A pie that takes a while to set up, but it's so delicious that it's worth every minute. This is a good pie to make in stages, or to leave to refrigerate overnight and throw together the next day. A simple idea: graham crust, ganache-esque bottom, pastry cream top. Super delicious. Very rich and chocolatey, but not terribly heavy which is what I like about it. Definitely a crowd pleaser. It's also nice with some fresh whipped cream, or a fruit purée sauce. For the Crust:
Dark Chocolate Layer:
- Preheat the oven to 350° F
- Mix the graham cracker crumbs, brown sugar, cinnamon, and salt in a medium bowl.
- Stir in the melted butter with a fork, then rub with your fingers to create damp crumbs.
- Press the crumbs evenly into your pie pan and refrigerate for 5-10 minutes.
- Bake for 7 minutes and let cool before filling.
Pastry Cream Layer:
- In a small saucepan, combine the cream and butter over low heat.
- As soon as the butte is melted, add the chocolate and take the saucepan off the heat. Stir or whisk to melt chocolate and add vanilla.
- Pour the chocolate mixture into the cooled pie shell, tilting a few times so that the sides of the shell are coated. Let cool and refrigerate.
- Combine the sugar, cornstarch, and salt in a medium sized saucepan. Whisk in milk and egg yolks.
- Cook over medium heat, continually whisking, until thick and bubbly (~6 minutes). Boil for 2 minutes.
- Scrape mixture into a shallow bowl, add butter, vanilla, and white chocolate. Mix until chocolate and butter have melted completely.
- Press a piece of plastic wrap directly onto the surface of the pastry cream, let cool and refrigerate for at least 3 hours.
- When the pastry cream is cold, use an electric mixer (I use a hand mixer) to beat the whipping cream just past the point of soft peaks. Fold whipped cream into the pastry cream, smooth into pie shell, and refrigerate for another 3 hours until set.