Recipe: Chocolate Cream Pie with Whipped Cream Topping

CHOCOLATE CREAM PIE WITH WHIPPED CREAM TOPPING

"This dessert can vary wildly from diner to diner. Some versions are topped with meringue, others with whipped cream. Some have a light mousselike filling, others have a darker pudding filling. This is my favorite: a rich, chocolaty pudding in a crumbly chocolate-cookie crust, topped with mounds and mounds of sweet whipped cream."

FOR THE CHOCOLATE WAFER CRUST:
Vegetable oil, for brushing pie plate
1 3/4 cups chocolate wafer crumbs
1 tablespoon granulated sugar
7 tablespoons unsalted butter, melted

FOR THE CHOCOLATE PUDDING LAYER:
3 tablespoons cornstarch
1 tablespoon unsweetened non-alkalized cocoa powder
1/4 teaspoon salt
1 cup half-and-half, divided use
1 1/4 cups whole milk
1 cup granulated sugar
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

FOR THE WHIPPED CREAM TOPPING:
2 cups heavy (whipping) cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

TO MAKE THE CHOCOLATE WAFER CRUST:
Preheat the oven to 350 degrees F. Lightly oil a 9-inch deep-dish pie plate.

In a medium bowl, combine the wafer crumbs, 1 tablespoon sugar, and melted butter. Transfer 1 tablespoon of the crumb mixture to a small cup and set aside to garnish the pie. Scrape the remaining crumb mixture into the prepared pie plate and, using your fingers, press it evenly onto the bottom and up the sides of the plate.

Bake the crust for 8 minutes, or until set. Cool on a wire rack.

TO MAKE THE CHOCOLATE PUDDING LAYER:
In a medium bowl, sift together the cornstarch, cocoa powder, and salt. Whisk in about 2 tablespoons of the half-and-half until it is a smooth paste. Whisk in the remaining half-and-half; set aside.

In a medium saucepan, combine the milk, 1 cup sugar, and chocolate. Place over medium heat and cook, stirring constantly with a whisk, until the chocolate is completely melted.

Remove the pan from the heat and whisk about 1/2 cup of the hot chocolate mixture into the half-and-half mixture. Whisk this mixture into the remaining chocolate mixture in the saucepan. Return the pan to the heat and cook over medium-high heat, whisking constantly. When the mixture begins to bubble, continue to cook, whisking constantly, for 1 minute.

Remove the pan from the heat and whisk in the butter and then the vanilla. Scrape the pudding into the cooled pie shell.

Cover and refrigerate the pie until thoroughly chilled, at least 4 hours.

TO MAKE THE WHIPPED CREAM TOPPING:
In an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the 2 tablespoons sugar and vanilla. Beat until the cream forms soft peaks.

Scrape the whipped cream over the chilled pie and, using a rubber spatula, sweep it into dramatic swirls. Sprinkle the reserved wafer crumbs over the cream. Serve immediately or refrigerate until ready to serve.

Makes 1 (9-inch, deep-dish) pie, 8 servings
Source: Diner Desserts by Tish Boyle