My husband is not a big dessert eater but chocolate cream pie always does the trick for him. Sadly he thinks the crap from the back of the pudding box counts. Today I decided to make him a real pie and went to hunt for a recipe.
I found an Emeril recipe that I had the ingredients on hand for (with the exception of the crust, more on that later). Now, I’ve made several Emeril recipes and I have to be honest, they usually suck. I’m not sure why it’s just his recipes I have trouble with. I can knock out an Ina Garten recipe like a pro, but Emeril’s are always pretty meh. I’ve decided the fault is his cause hey, he’ll never read my blog. This pie was actually an exception. The filling was creamy and rich and much, much better than the back of the box kind. Still the recipe was a little tedious. We were too impatient to wait 4 hours for the pie to set up but even soft it was delicious.
As for the crust– I didn’t have chocolate cookies, and totally didn’t have time to lick the filling from each Oreo so I went with a graham cracker crust. I pre-baked it and wish I hadn’t. I would have preferred a softer crust. The taste worked well with the pie though, and since the pie is completely gone, I guess the rest of the team liked it enough.
Emeril’s Chocolate Cream Pie (Recipe adapted from Foodtv.com)
- 1 cup plus 2 tablespoons sugar
- 3/4 cup heavy cream, plus 1 3/4 cups
- 3/4 cup buttermilk
- 3 1/2 tablespoons cornstarch
- Pinch salt
- 4 egg yolks
- 4 ounces good-quality semisweet chocolate, finely chopped
- 1 tablespoon butter
- 3/4 teaspoon vanilla extract
- 3 tablespoons confectioners’ sugar
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners’ sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
Graham crackers to yield 2 cups crumbs
- Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
- 1/4 cup granulated sugar
- 1 stick unsalted butter, melted
Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Yield: 1 (9-inch) crust