Double Chocolate Cream Pie

Can you build a better mouse trap??

Hmmm....

Some things can be improved upon....

and other things...are probably better left as they are...

So this post begs the question...

Could I make a perfectly chocolate cream pie more chocolaty??

Turns out the answer is....

yes!!

I found a way to add more chocolate... how great is that?!

I also added two different kinds of cocoa powder to hit different chocolate notes...
All of my in-house taste-testers agreed... it was a hit!!

If you want a gluten free version...simply swap out the crust for the GF pretzels....

Do you like a chocolate covered pretzel??  if so...or if you need a great GF dessert...this is it.

The recipe:

Double Chocolate Cream Pie

Blue Ribbon Kitchen, Karri Perry

Chocolate Wafer Cookie Crust Option

·         1 ½ cups chocolate cookie wafers-crushed (I used Nabisco Famous Chocolate Cookie Wafers)

·         1 tablespoon granulated sugar

·         1 pinch of salt

·         5 tablespoons melted unsalted butter

Directions:

Crush cookies, either using a food processor or a rolling pin and a zip-top bag.  Add sugar, salt and melted butter to the crushed cookies.  Fill an 8-inch pie plate with the cookie mixture.  Press sides and bottom of the pie, creating a uniform crust.  Bake in a 350 degree oven for 7 minutes.  Remove from oven and let the crust cool before adding the hot filling.

OR

Gluten Free Pretzel Crust Option

·         1 ½ cups crushed gluten free pretzels- food processor works best for these

·         2 tablespoons granulated sugar

·         ½ teaspoon salt

·         5 tablespoons melted unsalted butter

Directions:

Crush pretzels, either using a food processor or a rolling pin and a zip-top bag.  Add sugar, salt and melted butter to the crushed pretzels.  Fill an 8-inch pie plate with the pretzel mixture.  Press sides and bottom of the pie, creating a uniform crust.  Bake in a 350 degree oven for 7 minutes.  Remove from oven and let the crust cool before adding the hot filling.

Filling:

·         2 Tablespoons unsalted butter

·         2 Baker’s Chocolate- semi sweet bars (4 ounces each)-chopped

·         2 teaspoons vanilla extract

***

·         2/3 cup granulated sugar

·         3 tablespoons cornstarch

·         ½ teaspoon instant espresso powder

·         1 tablespoon Hershey’s unsweetened Cocoa Powder

·         1 tablespoon Hershey’s Special Dark Cocoa Powder

·         ¼  teaspoon salt

·         1 cup heavy cream

·         1 ½  cup 2% milk

·         3 large egg yolks

Directions:

In a large bowl, add the chopped chocolate, vanilla and butter.  Set aside.

In a medium saucepan off of the heat, whisk together the sugar, cornstarch, espresso powder, salt and cocoa powders.  Stir in the cream and milk.  Add the egg yolks and stir well.

Place the saucepan over medium heat, stir constantly.  The mixture will begin to thicken as it is heated.  Bring to a boil, whisking constantly.  Boil for one minute.

Remove the pan from the heat and pour over the waiting bowl of chocolate, butter and vanilla.

Stir until all of the chocolate has melted and the mixture is glossy and smooth.

Pour chocolate filling into a prepared pie crust.  If necessary smooth the chocolate with an off-set spatula.

Let pie cool for 20 minutes, before chilling in the refrigerator for at least 4 hours, overnight is best for a well set pie.

Topping:

·         1 cup heavy cream

·         ¼ cup confectioner’s sugar

·         ½ teaspoon vanilla extract

Place heavy whipping cream into a medium bowl with vanilla and sugar.  Mix on low for 3 minutes, increasing speed until thickened.  Fill a piping bag with a decorative tip and pipe whipped cream onto pie. 

Garnish with reserved cookie crumbles, or GF pretzel crumbles or chocolate shavings.