9-10 minutes until thick.
  12. Remove from heat.
  13. Whisk egg yolks in a medium size bowl.
  14. Whisking constantly, gradually add about 2 cups hot-milk mixture to yolks.
  15. Pour this back into saucepan and simmer 2 to 3 minutes, whisking constantly, until slightly thicker.
  16. Remove from heat.
  17. Add chocolate, butter and vanilla and stir until chocolate and butter melt.
  18. Pour into a bowl.
  19. Place plastic wrap or waxed paper directly on surface to prevent skin from forming.
  20. Let cool about 30 minutes.
  21. Stir filling, then pour into prepared crust.
  22. Cover as before and refrigerate until set, at least 2 hours or up to 3 days.
  23. Just before serving, garnish with whipped cream and sprinkle by stirring it through a strainer.

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