Ingredients for Chocolate Cream Pie With Cookie Crumb Crust
- Vanilla Wafers
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (1 ounce) unsalted butter
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- Unsweetened Chocolate Squares
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How to Make Chocolate Cream Pie With Cookie Crumb Crust
- Preheat oven to 350°F (175°C). Have a 9-inch pie plate ready.
- Crust: In a medium bowl, combine 1 ½ cups chocolate cookie crumbs, ¼ cup granulated sugar, and 1 teaspoon vanilla extract.
- Stir in 6 tablespoons melted butter until crumbs are evenly moistened.
- Press crumb mixture firmly into the bottom and up the sides of the pie plate.
- Bake for 8-10 minutes, or until lightly golden.
- Cool completely on a wire rack.
- Filling: In a medium saucepan, whisk together ⅓ cup granulated sugar, ¼ cup all-purpose flour, 2 tablespoons cornstarch, and ¼ teaspoon salt.
- Whisk in 1 cup of the milk until smooth; then whisk in the remaining 2 cups milk.
- Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and thickens (about 9-10 minutes).
- Remove from heat.
- In a medium bowl, whisk the egg yolks.
- Gradually whisk about 2 cups of the hot milk mixture into the egg yolks.
- Pour the egg yolk mixture back into the saucepan. Cook for 2-3 minutes, whisking constantly, until slightly thicker.
- Remove from heat.
- Add 4 ounces chopped bittersweet chocolate, 2 tablespoons butter, and 1 teaspoon vanilla extract. Stir until chocolate and butter are melted and the mixture is smooth.
- Pour the filling into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Cool for about 30 minutes.
- Stir the filling, then pour into the prepared crust.
- Cover the pie and refrigerate for at least 2 hours, or up to 3 days, to allow the filling to set completely.
- Before serving, garnish with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
910g
Fat
580g
Carbs
107g
