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Pie Crust Lattice Flaky Crispy

Chocolate Cream Pie

Ingredients & Directions


35 Vanilla wafers
6 tb Butter – softened
3 tb Cornstarch
1/4 ts Salt
1/2 c Sugar
2 c Milk
3 oz Unsweetened chocolate –
-chopped
2 Egg yolks – lightly beaten
1 ts Vanilla
1/2 c Heavy cream – whipped
Chopped walnuts – for
-garnish

Directions: Place vanilla wafers in a food processor and blend until
fine crumbs form. Place the crumbs in a mixing bowl and using your
hands, knead in the softened butter until well combined and crumbly.
Press the mixture onto the bottom and sides of a glass pie plate.
Bake at 375 degrees for 8 minutes. Remove from the oven and allow to
cool. For the filling – In a heavy saucepan mix together the
cornstarch, salt, sugar, milk and chopped chocolate. Place over
medium heat and cook, stirring constantly until the chocolate melts
and the mixture thickens, about 4-5 minutes. Next, stir a small
amount of the hot chocolate mixture into the egg yolks. Slowly pour
the egg mixture back into the remaining chocolate mixture, stirring
constantly. Place back on the stove for 2 minutes more. Do not boil
or it will curdle. Remove from heat. Finally, stir in the vanilla and
pour filling into the pie crust. Chill well. To prevent a skin from
forming as the filling cools, press plastic wrap directly onto the
surface of the hot filling. Garnish with whipped cream and nuts.


Yields
1 servings

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