Happy Pi Day! (and incase you have no idea what I’m talking about, today’s date is 3/14…get it?) What better way to celebrate than with, of course, pie.
And let me tell you…THIS is the one to pick. Run to the store NOW, get what you need, fly home and make it. You will love me for it, without question.
Have you seen, or read, The Help? If so, you’ll know exactly why I chose this as the dish to represent that movie at my 24×24 party. Naturally, I left the “special” ingredient out, and headed over to Baked: Explorations for the real deal.
Not much else to say except you may feel like nothing will ever top this pie…besides some whipped cream 🙂
Classic Diner-Style Chocolate Pie
from Baked: Explorations
for the chocolate cookie crust:
30 chocolate wafer cookies
1 tablespoon sugar
6 tablespoons unsalted butter, melted
for the chocolate filling:
1/2 cup sugar
3 tablespoons chocolate malt (like Ovaltine)
1 teaspoon salt
1/4 cup cornstarch
5 egg yolks
2 cups whole milk
1/2 cup heavy cream
5 ounces dark chocolate, coarsely chopped
2 ounces milk chocolate, coarsely chopped
2 teaspoons whiskey
1 teaspoon pure vanilla extract
for the crust:
Grind cookies in food processor until consistency is of fine powder (about 1 1/2 cups). Put crumbs in bowl and mix in sugar.
Pour butter in and mix well until combined. Mixture will be wet. Turn onto 9 inch pie plate and press into bottom and sides. Freeze while making filling.
for the filling:
Whisk sugar, malt, salt and cornstarch in pot. Add yolks and whisk until combined. Mixture will look like thick paste. Slowly pour milk and cream in, whisking constantly. Bring to boil over medium heat while whisking to prevent bottom from burning. Boil for 30 seconds then remove from heat.
Add chocolates, whiskey and vanilla. Whisk until combined. Continue whisking for a few minutes to cool mixture slightly. Let stand for 15 minutes. If skin forms, whisk before pouring into pie shell.
Refrigerate at least 4 hours before serving. Top with whipped cream.