Chocolate Cream Pie

1. 1

   Preheat the oven to 350.

2. 2

   In a medium bowl, mix the cookie crumbs with the butter, sugar and salt until the crumbs are evenly moistened.

3. 3

   Pour the mixture into a 9-inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust.

4. 4

   Bake for 8 minutes, until the crust is fragrant.

5. 5

   Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust.

6. 6

   Let cool completely.

7. 7

   In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge.

8. 8

   In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch and salt.

9. 9

   Gradually whisk in the hot milk mixture.

10. 10

    Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.

11. 11

    Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth.

12. 12

    Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula.

13. 13

    Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.

14. 14

    Let the pie stand at room temperature for 10 minutes.

15. 15

    Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm.

16. 16

    Spread the whipped cream over the pie, cut into wedges and serve, garnished with chocolate shavings.

* Per serving · 4 servings · Values may vary.