Chocolate Caramel Cream Pie
If you don't feel like turning on the oven for an hour or so, try this rich chocolate dessert, capped with fresh whipped cream. The filling is no-bake, and the simple pat-in-the-pan cookie crust requires just 10 minutes in the oven. Make homemade caramel sauce or use your favorite store-bought brand.
Ingredients
8 tablespoons unsalted butter
2 cups finely crushed chocolate wafer cookies (about 5 ounces)
2 tablespoons Cognac
5 ounces bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup plus 2 tablespoons dark brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 cups plus 2 tablespoons heavy cream
1 cup plus 2 tablespoons whole milk
1 1/2 teaspoons pure vanilla extract
1 tablespoon cocoa powder
Directions
1. Make the crust: Preheat oven to 350*F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.
2. Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.
3. Finish the pie: Pour Caramel Sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours. Serves 12.
CARAMEL SAUCE
Use this sauce for our Chocolate Caramel Cream Pie or store refrigerated in an airtight container for up to 3 weeks. Yields: 3/4 cup
3/4 cup sugar
1/4 cup heavy cream
1 tablespoon unsalted butter
Combine sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Increase the temperature to high and cook until the caramel reaches an amber color. Remove pan from heat and stir in cream 1/8 cup at a time until smooth. Add the butter, and stir until melted.
If using for Chocolate Caramel Creme Pie, cool until caramel is slightly thickened and use immediately. For other use, store refrigerated in an airtight container for up to 3 weeks. Heat until just warm in a hot water bath or in microwave to use.
