A chocolate graham crust, a decadent chocolate cream filling, with fresh whipped cream makes the perfect holiday treat.
CRUST
1 1/2 c. Oreos with cream removed
1 stick butter
1/4 c. brown sugar
1 Tbls. special dark cocoa
FILLING
2/3 c. sugar
1/4 c. cornstarch
9 egg yolks
3 1/2 C. half & half
9 oz. semi-sweet chocolate
3 oz. bittersweet or dark chocolate
1 stick butter, cut
1 1/2 tsp. vanilla
TOPPING2 Cups heavy cream
2 Tbls. sugar
1 tsp vanilla
chocolate chips for garnish
Crust: Preheat oven to 350*. Grease bottom and sides of a 9-inch pie plate with butter. Set aside.
Heat butter and brown sugar in a saucepan until sugar dissolves. Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish. Refrigerate for 20 minutes. Bake until set, about 10 minutes. Let the crust cool while you make the filling.
Filling:
In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth. In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat. Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half. Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely). Remove pan from heat and add the butter, vanilla and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding) Pour into cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).
Topping: When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form. Spread the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.
