Black Bottomed Chocolate Cream Pie
Description
Looking for a rich, creamy, decadent chocolate dessert? Well, you have come to the right place. This pie is so good, it should be illegal.
Ingredients
Crust:
2 1/4 c. chocolate wafer cookie crumbs
1 stick butter, melted
1/3 c. granulated sugar
Filling:
3/4 c. granulated sugar
4 T. corn starch
1/2 t. salt
4 large egg yolks
3 c. half & half
10 oz. bittersweet chocolate chips, melted
4 T. butter, divided
1 t. vanilla extract
Topping:
2 c. sweetened fresh whipped cream
cocoa powder
Directions
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Preheat the oven to 350 degrees. Spray 10 inch deep dish pie pan with non-stick cooking spray.
In a small bowl, toss together chocolate cookie crumbs, sugar and melted butter. Press evenly into the pie plate.
Bake for 12-15 minutes or until set. Cool completely.
Melt bittersweet chocolate with 2 T. butter until smooth, done in a double boiler over simmering water or in a microwave. In the microwave, heat in 20 second increments, stopping to stir each time. Repeat until smooth.
Custard:
In a small bowl, mix together sugar, cornstarch and salt. Separate egg yolks from the egg whites. Reserve egg whites for another recipe or freeze. Whip egg yolks together then into the sugar mixture. Add the half and half and 2 T. butter butter to a heavy bottomed saucepan. Heat over medium-high heat until the butter has melted and the half and half is hot.
Whisk the sugar-egg mixture into the half and half then bring to a boil. Lower the temperature to medium to prevent scorching, whisking constantly for 1 minute after thickened. Remove from heat and whisk in the melted chocolate and vanilla.
Pour into a glass bowl, and press plastic wrap directly on top of the chocolate custard to prevent a film from forming. Chill completely for around 2 hours. After chilling the chocolate custard, stir until smooth, then spread into the pie shell.
Chill for 4-6 hours to allow the filling to set-up prior to cutting.
Top with fresh whipped cream and a sprinkle of cocoa powder before serving.
Serves 10.