We’re leaving our ovens off again to make a classic chocolate pie – but it wouldn’t be a Baked pie without whiskey or malt powder (or both!). Posting date is November 17.
Classic Diner-Style Chocolate Pie
Author: Matt Lewis & Renato Poliafito
Yield: 1 (9-inch ) pie
Ingredients
For the chocolate cookie crust
- 30 chocolate wafer cookies (about 6 ounces)
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
For the chocolate filling
- ½ cup sugar
- 3 tablespoons chocolate malt Ovaltine
- 1 teaspoon salt
- ¼ cup cornstarch
- 5 large egg yolks
- 2 cups whole milk
- ½ cup heavy cream
- 5 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 2 ounces milk chocolate, coarsely chopped
- 2 teaspoons whiskey
- 1 teaspoon pure vanilla extract
To serve
- Whipped cream or vanilla bean whipped cream
Instructions
Make the chocolate cookie crust
- In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
- Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
- Freeze the crust while you make the filling.
Make the chocolate filling
- In a medium saucepan, whisk together the sugar, Ovaltine, salt, and cornstarch. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk and cream, whisking constantly.
- Bring to a boil over medium heat, whisking constantly to prevent the mixture from burning on the bottom of the pan. Boil for 30 seconds, then remove from the heat.
- Add the chocolates, whiskey, and vanilla and whisk until combined. Continue to whisk for a few minutes to cool the mixture slightly. Let the mixture stand for 15 minutes at room temperature. A thin skin may form during this cooling period. Simply whisk the mixture again until the skin is gone. Pour the filling into the frozen pie shell.
- Refrigerate the pie for 4 hours before serving, topped with whipped cream, if desired.
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