Chocolate Cream Pie- For Nana

Chocolate Cream Pie

FILLING

2.5 c half and half

1/3 c sugar

pinch salt

6 large egg yolks

2 T cornstarch

6 T. unsalted butter cut into ¼ inch pieces

6 oz semisweet or bittersweet chocolate chopped fine

1 oz unsweetened chocolate chopped fine

1 t vanilla extract

TOPPING

1 ½ c heavy cream, chilled

2 T sugar

½ t vanilla extract

CRUST

1 oreo crust (yes from the store, all your’s for a $1.50)

DIRECTIONS

1 . Bring half and half, half of the sugar, and salt to a simmer, stirring occasionally

2. as the half and half mixture begins to simmer in a separate bowl, whisk the egg yolks, the remaining sugar, and the cornstarch together until smooth

3. slowly whisk in about 1 cup (1 ladleful) of simmering half and half mixture into the yolks (to temper, DO NOT SKIP THIS STEP, THE FILLING WILL CURDLE IF YOU SKIP THIS STEP). Slowly whisk the tempered yolks into the simmering half and half mixture and reduce the heat to medium. Whisking constantly, return the mixture to a simmer and cook until thickened and a few bubbles burst on the surface, about 30 seconds. Off the heat, whisk in the butter, then the chocolates and finally the vanilla until completely smooth.

4. pour the warm filling into the crust, lay a sheet of plastic wrap flush to the surface of the filling to prevent a skin from forming and refrigerate until filling is cool, about 3 hours.

5. for the topping, just before serving, whip together the cream, sugar, and vanilla in a chilled bowl until soft peaks form.