This is a wonderful dessert recipe for classic diner-style chocolate pie, courtesy of Baked's Matt Lewis.
The secret ingredient: A few spoonfuls of chocolate malt Ovaltine, which adds to the old-fashioned appeal.
- 30 chocolate wafer cookies (about 6 ounces)
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 3 tablespoons chocolate malt Ovaltine
- 1 teaspoon salt
- 1/4 cup cornstarch
- 5 large egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped
- 2 ounces milk chocolate, coarsely chopped
- 2 teaspoons whiskey
- 1 teaspoon pure vanilla extract
Vanilla Bean Whipped Cream
- 2 cups heavy cream
- 1 vanilla bean
- 1/4 cup sugar
For the chocolate pie:
1. Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.
2. Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.
3. Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.
4. Add chocolates, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving.
For the vanilla bean whipped cream:
1. Chill the bowl and whisk attachment of an electric mixer. Place cream in a medium bowl. Cut vanilla bean in half lengthwise and scrape seeds into cream. Add bean to cream; whisk to combine. Cover mixture and refrigerate for 1 hour.
2. Strain cream mixture through a fine mesh sieve into chilled bowl of an electric mixer. Transfer bowl to mixer fitted with chilled whisk attachment; beat on medium speed for 1 minute.
3. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Serve immediately or cover and refrigerate, up to 2 hours.
To serve: Serve the pie topped with the Vanilla Bean Whipped Cream.