The trend these days is to eat healthy, real food full of whole grains and low in saturated fat. Sometimes healthy eating can taste so good, you don’t even notice the substitutions. (Shhhh, don’t tell, but sometimes I like the healthier stuff better.) Yup, I’m on board with all of that. In fact, Cooking Light is one of my favorite magazines. But there are times when low fat and healthy just doesn’t cut it, and this Chocolate Pie is one of those times. Once you try it, I think you’ll agree with me.
This is one rich, creamy, dreamy Chocolate Pie that takes me right back to my childhood. When I was growing up, my mom made us pies all of the time. We enjoyed a new dessert every night. (I wish I knew how lucky I was at the time.) I had no idea that you could buy cake mixes in boxes, and I certainly had never had a store-bought pie. That was just how our family rolled. No judgments on anyone who does things differently; homemade was just what we knew because my mom loves to cook. Luckily her passion was passed on to me.
This Chocolate Pie has always been a family favorite. It was – and is today for my kids – a guaranteed motivator for entrance into the clean plate club no matter what’s for dinner. In fact, we had friends over the other night, and every green vegetable was eaten on all plates. That is amazing. Another fabulous thing about it? It’s a vanilla wafer crumb crust, so you don’t have to roll out a pie crust. Such a great contrast with the chocolate cream filling, and oh, so delicious.
Yeah, this pie says, go big or go home. And every time I eat it, it takes me back home to fond memories of my childhood. Thanks, Mom!
- 2½ cups vanilla wafer crumbs
- 6 tablespoons melted butter
- ¼ cup sugar
- 3½ ounces bittersweet chocolate chips
- 2 ounces semi sweet chocolate chips
- 4 ounces unsweetened chocolate, chopped
- 1 cup sugar
- ½ cup corn starch
- ¾ teaspoon salt
- 6 large egg yolks
- 4 ½ cups whole milk (or 2%)
- 3 tablespoons butter
- 1 ½ teaspoons vanilla
- 1½ cups whipped cream for topping
- Preheat the oven to 350 degrees.
- Mix the first three ingredients together. Press into a ten-inch pie plate. Bake for 15-20 minutes. Cool and set aside.
- In a microwave safe bowl, heat chocolates and butter until just melted. Reserve.
- In a heavy sauce pan, whisk together sugar, corn starch, salt and egg yolks until combined. Add milk gradually whisking all the while. Bring the milk mixture to a boil over medium heat (takes 7-10 minutes) and stir until boiling. Once boiling, boil for 1-2 minutes, until thick-like pudding. Stir in melted chocolate and butter mixture and vanilla. Cover surface and cool.
- Pour cooled filling into the cooled crust and chill at least 6 hours. Cover with whipped cream before serving.