Ingredients
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1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
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1/3 cup butter, melted
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1/3 cup sugar (can use less)
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2/3 cup sugar
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2 tablespoons sugar
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1/4 cup cornstarch
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1/2 teaspoon salt
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4 large egg yolks
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3 cups half-and-half cream
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8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
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2 tablespoons butter, softened
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1 1/2 teaspoons vanilla
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Instructions
- Set oven to 350 degrees F (middle rack).
- To make crust: mix together all ingredients.
- Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
- Bake for 12 minutes: cool completely.
- For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
- Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
- Remove from heat and add in butter and vanilla.
- Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
- Spoon the filling into the crust and cover lighty with plastic wrap.
- Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
- Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.