Categories: pies / cobblers / cheesecake

Ingredients

• 1 1/4 cups chocolate wafer cookies
• 6 tablespoons unsalted butter, melted
• 1 1/2 cups heavy cream
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 5 large egg yolks
• 1/2 teaspoon vanilla
• 10 ounces semisweet chocolate, finely chopped
• 2 oz sweet chocolate squares
• 1 cup heavy cream

Directions

1. Prepare crust by combining wafer crumbs and butter in medium bowl and place in a 9" pie pan

2. Refrigerate and prepare filling

3. Heat cream over double boiler over simmering, not boiling water until bubbles appear around edges

4. Stir in sugar and salt

5. Lightly beat the egg yolks in a small bowl

6. Whisk 1/4 of cream into yolks

7. Whisk yolk mixture into cream on top of double boiler

8. Cook until custard just begins to coat back of spoon, about 7-8 minutes

9. Remove top of double boiler and stir in vanilla and chocolate until it melts.

10. Pour into pie crust

11. Cool to room temperature

12. Place a piece of plastic wrap directly on filling

13. Refrigerate overnight

14. Prepare garnish

15. Draw a vegetable peeler over chocolate to form curls

16. Beat cream until soft peaks form

17. Remove plastic

18. Garnish with chocolate curls

19. Pipe rosettes on top of pie

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