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Black Bottomed Chocolate Cream Pie
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Black Bottomed Chocolate Cream Pie

Course Dessert
Cuisine American
Keyword black-bottomed-chocolate-cream-pie
Prep Time 20 minutes
Cook Time 25 minutes
Finished Pie Chill Time 4 hours
Total Time 45 minutes
Servings 10 pieces
Author Melissa Sperka

Ingredients

  • 2 1/4 cup chocolate wafer cookie crumbs
  • 1/2 cup butter melted
  • 1/3 cup granulated sugar
  • Filling:
  • 10 oz bittersweet chocolate chips
  • 4 Tbsp butter divided
  • 3/4 cup granulated sugar
  • 4 Tbsp corn starch
  • 1/2 tsp salt
  • 4 large egg yolks
  • 3 cups half & half
  • 1 tsp pure vanilla extract
  • 2 cup sweetened fresh whipped cream
  • cocoa powder

Instructions

  • Preheat the oven to 350°F and spritz a 10-inch deep dish pie pan with cooking spray.
  • In a small bowl, toss together the chocolate cookie crumbs, melted butter and sugar. Press evenly into the pie plate.
  • Bake for 12-15 minutes or until set. Cool completely.
  • Melt the bittersweet chocolate with 2 Tbsp butter until smooth. This can be done in a double boiler over simmering water or in a microwave. In the microwave, heat in 20 second increments, stopping to stir each time. Repeat until smooth.
  • To make the custard: In a small bowl, mix together the sugar, cornstarch and salt.
  • In a separate bowl, whisk egg yolks together. Whisk beaten yolks into cornstarch-sugar mixture.
  • Add half and half and remaining 2 Tbsp butter to a heavy bottomed saucepan. Cook over medium-high heat until the butter has melted and the half and half is hot.
  • Whisk the sugar-egg mixture into the half and half then bring to a boil. Lower the temperature to medium to prevent scorching, whisking constantly for 1 minute after thickened.
  • Remove from the heat and whisk in the melted chocolate and vanilla.
  • Pour into a glass bowl, and press plastic wrap directly on top of the chocolate custard to prevent a film from forming. Chill completely for around 2 hours.
  • After chilling the chocolate custard, stir until smooth then spread into the pie shell.
  • Chill for 4-6 hours to allow the filling to set-up prior to cutting.
  • Top with fresh whipped cream and a sprinkle of cocoa powder before serving.