Ingredients
32
chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, enough for 1 1/3 cups cookie crumbs)
1/3 cup
slivered almonds
1 cup
sugar, divided
$
6 tablespoons
melted butter, plus 2 tbsp. butter cut into small cubes
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6
large egg yolks
$
3 1/4 cups
milk
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1/4 cup
cornstarch
1/2 teaspoon
salt
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8 ounces
good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie
2 teaspoons
vanilla extract
1 1/2 cups
whipping cream
Directions
1.
Preheat oven to 350°. In a food processor, pulse cookies until finely
ground. Transfer to a medium bowl; set aside. To processor, add almonds
and 3 tbsp. sugar and pulse until almonds have texture of coarse meal
(be careful not to grind them into nut butter). Add ground nuts to
cookies and stir in 6 tbsp. melted butter. Press into bottom and sides
of a 9-in. deep-dish pie plate (crust should be fairly thick). Bake on
center rack 15 minutes; let cool.
2. Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.
3. Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190° on an instant-read thermometer), stirring constantly with a wooden spoon (it will thicken noticeably). Remove from heat and stir in chocolate, vanilla, and 2 tbsp. butter.
4. Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day.
5. Just before serving, combine cream and remaining 1 tbsp. sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.
Note: Nutritional analysis is per serving.
2. Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.
3. Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190° on an instant-read thermometer), stirring constantly with a wooden spoon (it will thicken noticeably). Remove from heat and stir in chocolate, vanilla, and 2 tbsp. butter.
4. Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day.
5. Just before serving, combine cream and remaining 1 tbsp. sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.
Note: Nutritional analysis is per serving.
Note:
You can prepare this pie through step 4 up to 1 day ahead; top with whipped cream just before serving.
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