Copycat Marie Callender's Chocolate Cream Pie
Serving Size / Yield
- 1 1/3 C chocolate wafer crumbs
- 5 Tbs melted butter
- 1/4 C sugar
- 2/3 C sugar
- 1/4 C cornstarch
- 1/2 tsp salt
- 4 large egg yolks
- 3 C whole milk
- 5 oz melted bittersweet chocolate
- 2 oz melted unsweetened chocolate
- 2 Tbs softened butter
- 1 tsp vanilla
- 3/4 C chilled heavy cream
- 1 Tbs sugar
Preheat oven to 350°.
To make the crust, stir together crumbs, butter, and sugar. Press mixture onto the bottom and sides of a large pie plate, and bake until crisp. Let the crust cool on a rack.
To make the filling, whisk together sugar, cornstarch, salt, and egg yolks in a large saucepan, then pour in the necessary milk in a stream, whisking as you go. Boil the filling over medium heat, whisking all the while, then reduce heat and simmer, whisking for one more minute.
Pour and press the filling through a fine-mesh sieve into a bowl, then whisk in the chocolates, butter, and vanilla. Cover the filling's surface with buttered wax paper and cool it in the fridge for around 2 hours.
Spoon the filling into crust, loosely cover the pie, and chill it for six hours.
Make the cream topping just before serving by beating cream with sugar in a bowl using an electric mixer until it holds stiff peaks, then spooning over the pie in even layers.