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Chocolate Cream Pie



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
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
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