Thursday, December 24, 2009

Chocolate Cream Pie

For our Christmas Eve dessert this year I decided to make this pie out of the Martha Stewart 'Holiday Sweets' magazine. I thought it was going to be really complicated to make but it was actually easy and really fun. It also tasted great so it was the perfect ending to our holiday meal!

***Ok, so I posted this recipe about a month ago and I am still craving and dreaming about this pie! I think this has become one of my all-time favorite desserts!!!


Chocolate Cream Pie
  • 12 oz. (1 to 2 boxes) chocolate wafers, finely ground in a food processor
  • 7 tablespoons unsalted butter, melted
  • 1 teaspoon unflavored gelatin
  • 1/2 cup milk
  • 1 cup heavy cream
  • 3/4 cup plus 2 tablespoons sugar
  • 8 oz. milk chocolate, finely grounded (or use chocolate chips)
  • 1 teaspoon pure vanilla extract
  • 4 large egg whites
mix together ground cookie crumbs and melted butter until evenly moistened. press into an 8-inch springform pan, coating bottom and tree-quarters of the way up sides. cover with plastic wrap; chill 30 minutes.
- sprinkle gelatin over milk; let soften 5 minutes. bring the cream and 2 tablespoons sugar to a boil in a small saucepan, stirring to dissolve sugar. add gelatin mixture, and stir to combine. remove from heat. add chocolate and vanilla; cover, and let stand 3 minutes. stir until thoroughly combined. pass mixture through a fine sieve into prepared cookie crust; discard any unmelted chocolate. chill until filling is set, about 6 hours or up to overnight.
- heat egg whites and remaining 3/4 cup sugar in the heatproof bowl of an electric mixer set over (not in) a pan of simmering water, stirring until whites are warm to the touch and sugar is dissolved. attach bowl to mixer; whisk on medium speed until soft peaks form. raise speed to high, and beat until peaks are stiff and glossy but not dry.
- using a flexible spatula, top pie with meringue, lifting to create peaks. use a small kitchen torch to brown meringue (or place under broiler, watching carefully as it will brown quickly). refrigerate until ready to serve, up to 1 day.

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