There are so many wonderful varieties of the traditional Pumpkin, Pecan, Apple, and Chocolate Pies! Because Chocolate Cream Pie is such a favorite at Thanksgiving, I gravitated to this section first. And let me tell you it was hard to decide which one to make with choices like Chocolate Pretzel, Mochaccino, and White-Chocolate Rum! (to only name a few!)
I started with Mudslide and it was...insane! The chocolate-Kahlua pudding mixture was so incredible I'm surprised it even made it into the pie! You could just devour it warm right then and there! But don't! because then you won't be able to enjoy it with the cookie crumbs and bailey's whipped cream. Unless you just dump in the crumbs and top it with the cream! (seriously I am out of control with this pie!)
recipe from Food Network Magazine Nov 2011
photo by Sabrina for eat.drink.and be merry.
makes 1 9-inch pie
Chocolate Crumb Crust
14 chocolate graham crackers
3 tablespoons sugar
6 tablespoons melted butter
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
1/4 cup coffee liqueur (I used Hazelnut Kahlua)
1/2 teaspoon vanilla extract
4 ounces semi sweet chocolate, chopped
Bailey's Whipped Cream
1 pint whipping cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 tablespoons Bailey's (or any other Irish Cream Liqueur)
Preheat your oven to 350 degrees.
Pulse graham crackers with sugar in a food processor. Add in melted butter and the pulse a few times until moist. Press into a 9 inch pie plate and bake until firm, about 18 to 22 minutes. Let cool before adding the custard.
In a large saucepan over medium heat, add in milk to heat making sure not to bring to a boil. In a large bowl, whisk the sugar, cornstarch, and salt. Then whisk in the egg yolks, Kahlua, and vanilla. Whisk in half the hot milk mixture and mix until smooth. Then add in the egg and milk mixture to the remaining milk in the saucepan on the stove. Continue to whisk constantly over medium heat until the mixture boils and thickens (about 5 minutes).
Remove from heat and whisk in the chopped chocolate and stir until melted. Transfer to a bowl so it can cool a little. Make sure to stir it periodically to prevent a skin from forming.
Once crust and custard is slightly cool, pour filling evenly into the crust. Press plastic wrap directly on top of pudding and transfer to the fridge. Let set for at least 4 hours.
To make the whipped cream, pour in the whipping cream, sugar, and vanilla and whipped with electric beaters until stiff peaks form. Fold in bailey's. Spread over set pie and enjoy!