The only thing better than a chocolate cream pie is one in a wonderful chocolate cookie crumb crust. If a person has a craving for chocolate, I don’t see the point of going halfway, y’all.
Ingredients
INGREDIENTS
Butter
Chocolate curls
chocolate wafer crumbs
cold butter
Cornstarch
Egg
Egg yolks
heavy cream
semisweet chocolate
sugar
teaspoon
unsweetened cocoa powder
Vanilla Extract
Whole milk
Directions
DIRECTIONS
Makes 8 - 10 servings
Preheat the oven to 350°F.
To make the crust: In a medium bowl, combine the cookie crumbs, melted butter, and sugar
To make the filling: In a medium bowl, whisk together the sugar, cornstarch, cocoa, and salt.
In a large, heavy-bottomed saucepan, bring the remaining 1 1/2 cups milk to a boil over medium high
Pour the filling into the cooled piecrust and smooth the surface with a small spatula. Cover
Place the pie in the fridge until thoroughly cooled and set, about 2 hours.
Just before serving, make the topping: In the bowl of an electric mixer fitted with the whisk
