Chocolate Cream Pie With Cookie Crumb Crust

Total Time
1hr
Prep 30 mins
Cook 30 mins

A little more complicated than my usual chocolate pie but so good! Originally found in Woman's Day magazine many years ago.

Ingredients Nutrition

Directions

  1. Heat oven to 350ºF.
  2. Have a 9 inch pie plate ready.
  3. Crust: Mix cookie crumbs, sugar and vanilla in a bowl.
  4. Stir in melted butter until crumbs are evenly coated.
  5. Press evenly over bottom and up sides of pie plate.
  6. Bake 8 minutes or until set.
  7. Cool completely on a wire rack.
  8. Filling: Mix sugar, flour, cornstarch and salt in a medium size saucepan.
  9. Whisk in 1 cup of the milk until smooth.
  10. (Make sure whisk reaches inside bottom edges of saucepan.) Whisk in remaining 2 cups milk.
  11. Bring to a gentle boil and cook over medium heat, whisking constantly, 9-10 minutes until thick.
  12. Remove from heat.
  13. Whisk egg yolks in a medium size bowl.
  14. Whisking constantly, gradually add about 2 cups hot-milk mixture to yolks.
  15. Pour this back into saucepan and simmer 2 to 3 minutes, whisking constantly, until slightly thicker.
  16. Remove from heat.
  17. Add chocolate, butter and vanilla and stir until chocolate and butter melt.
  18. Pour into a bowl.
  19. Place plastic wrap or waxed paper directly on surface to prevent skin from forming.
  20. Let cool about 30 minutes.
  21. Stir filling, then pour into prepared crust.
  22. Cover as before and refrigerate until set, at least 2 hours or up to 3 days.
  23. Just before serving, garnish with whipped cream and sprinkle by stirring it through a strainer.
Most Helpful

Am not giving stars at this point as I only used the recipe for the crust. I used animal crackers instead of wafers and next time will double to get all the way up the sides of the pie plate.