This recipe is from Gourmet, 1994. This
chocolate cream pie is no match for a pudding pie out of the box; it is very
rich, velvety and is for chocolate lovers. To make one step a bit more simple,
I have never used a sieve to squeeze the pudding mixture through before putting
the mixture into the pie shell. If you do not mind some small pieces of
congealed pudding mixture, then this step is not worth the time and effort and
does not affect the taste at all. This is Jeff's favorite.
For Crust:
2 cups vanilla wafer crumbs (about 45 wafers)
3/4 stick (6 tablespoons) unsalted butter, melted
1/3 cup sugar
For Filling
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
Make Crust:
Preheat oven to 350 deg F. 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.
Make filling:
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.
Serve with whipped cream.