5. Black-Bottom Chocolate Cream Pie
The secret to perfect custard consistency: Add milk gradually and whisk the egg yolks in a constant, steady motion.
24 chocolate wafer cookies
6 tbsp. butter or margarine
1 c. sugar
3 tbsp. sugar
⅓ c. cornstarch
¼ tsp. salt
3½ c. milk
4 large egg yolks
3 oz. unsweetened chocolate
1 tbsp. dark rum (optional)
1 c. heavy or whipping cream
Semisweet chocolate curls
- Preheat oven to 375 degrees F.
- In food processor, pulse wafers into very fine crumbs. (You should have 1 1/4 cups.) In medium bowl, melt 4 tablespoons butter; add crumbs and 1 tablespoon sugar. Stir until moistened. Firmly press mixture into bottom and up side of 9-inch pie plate.
- Bake 10 to 12 minutes or until set. Cool on wire rack.
- In heavy 3-quart saucepan, whisk cornstarch, salt, and 1 cup sugar. While whisking, gradually add milk. Cook on medium-high 7 to 8 minutes or until boiling and thickened, whisking constantly. Remove from heat.
- In large bowl, whisk egg yolks until blended. Whisk in hot milk mixture in steady stream. Return mixture to saucepan and cook on medium 4 to 6 minutes or until mixture boils and thickens, stirring constantly. Remove from heat and add chocolate. Stir until melted, then stir in remaining 2 tablespoons butter until melted. Stir in rum, if using.
- Pour mixture into cooled pie crust and spread evenly. Press sheet of plastic wrap directly against surface. Refrigerate at least 4 hours or up to overnight, or until cold and stiff.
When ready to serve, beat cream until thickened. While beating, gradually add remaining 2 tablespoons sugar. Beat until soft peaks form. Dollop over pie. Garnish with chocolate curls if desired.