Chocolate Cream Pie

Ingredients

SERVINGS: 10 Serving(s)

Crust

3 tablespoons butter
3 tablespoons turbinado sugar
1 9-oz. package graham crackers (about 2 1/4 cups)

Filling

3 cups whole milk
2/3 cup sugar
2 tablespoons cornstarch
3 tablespoons malt powder
4 egg yolks
4 oz. semisweet chocolate, finely chopped
2 oz. unsweetened chocolate, finely chopped

Filiing

2 teaspoons vanilla extract

Topping

1 cup heavy cream
1/4 cup powdered sugar

Instructions

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.