Chocolate Pie
HB-3393 · Hand-built original
A chocolate crumb crust filled with a rich stovetop chocolate custard, chilled and topped with whipped cream.
8 hr8–10 servings445 kcalVegetarianGluten-freeRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- 1⅓ cups chocolate wafer cookie crumbs
- 5 Tbsp. unsalted butter, melted
- ¼ (1¾ oz) cup granulated sugar
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ½ tsp. kosher salt
- 4 large egg yolks
- 3 cups whole milk, room temperature
- 5 oz. fine-quality bittersweet chocolate or semisweet chocolate, melted
- 2 oz. unsweetened chocolate, melted
- 2 Tbsp. unsalted butter, softened
- 1 tsp. vanilla extract
- ¾ cup chilled heavy cream
- 1 Tbsp. granulated sugar
Method
- Heat the oven to 350°F.
- Stir the cookie crumbs, melted butter and 1/4 cup sugar together, press onto the base and sides of a 9 inch pie plate and bake for about 15 minutes until crisp, then cool on a rack.
- Whisk the 2/3 cup sugar, cornstarch, salt and egg yolks in a heavy saucepan, whisk in the milk in a stream and bring to the boil over medium heat, whisking, until thickened.
- Strain the filling into a bowl and whisk in the melted bittersweet and unsweetened chocolate, the softened butter and the vanilla, then cover the surface and cool slightly.
- Spoon the filling into the crust and chill, loosely covered, for at least 6 hours.
- Beat the chilled cream with 1 Tbsp sugar until it just holds stiff peaks, spoon over the pie and serve.
Cook: 45 minutes · Total: 8 hours (includes cooling and chilling)
Nutrition (per serving, where published)
445 kcalCalories
7.6 gProtein
63.2 gCarbs
18.9 gFat
9.3 gSaturates
1.4 gFibre
15.5 gSugars
275 mgSodium
129 mgCholesterol
252 mgPotassium
151 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data