Chocolate Pie with Vanilla Cream

I love chocolate. I love pie. This is an awesome chocolate pie! Creamy, rich, and full of chocolate. It is made with dark and milk chocolate which gives it a nice deep flavor while still being sweet enough to satisfy your sweet tooth. I think I’m in love….

adapted from Baked

Crust~

• 30 chocolate wafer cookies*
• 1 tablespoon sugar
• 6 tablespoons unsalted butter, melted

Filling~

• 1/2 cup sugar
• 3 tablespoons chocolate malt Ovaltine
• 1 teaspoon salt
• 1/4 cup cornstarch
• 5 large egg yolks
• 2 cups whole milk
• 1/2 cup heavy cream
• 5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped
• 2 ounces milk chocolate, coarsely chopped
• 2 teaspoons whiskey (I omitted)
• 1 teaspoon pure vanilla extract

Make the crust ~ Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.

Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.

Make the filling ~ In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.

Add chocolate, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving.

Vanilla Whipped Cream~

• 2 cups whipped cream
• 1/4 cup sugar
• 1 vanilla bean

Chill the bowl and whisk attachment of an electric mixer. Place cream in a medium bowl. Cut vanilla bean in half length wise and scrape out bean.

Add bean to cream; whisk to combine.

Cover mixture and refrigerate for 1 hour.

Strain cream mixture through a fine mesh sieve into chilled bowl of an electric mixer. Transfer bowl to mixer fitted with chilled whisk attachment; beat on medium speed for 1 minute.

With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Serve immediately or cover and refrigerate, up to 2 hours.

*I used about 3/4 box of chocolate teddy grahams:-)