Yummy Chocomel Pie
Ingredients
-
8 Tbsp unsalted butter
-
2 cups finely crushed chocolate
wafer cookies
-
5 oz bittersweet chocolate, finely
chopped
-
4 large egg yolks
-
2/3 cup dark brown sugar
-
2 Tbsp dark brown sugar
-
1 Tbsp cornstarch
-
1/8 tsp salt
-
2 cups heavy cream
-
2 Tbsp heavy cream
-
1 cup plus 2 Tbsp homogenized milk
-
1 1/2 tsp pure vanilla extract
-
Caramel sauce (your favourite type)
-
1 Tbsp cocoa powder
Directions
Preheat oven to 350°F. Melt 4
tablespoons of butter. Stir the crushed cookie crumbs
and melted butter in a medium-size bowl. Press the crumb
mixture into the bottom and all around the sides of a
pie pan. Bake for 10 minutes, remove from oven, and cool
completely on a wire rack.
Place the chocolate in a large bowl and set aside.
Whisk the egg yolks, 2/3 cup brown sugar, cornstarch,
and salt in a medium bowl and set aside. Heat 1/2 cup
plus 2 tablespoons cream, the milk, and other 4 tblsps
butter in a medium saucepan over medium-high heat until
the mixture just begins to boil. Remove from heat and,
whisking continuously, gradually add the hot milk
mixture to the egg mixture.
Return the milk-and-egg mixture to the saucepan and,
whisking continuously, cook over medium heat until
mixture comes to a boil. Cook for 1 more minute,
whisking continuously, and stir in 1 teaspoon vanilla
extract. Remove from heat and strain the pudding into
the bowl with the chocolate that was put aside. Let sit
for 2 minutes and fold the chocolate into the pudding
with a spatula. Cool to room temperature.
Pour caramel sauce into the bottom of the piecrust and
refrigerate for 10 minutes. Spread the pudding over the
caramel and chill for 2 hours. Beat the remaining cream,
brown sugar, vanilla, and the cocoa powder in a large
bowl until stiff peaks form. Top the pudding with the
cream and chill for 30 minutes or up to 6 hours.
