I've had a few people recommend pies or give me tips since starting this blog and since I haven't written back to some of you (so sorry!) let me just take this moment to say thanks. I've got quiet a list of pies to work through this year, but I am always open to "Piedeas" (as one reader called them).
On that note, I should tell you that this recipe came from my good friend, KT, who lives all the way across the country. KT and I were in a band together (KT was her "band name," which sounded tougher than Karren Louise). She was on the keyboard and I was on drums. We rocked. And by rocked, I mean we took ourselves really seriously until KT broke up the band and decided that business school was more important to her life than "The Orange Tommies."
As it turns out, she was right. I must say, she's always right (at least I can't think of when she's been wrong). So when she told me that this pie was THE. BEST. CHOCOLATE. CREAM. PIE. SHE'S. EVER. HAD. PERIOD.
I had to try it.
And you know what? She was right again.
The chocolate pudding is decadent (I had to monitor the fridge so it didn't all get eaten before I put it in the crust). It will make your head spin, so proceed with caution unless you've had a rough week need a good chocolate wallop to make you feel better. Oh, and did I mention that the pudding is even easier than opening up a box of Jell-o? Well, it is. And it tastes about 100 times better too.
I fudged (no pun intended) on the crust a little bit. Again, I just wanted to make it from scratch, so I've included the chocolate wafer recipe that I used and the way I made the crust, but follow the link to the original recipe if you want to do it that way.
I must say, however, that I was really happy with how my crust turned out. It held together very well for a crumb crust and it had just the right crunch to chewiness ratio for me.
We shared it with a few friends and all described it thus:
So there you have it. KT is always right, but try it yourself, the proof is in the pudding...literally.
(adapted from Bubby's Homemade Pies)
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
11/4 teaspoons baking powder
1/8 teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 3/4 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Sift together the flour, cocoa, baking powder, and salt; set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. On low speed, gradually add the dry ingredients, mixing well after each addition. Shape the dough into a 2-inch-diameter log. Wrap it well and chill completely—at least two hours.
Preheat the oven to 375 F. Slice the dough into 1/8-inch slices and place them 1 inch apart on parchment-lined baking sheets. Bake them for 8 to 10 minutes, until they smell good and remain firm when lifted with a spatula.
Cool the cookies on a wire rack, uncovered, overnight or until they are completely dry and wafer-like.
Us a food processor to crumb the cookies or put the cookies in a resealable plastic bag and press the air out before sealing. Roll over the bag of cookies with a rolling pin until they form fine crumbs.
Chocolate Cream Pie
(Adapted from Gourmet Magazine 2004)
2 cups chocolate wafer crumbs
1 ounce bittersweet chocolate, chopped
5 tablespoons unsalted butter, melted
1/4 cup sugar
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), chopped
2 oz unsweetened chocolate, chopped
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 pint chilled heavy cream
1/4 cup sugar
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, chocolate, and sugar. Pour hot melted butter over the top and combine (The butter will melt the chocolate). Firmly press onto the bottom and sides of a 9-inch pie pan. Bake for 15 minutes and before cooling on rack, use the back of a spoon to press the hot crust back up the sides of the pan. Cool completely.
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. The pudding should still be warm hot enough to melt the chocolate. Cover surface of filling with plastic wrap (make sure there are no air bubbles between the pudding and the plastic wrap) and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
Just before serving, beat cream in a bowl using an electric mixer until it just holds stiff peaks add vanilla and sugar and spoon on top of pie.