Double Chocolate cream pie

Double chocolate cream pie with whip cream and chocolate drizzle on top


Crumb Crust
1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter
3 tablespoons fine sugar

2 cups whole milk
1/2 cup heavy cream
3 tablespoons cornstarch
4 o/z dark (plain) chocolate chips
4 o/z semi-sweet chocolate chips
4 large egg yolks (beaten)
3/4 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon pure vanilla extract

Crust: Combine the all the ingredients in a bowl. Pat the mixture firmly and evenly into a 9 inch pie pan. Bake for 5 to 8 minutes in a 350° F oven.
Filling: Warm the milk and cream in a heavy non-aluminum pot over low heat. Mix in the chocolate chips. Stir with a whisk until the chocolate is melting. The mixture will speckle with chocolate.
Whisk together the egg yolks and sugar in a non-aluminum bowl. Mix until mixture is a pale yellow.
add the cornstarch and salt and the vanilla. Beat it well.
Slowly pour the warm chocolate mixture into the yolk mixture while you are mixing.
 Return the mixture to the pot and heat until it thickens. Continue to stir mixture while it is cooking. In about 10 minutes or more the mixture will start to bubble.
Remove it from the heat and stir until smooth, about 1 minute.
Pour the chocolate filling into the crumb crust and smooth the top with a spatula.
Cover the pie filling with plastic wrap. Press the plastic directly onto the surface of the filling. Let the pie cool in the refrigerator until cold and firm, 2-4 hours.
 Refrigerate until ready to serve. Let it stand for 10 to 20 minutes at room temperature before serving to take the chill off.

Drizzle a little melted chocolate over whip cream.


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