Crowd pleasing pie for any holiday or special occasion!
Crust: 24 chocolate sandwich cookies 5 tablespoons unsalted butter, melted Filling: ¼ cup packed brown sugar ¼ cup granulated sugar 3 tablespoons unsweetened cocoa powder 2-1/2 tablespoons cornstarch ¼ teaspoon salt 3 cups half and half 3 large eggs, lightly beaten 4 ounces semisweet chocolate, chopped 3 tablespoons unsalted butter, cut into small dice 2 cups heavy cream, well chilled ¼ cup plus 2 tablespoons granulated sugar Chocolate curls for garnish
No nutrition information available
Make the crust: 1. Preheat oven to 350°F. 2. Break apart the cookies and add to the work bowl of the food processor fitted with the metal chopping blade. Pulse about 5 to 6 times to break up and then run on High. Add the melted butter through the feed tube while the machine is on. Process until ingredients are incorporated and come together, about 30 seconds. 3. Press crust evenly into the bottom and sides of a 9-inch pie plate. 4. Bake in preheated oven for 10 minutes. Allow to cool completely before filling. Make the filling: 1. Sift the sugars, cocoa powder, cornstarch and salt into in a wide sauce pan and whisk together. Slowly whisk in the half and half and then the eggs so that the mixture is completely smooth. Place over medium to medium-low heat and whisk continuously. 2. Allow mixture to heat gradually, until just about boiling. At this point, the mixture will get quite thick. Continue whisking and remove from heat, once thickened, so not to overcook. Whisk in the chopped chocolate and butter until completely incorporated. Strain filling into the cooled cookie pie shell. Cover the filling directly with wax paper or plastic wrap so that it will not develop a skin. Refrigerate for at least 6 hours. 3. Once well chilled and ready to serve, prepare the whipped cream. Place the heavy cream into a large stainless mixing bowl. Using the hand mixer, start whipping on the lowest speed. Gradually increase the speed until the cream starts to thicken, about 45 seconds and add the sugar and continue to whip at the highest speed until stiff peaks form, about 1 minute, 30 seconds. 4. Top the pie evenly with the whipped cream and then garnish with chocolate curls before serving.
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