Frank's Recipes! Chocolate Cream Pie with Cookie Crust

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Chocolate Cream Pie with Cookie Crust

Serving Size : 8

CRUST:
1 1/3 cups vanilla wafer crumbs, (from about 34 cookies)
2 tablespoons granulated sugar
1/2 teaspoon vanilla
5 tablespoons unsalted butter, melted

FILLING:
1 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
3 cups milk
3 large egg yolks
4 ounces unsweetened chocolate
3 tablespoons unsalted butter
2 teaspoons vanilla
lightly sweetened whipped cream

Heat oven to 350 deg. Have a 9-inch pie plate ready.

Prepare Cookie Crust:
Mix vanilla wafer crumbs, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a bowl. Stir in melted butter until crumbs are evenly coated. Press evenly over bottom and up sides of pie plate. Bake 8 minutes or until set. Cool completely on a wire rack.

Mix 1 cup sugar, flour, cornstarch, and salt in a medium-size saucepan. Whisk in 1 cup of the milk until smooth. (Make sure whisk reaches inside bottom edges of saucepan.) Whisk in remaining 2 cups milk. Bring to a gentle boil and cook over medium heat, whisking constantly, 9 to 10 minutes until thick. Remove from heat.

Whisk egg yolks in a medium-size bowl. Whisking constantly, gradually add about 2 cups hot-milk mixture to yolks. Pour this back into saucepan and simmer 2 to 3 minutes, whisking constantly, until slightly thicker. Remove from heat.

Add chocolate, butter, and 2 teaspoons vanilla; and stir until chocolate and butter melt. Pour into a bowl. Place plastic wrap or waxed paper directly on surface to prevent skin from forming. Let cool about 30 minutes.

Stir filling, then pour into prepared crust. Cover as before and refrigerate until set, at least 2 hours or up to 3 days. Just before serving, garnish with whipped cream and sprinkle with cocoa by stirring it through a strainer.