Chocolate Cream Pie

June 2, 2020

Use chocolate cookies in place of the graham crackers or use a pastry crust if you prefer.

Ingredients

3 tablespoonsbutter

3 tablespoonsturbinado sugar

1 9-oz. packagegraham crackers (about 2 1/4 cups)

3 cupswhole milk

2/3 cupsugar

2 tablespoonscornstarch

3 tablespoonsmalt powder

4egg yolks

4 oz.semisweet chocolate, finely chopped

2 oz.unsweetened chocolate, finely chopped

2 teaspoonsvanilla extract

1 cupheavy cream

1/4 cuppowdered sugar

Preparation

1. Heat oven to 375°. Melt butter in a 9″ glass pie plate, add sugar and cracker crumbs, mix well. Press mixture into sides and bottom of pie plate. Bake until set, about 15 minutes; let cool.

2. Heat milk in a 4-qt. saucepan over medium-high heat until it just begins to simmer; remove pan from heat. In a large bowl, whisk together 1/2 cup sugar, cornstarch and malt powder; add egg yolks and whisk until smooth. Drizzle milk mixture into egg yolk mixture, whisking constantly, until smooth. Return mixture to saucepan; heat over medium heat. Cook, stirring often, until mixture is very thick, 3–4 minutes. Remove pan from heat and add chocolate, whisking until smooth; stir in vanilla. Let cool. Pour chocolate mixture into pie crust.

3. In a cold mixing bowl, whip heavy cream and 1/4 cup powdered sugar until stiff peaks form; spread on top of filling. Chill until ready to serve.