Welcome to Paige Lorrabeth’s Pie of the Month Club Bake-Along! We’ll be baking our first pie on Sunday January 26th at 2:00pm, so mark your calendars with #piealong and be ready to bake right along with us, via twitter and instagram of course! Here’s the recipe, as promised so you’ll have time to get your ingredients and supplies together.
Chocolate Cream Pie:
16 Oreo cookies, broken into rough pieces (must be single stuffed, glutino brand do not fit the bill – I’ve tried)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
Gluten-free folks, I’m going to be experimenting on this one. I’m going to make my own chocolate cookie, and go from there. If you want to play along – or have some other grand plan, let me know in the comments and we’ll figure this out together. I’m bound and determined to make it work!
2 1/2 cups half and half
1/2 cup sugar
6 large egg yolks
2 tablespoons cornstarch
6 tablespoons (3/4 stick) unsalted butter
6 ounces semisweet or bittersweet chocolate, chopped fine
1 ounce unsweetened chocolate, chopped fine
1 teaspoon vanilla extract
1 1/2 cups heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon vanilla extract
For the Crust:
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Process the cookies in a food processor until coarsely ground, about 15 pulses, then continue to process to fine, even crumbs about 15 seconds longer. Sprinkle the butter over the crumbs and pulse to incorporate.
Sprinkle the mixture into a 9-inch pie plate. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate. Bake until the crust is fragrant and looks set, 10-15 minutes. Allow to cool completely.
For the Filling:
Bring the half and half, 3 tablespoons of the sugar, and salt to a simmer in a medium saucepan over medium high heat, stirring occasionally.
As the half and half mixture begins to simmer, whisk the egg yolks, cornstarch, and remaining sugar together in a medium bowl until smooth. Slowly whisk about 1 cup of the simmering half and half mixture into the yolk mixture to temper, then slowly whisk the tempered yolks back into the simmering saucepan. Reduce the heat to medium and cook, whisking vigorously until the mixture is thickened and a few bubbles burst on the surface, about 30 seconds.
Off the heat, whisk in the butter and chocolates until completely smooth and melted. Stir in the vanilla. our the warm filling into the baked and cooled pie crust. Lay a sheet of plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is chilled and set, about 4 hours.
For the Topping:
Before serving, whip the cream, sugar, and vanilla together with an electric mixer on medim low speed until frothy, about 1 minute. Increase the mixer speed to high and continue to whip until the cream forms soft peaks, 1 to 3 minutes. Spread the whipped cream attractively over the top of the pie.
The framework for this recipe comes from: The America’s Test Kitchen Family Baking Book