Serves8 to 10
- Active time:45 min
- Start to finish:8 hr (includes cooling and chilling)
February 2004
This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.
For crust
-
1 1/3
cups
chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
-
5
tablespoons
unsalted butter, melted
-
1/4
cup
sugar
For filling
-
2/3
cup
sugar
-
1/4
cup
cornstarch
-
1/2
teaspoon
salt
-
4
large egg yolks
-
3
cups
whole milk
-
5
oz
fine-quality bittersweet chocolate (not unsweetened), melted
-
2
oz
unsweetened chocolate, melted
-
2
tablespoons
unsalted butter, softened
-
1
teaspoon
vanilla
For topping
-
3/4
cup
chilled heavy cream
-
1
tablespoon
sugar
Make crust:
-
Put oven rack in middle position and preheat oven to 350°F.
-
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.
Make filling:
-
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
-
Force 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.
-
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
Cooks’ note: Pie (without topping) can be chilled up to 1 day.