Chocolate Cream Pie From Gourmet.Com

1. 1

   Put oven rack in middle position and preheat oven to 350u00b0F for baking crust.

2. 2

   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.

3. 3

   Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well,.

4. 4

   add milk in a stream, whisking.

5. 5

   Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

6. 6

   orce 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.

7. 7

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

8. 8

   For whipped cream.

9. 9

   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.

10. 10

    Pie (without topping) can be chilled up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.