Say one mean thing about chocolate. Do it! DO IT! Or better yet, try to say something mean while you are eating chocolate. Chocolate Pie. THIS Chocolate Pie.
You can’t, can you? It’s like trying to frown when you skip down the hall. Or trying to be mad while you whistle. It’s impossible. It’s Ok though. It’s the universe. Nothing rhymes with orange and you can’t say anything bad about chocolate.
A fly just flew into my computer screen, nice try buddy. I don’t blame you though. I too am having sudden urges to jump in there and swim around.
That is the cookies in the food processor into which the melted butter and chocolate chips drizzles in (and around) the opening.
Dump that chocolately chocolate crunchy crunch into a pie dish.
Separate your eggs 1 -2- 3- 4- 5- 6, but save your whites. David Lebovitz has a great post here telling you what to do with all of them.
Mix your pyramid of yolks with the dry ingredients.
Mix it up, whisk, whisk. Go get your muscles and mix it more until it’s thick like this.
Whip up your cream, sugar, vanilla and if you don’t have a pastry bag like me, just stick it in a gallon plastic ziptop bag, cut the corner off and dollop away. Dollop. Dollop. Dollop. Dollop dollop dollop. Dollop.
adapted from epicurious
Nonstick vegetable oil spray
6 tablespoons (3/4 stick) unsalted butter
1 ounce semisweet chocolate chips
30 chocolate wafer cookies
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 large egg yolks
2 cups whole milk
1/2 cup chilled whipping cream
6 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
To prepare crust:
Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy
small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate-
butter mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie
dish. Freeze until firm, about 30 minutes.
To prepare filling:
Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick
paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture
thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk
vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill
until cold, at least 2 hours and up to 1 day.
To prepare topping:
Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry
bag fitted with large star tip. Pipe whatever you want, or just spread on top.
(Can be made 4 hours ahead; chill.)