Classic Diner-Style Chocolate Pie
Author: Matt Lewis & Renato Poliafito
Yield: 1 (9-inch ) pie
- 30 chocolate wafer cookies (about 6 ounces)
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
- 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
- Whipped cream or vanilla bean whipped cream
- 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.
- 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.
Recipe by Baked Sunday Mornings at http://bakedsundaymornings.com/2019/11/06/in-the-oven-classic-diner-style-chocolate-pie/
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