Chocolate Cream Pie

Step 1

To prepare the chocolate cookie crust, preheat oven to 350°F. In a food processor, pulse the chocolate sandwich cookies. Leave the cream filling inside of the cookies. Pulse until there are fine crumbs. Pour crumbs into a medium-sized mixing bowl. Pour the melted butter over the crumbs and stir with a small rubber spatula to make a crust. The mixture will look a little bit on the wet side. Transfer the crumbs to a 9-inch pie pan. Press the crumbs evenly along the bottom and sides of the pan. Ensure that the crumbs are all evenly spread along the sides and up to the edge of the pan. A spoon or a ¼ dry measuring cup works well to help evenly spread the crumbs. Place pan on the middle rack of the oven and bake for 10 minutes. Once baked, place pan on a cooling rack to cool completely.

Step 2

To prepare the chocolate pastry cream, place the butter, chopped chocolate, and vanilla in a large mixing bowl. Set bowl aside. In a medium-sized saucepan that is off the heat, combine the brown sugar, cornstarch, cocoa powder, espresso powder, and salt. Use a whisk to combine ingredients and to ensure the mixture is lump free. In a small bowl off to the side whisk together the egg yolks and ½ cup of heavy cream. Over medium heat, slowly add ½ cup of the cream and the milk to the saucepan and whisk well to incorporate ingredients. Bring milk mixture to a boil, and then remove from heat. Using a ladle or measuring cup, add a small amount of the scaled milk mixture to the egg mixture and with a small whisk, combine ingredients. Add a little more of the milk mixture to the yolks and whisk to combine. Add one more addition of the milk mixture, and after whisking, scrape into the milk mixture. Place saucepan back on the medium heat and bring to a boil while whisking. Let mixture boil for one minute. The mixture should reach 200°F, but do not let the mixture overcook. Overcooking will curdle the eggs. Immediately pour the mixture into the bowl that contains the butter, chocolate, and vanilla. Stir pastry cream with a rubber spatula until smooth. Pour the pastry cream through a fine mesh strainer into another bowl. This will remove any lumps. Pour the finished chocolate pastry cream onto the cookie crust. Warm filling onto a crust helps the filling to adhere to the crust. Place a piece of plastic wrap over the pastry cream so a skin does not form. Place pie in the refrigerator to chill for at least 4 hours. The pie can also be chilled overnight.

Step 3

To prepare the whipped cream topping, in a mixing bowl with a whisk attachment, add cold heavy cream. Start whipping at a low speed for approximately 30 seconds just to start and thicken the cream. Add the powdered sugar and vanilla. Increase the speed on the mixer to medium. Whip until the cream holds a soft medium peak.

Step 4

To finish pie, remove from the refrigerator and remove the plastic wrap that is covering the filling. Top the pie with the finished whipped cream, and evenly spread on top with a small off-set spatula. Top with the shaved chocolate.