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Categories:
vanilla wafer crumbs unsalted butter sugar bittersweet chocolate chocolate sugar cornstarch salt egg yolks milk unsalted butter vanilla well sugar bittersweet chocolate
Viewed: 25 - Published at: 5 years agoIngredients
- 2 cups vanilla wafer crumbs (about 45 wafers)
- 3/4 stick (6 tablespoons) unsalted butter, melted
- 1/3 cup sugar
- 5 ounces fine-quality bittersweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 6 large egg yolks
- 4 1/2 cups milk
- 3 tablespoons unsalted butter, cut into bits and softened
- 1 1/2 teaspoons vanilla
- 1 cup well-chilled heavy cream
- 1 1/2 tablespoons sugar, or to taste
- grated bittersweet chocolate for garnish
Method
- Preheat oven to 350F.
- In a bowl stir together crumbs, butter, and sugar and press on bottom and side of a 10-inch (1 1/2-quart) pie plate.
- Bake crust in middle of oven until crisp, 15 to 20 minutes, and cool on a rack.
- In a metal bowl set over barely simmering water melt chocolates, stirring, until smooth and remove bowl from heat.
- In a heavy saucepan (about 3 quarts) whisk together sugar, cornstarch, salt, and egg yolks until combined well and add milk in a stream, whisking.
- Bring milk mixture to a boil over moderate heat, whisking, and simmer, whisking, until thick, about 1 minute.
- Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter, and vanilla until smooth.
- Cover surface of filling with plastic wrap and cool completely.
- Pour filling into crust and chill pie, covered, at least 6 hours or overnight.
- In a bowl with an electric mixer beat cream to soft peaks.
- Beat in sugar and beat cream just to stiff peaks.
- Spoon whipped cream decoratively onto pie and sprinkle with grated chocolate.
