Old-Fashioned Chocolate Cream Pie

INGREDIENTS


PREPARATION

1. Combine the milk, half-and-half, sugar, cornstarch, flour, and salt in a saucepan. Heat for 2 to 3 minutes, whisking, until hot but not boiling. Remove from the heat.

2. Gradually stir ¼ cup of the hot milk mixture into the egg yolks. Combine the egg yolks with the rest of the hot milk. Heat again, whisking, for 6 to 7 minutes until thick but not boiling.

3. Pour the hot mixture over the chopped chocolate, let sit for 30 seconds, and whisk until the chocolate melts. Cool for 10 to 15 minutes.

4. Add the vanilla and whisk to combine.

5. Pour the filling into the baked Chocolate Cookie Crust shell. Press plastic wrap directly on the surface and let cool to room temperature.

6. Refrigerate for 3 to 4 hours or overnight. Garnish with whipped cream. Serves 8 to 10.

Chocolate Cookie Crust


1. Preheat the oven to 300°F.

2. Finely grind the cookies in a food processor. Add the melted butter and pulse just until the mixture is moist.

3. Press the mixture into a 9" pie plate.

4. Bake for about 10 minutes. Do not overbake; the crust should be slightly soft. Cool completely on a wire rack. Makes one 9" crust.