Chocolate Cream Pie

My father is one of those people for whom dessert is not really dessert unless it’s chocolate. When I was growing, he used to keep a stash of Hershey’s kisses in the back corner of the freezer, where my sister and I couldn’t reach them. Every night after dinner, he would line exactly six of them up on the arm of the sofa and relish them, one by one, while he watched TV. We all have our quirky food habits, right? This chocolate cream pie is my dad’s all-time favorite dessert — and every year before Father’s Day, he starts dropping not-so-subtle hints that I should make it. With a chocolate cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, it is truly a chocolate lover’s dream.

Ingredients

• For the Crust
• 28 Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
• 1/3 cup sugar
• 4 tablespoons unsalted butter, softened
• For the Filling
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate, best quality such as Ghirardelli
• 2 ounces unsweetened chocolate, best quality such as Ghirardelli
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• For the Topping
• 1 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 1 ounce bittersweet chocolate, grated or shaved

Instructions

1. For the Crust
2. Preheat the oven to 375 degrees.
3. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.

for full instruction please see : www.onceuponachef.com

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