moment when the coconut cream pie disappears.
Not Nearly Enough Chocolate Cream Pie
Chocolate graham crust, decadent chocolate cream filling, fresh whipped cream topping.
Ing Crust 1 1/2 cups chocolate grahams, about 10 crackers 8 tbl butter, plus more for greasing 1/4 cup dk/brown sugar 1 tbl Hershey’s Special Dark cocoa
Filling 3 1/2 cups half-and-half 8 tbl butter, in chunks 2/3 cup sugar 1/4 cup cornstarch 9 egg yolks 9 oz. semi-sweet chocolate, chopped 2 oz. bittersweet chocolate, chopped 1 1/2 tsps vanilla
Topping 2 cups heavy cream 2 tbls sugar 1 tsp vanilla dark chocolate or choc/chips garnish
Instructions Crust: Butter bottom and sides of 9-inch pie plate. Set aside. Heat butter and brown sugar in a saucepan until sugar dissolves.Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish. Refrigerate for 20 minutes. Bake until set, about 10-15 minutes. Let the crust cool while you make the filling.
Filling: Heat half and half to simmer. Remove offheat. In a large heat-proof bowl, whisk smooth sugar and cornstarch, add egg yolks and whisk smooth. Pour the hot half-and-half into yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half. Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (coats back of a spoon).
Remove pan from heat and add the butter and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding) Stir in the vanilla and whisk to incorporate, then immediately pour the filling through a fine-mesh sieve set over a bowl. Spatula strained filling into the baked/cooled crust. Press saran directly on the surface and refrigerate til filling is cold and firm, at least 4-24 hours.
Topping: When ready to serve, whip heavy cream, sugar, and vanilla to stiff peaks. Spread over chilled filling; garnish w/ chocolate. Serve immediately.