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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Make crust:
Put oven rack in middle position and preheat oven to 350F.
Stir together crumbs, butter, and sugar and press on bottom and up side of
a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes,
and cool on a rack.
Make filling:
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).
Forc
e filling through a fine-mesh sieve into a bowl, then whisk in
chocolates, butter, and vanilla. Cover surface of filling with a buttered
round of wax paper and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
Make topping:
Just before serving, beat cream with sugar in a bowl using an electric
mixer until it just holds stiff peaks, then spoon on top of pie.
Cooks' note:
Pie (without topping) can be chilled up to 1 day.
Contributor: Gourment February 2004 p 105
| Ingredients:
1 crust
1 1/3 Cup(s) chocolate wafer crumbs; about 26 cookies
-1
2 54/625 Ounce(s) sugar
1 filling
4 Tablespoon(s) cornstarch
869/10000 Ounce(s) salt
4 egg yolks
3/16 Gallon(s) whole milk
5 Ounce(s) bittersweet chocolate; melted
2 Ounce(s) unsweetened chocolate; melted
1/8 Cup(s) butter; softened
1 Teaspoon(s) vanilla
1 topping
3/4 Cup(s) heavy cream; chilled |
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