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America's Test Kitchen Chocolate Cream Pie

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america's test kitchen hot fudge pudding cake
america's test kitchen hot fudge pudding cake from recipeler.com

Description

America's Test Kitchen Chocolate Cream Pie is a rich, decadent dessert that is sure to please even the pickiest of eaters. This pie starts with a chocolate cookie crust, which is filled with a creamy chocolate filling that is made with cocoa powder, egg yolks, sugar, cornstarch, butter, and cream. This combination of ingredients creates a rich, velvety filling that pairs perfectly with the crunchy cookie crust. To top off this delicious dessert, a layer of freshly whipped cream is added to the top for a light, airy finish. Whether you are looking for a special dessert to serve for the holidays or just a simple treat for family and friends, America's Test Kitchen Chocolate Cream Pie is a surefire hit.

Ingredients

  • 1 package (14 ounces) chocolate wafer cookies
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 large egg yolks
  • 1/4 cup cornstarch
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons confectioners' sugar

Instructions

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.

2. Place the chocolate wafer cookies in a food processor and process until they are finely ground. Add the melted butter and process until combined.

3. Transfer the cookie crumb mixture to the prepared pan and press it into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool.

4. In a medium saucepan, whisk together the sugar, cocoa powder, egg yolks, and cornstarch. Gradually add in the cream, whisking until combined.

5. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 5 minutes.

6. Remove from heat and stir in the vanilla extract. Pour the filling into the cooled cookie crust.

7. Refrigerate for at least 4 hours or until firm.

8. To serve, top with freshly whipped cream and a sprinkle of confectioners' sugar.

Equipment

  • Food Processor
  • 9-inch Springform Pan
  • Parchment Paper
  • Medium Saucepan
  • Whisk
  • Spatula

Notes

This pie can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make this pie ahead of time, you can assemble it but don't add the whipped cream until you are ready to serve.

Nutrition

Per serving: Calories: 474, Total Fat: 32g, Saturated Fat: 20g, Trans Fat: 0g, Cholesterol: 181mg, Sodium: 153mg, Carbohydrates: 44g, Dietary Fiber: 1g, Sugars: 30g, Protein: 5g


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