Chocolate Cream Pie

Hope everyone had a great Thanksgiving! Ours was so fun, and relaxed. As opposed to the hectic Christmas season we've just entered. For dessert, my brother in law thought it would be fun if everyone brought a pie. There were a lot of people..and even more pies! I'm not a huge pie person but they were all so good. I brought 2 (the other i'll post next time). I'm a chocolate person so to ensure there would be some chocolate I decided on this chocolate cream pie i've been waiting to make. I loved it and it must have went over pretty well since it all got eaten. Thanksgiving might be over, but Christmas is coming up and if you're in need of a pie, this one won't make you sorry.

I think I forgot to mention before, but the Index is FINALLY updated. Wow it was overdue. But every recipe is now in it and hopefully it'll never again get that far behind.

PIE!

Chocolate Cream Pie

Bumbleberry Cakes

(Ok, so not the prettiest picture, but it was the only one I got that shows the inside)

For crust:

1 1/3 cups chocolate wafer crumbs

5 tablespoons unsalted butter, melted

1/4 cup sugar

For filling:

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

4 large egg yolks

3 cups whole milk

5 oz fine-quality bittersweet chocolate (not unsweetened), melted

2 oz unsweetened chocolate, melted

2 tablespoons unsalted butter, softened

1 teaspoon vanilla

For topping:

3/4 cup chilled heavy cream

1 tablespoon sugar

Make crust:

Put oven rack in middle position and preheat oven to 350°F.Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make filling: Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Make topping: Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.