Talk about a cheap shot to get readers. I’m following a bacon post with a chocolate post.
But, again, this is a great recipe. I recently delivered it to the doorstep of good friends of ours as a little apology for an embarrassingly little spell of forgetfulness on my part (long story). Needless to say, when we saw them next (post pie), they were all smiles. This pie is GOOD. Try it on Superbowl Sunday. And Valentine’s Day. And Tuesday.
*Note: Whenever I offer up a recipe, I’ll be sure to let you know where I got it. Remember the stack of cookbooks we all have? I’m making your life easier. You can thank me later.
Chocolate Cream Pie from Cook’s Illustrated (commentary by me)
16 Oreo cookies, broken into rough pieces
4 Tb. butter, melted and cooled
2.5 cups half-and-half
1/3 cup sugar
Pinch of salt
6 large egg yolks
2 Tb. cornstarch
6 Tb. butter, cut into 6 pieces
6 oz. semi-sweet or bittersweet chocolate, chopped finely
1 oz. unsweetened chocolate, chopped finely
1 tsp. vanilla
1.5 cups heavy cream, chilled
2 Tb. sugar
1/2 tsp. vanilla
For the crust: Heat oven to 350. Pulse cookies in food processor (or put in a ziplock and smack the heck out of with a rolling pin. Kids and moms-having-a-bad-day like this) until finely ground. Sprinkle melted butter over crumbs, mix together and then pour into a 9 inch pie plate. Press crumbs into even layer on bottom and up sides a little. Bake until crust is fragrant (oooo….butter, chocolate) and looks set, about 10-12 minutes. Transfer to wire rack and let cool completely.
For the Filling: Bring half-and-half, 3 Tb sugar and salt to a simmer in a medium saucepan, stirring occassionally. As half-and-half mixture begins to simmer, whisk egg yolks, cornstarch and remaining sugar together in a medium bowl until smooth. Slowly whisk 1 cup of simmering half-and-half mixture into yolk mixture to temper (don’t want scrambled eggs here folks), then slowly whisk tempered yolk mixture back into remaining half-and-half mixture. Reduce heat to medium and cook whisking vigorously, until mixture is thickened and few bubbles burst on surface, about 30 seconds. Off heat, whisk in butter, semisweet (or bittersweet) and unsweetened chocolate until completely smooth and melted, then stir in vanilla. I dare you to not eat this right out of the pan.
Pour warm filling into cooled pie crust. Lay a sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is chilled and set, about 4 hours.
Once pie is chilled, beat heavy cream, sugar and vanilla until whipped into submission.
I like to shave a bit of chocolate on top to finish it off.
Serves 10 (Or 3 PMS-ing women)