Each Friday, I offer a recipe that takes a bit more time and is more suited to the weekend when we all have more time. I decided to offer this recipe for Classic Diner-Style Chocolate Pie. This recipe comes from "Baked: New Frontiers in Baking," by Matt Lewis and Renato Poliafito. They own a bakery/coffee house in Brooklyn. The entire cookbook is full of Weekend Warrior recipes. In fact, I had a hard time finding a recipe that could be done in just an hour or two. I made this pie to impress my father-in-law last year. He's the type of man whose first question during a phone conversation is 'What did you eat?'
Classic Diner-Style Chocolate Pie
30 chocolate wafer cookies
1 tablespoon sugar
6 tablespoon unsalted butter, melted
1/2 cup sugar
3 tablespoons chocolate malt Ovaltine
1 teaspoon salt
1/4 cup cornstarch
5 large egg yolks
2 cups whole milk
1/2 cup heavy cream
5 ounces dark chocolate, 60 to 72 percent cacao, coarsley chopped
2 ounces milk chocolate, coarsely chopped
2 teaspoons whiskey
1 teaspoon pure vanilla extract
In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups. Put the crumbs in a large bowl and stir in the sugar. Pour the melted butter over the crumb mixture, and mix well until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Freeze the crust while you make the filling.
In a medium saucepan, whisk the sugar, Ovaltine, salt and cornstarch together. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly to prevent the mixture from burning on the bottom of the pan. Boil for 30 seconds, then remove from the heat.
Add the chocolate, whiskey and vanilla and whisky until combined. Continue to whisk for a few minutes to cool the mixture slightly. Let the mixture stand for 15 minutes at room temperature. A thin skin may form during the cooling period. Simply whisk the mixture again until the skin is gone. Pour the filling into the frozen pie shell.
Refrigerate the pie for four hours before serving, topped with whipped cream, if desired.