Delicious Chocolate Cream Pie Recipe:
Note: This is also good with a regular pie crust.
Chocolate Cookie Crumb Crust:
15 Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups. 2 T unsalted butter, melted and cooled.
Chocolate Cream Filling
2 1/2 C half-and-half
Pinch salt
1/3 C sugar
2 T cornstartch
6 large egg yolks, room temp.
6 T cold unsalted butter, cut into 6 pieces
6 ounces semisweet or bittersweet chocolate, finely chopped (used best brand possible)
1 ounce unsweeteened chocolate, finely chopped
1 t vanilla extract
3 C Whipped Cream, whipped to soft peaks
For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. In food process bowl process cookies with 15 1-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (or you can place cookies in large zipper-loc plastic bag and crush with rolling pin). Tansfer crumbs to medium bowl, drizzle with butter, and use fingers to combine until butter is evenly distributed.
Pour crumbs into 9-inch Pyrex pie plate. Press crumbs evenly onto bottom and up sides of pie plate. Once crumbs are in place, line plan with large square of plastic wrap, and use spoon tosmooth crumbs into curves and side of pan. Refrigerate lined pie plate 20 minutes to firm crumbs, then bake about 10 minutes. Cool while preparing rilling.
For the filling: Bring half-and-half, salt and 3 T sugar to simmer in saucepan over medium-high heat, stirring with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small blow. Whisk yolks well in medium bowl until thickened - about 30 seconds.
Sprinkle cornstarch mixture over yolks and whisk, scraping down sides of bolw, until misture is glossy and sugar has begun to dissolve, about 1 minutes.
When half-and-half reaches full simmer, drizzle 1/2 C hot half-and-half over yolks, whisking constantly, then whisk egg yolk mixture into simmering half-and-half (mixture should thicken in 30 seconds).
Return to simmer, whisking constantly, until a few bubbles form on surface and mixture is thickened and glossy, about 15 seconds longer.
Off heat, whisk in butter; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crush. Press plastic wrap directly on surface of filling and refigerate pie until filling is cold and firm - about 3 hours.
Just before serving, spread whipped cream over chilled pie filling.
Chocolate Cookie Crumb Crust:
15 Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups. 2 T unsalted butter, melted and cooled.
Chocolate Cream Filling
2 1/2 C half-and-half
Pinch salt
1/3 C sugar
2 T cornstartch
6 large egg yolks, room temp.
6 T cold unsalted butter, cut into 6 pieces
6 ounces semisweet or bittersweet chocolate, finely chopped (used best brand possible)
1 ounce unsweeteened chocolate, finely chopped
1 t vanilla extract
3 C Whipped Cream, whipped to soft peaks
For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. In food process bowl process cookies with 15 1-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (or you can place cookies in large zipper-loc plastic bag and crush with rolling pin). Tansfer crumbs to medium bowl, drizzle with butter, and use fingers to combine until butter is evenly distributed.
Pour crumbs into 9-inch Pyrex pie plate. Press crumbs evenly onto bottom and up sides of pie plate. Once crumbs are in place, line plan with large square of plastic wrap, and use spoon tosmooth crumbs into curves and side of pan. Refrigerate lined pie plate 20 minutes to firm crumbs, then bake about 10 minutes. Cool while preparing rilling.
For the filling: Bring half-and-half, salt and 3 T sugar to simmer in saucepan over medium-high heat, stirring with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small blow. Whisk yolks well in medium bowl until thickened - about 30 seconds.
Sprinkle cornstarch mixture over yolks and whisk, scraping down sides of bolw, until misture is glossy and sugar has begun to dissolve, about 1 minutes.
When half-and-half reaches full simmer, drizzle 1/2 C hot half-and-half over yolks, whisking constantly, then whisk egg yolk mixture into simmering half-and-half (mixture should thicken in 30 seconds).
Return to simmer, whisking constantly, until a few bubbles form on surface and mixture is thickened and glossy, about 15 seconds longer.
Off heat, whisk in butter; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crush. Press plastic wrap directly on surface of filling and refigerate pie until filling is cold and firm - about 3 hours.
Just before serving, spread whipped cream over chilled pie filling.
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