Tuesday, February 11, 2014

Diner-Style Chocolate Cream Pie

In high school, I kept an eye peeled for the Marie Callender's near my house to put out the banner that they were having their semi-annual pie sale. As soon as I spotted it, I would rush in to get a pie.
No, not just a pie, a Chocolate Satin pie: Chocolate wafer crust, smooth and creamy chocolate filling, dreamy whipped cream... in short, bliss in a reusable pie tin.

Me and chocolate pie, we are tight.

Especially me and THIS chocolate pie. I make this every Thanksgiving. It is super simple and super amazing. And it's perfect for any occasion. Who doesn't like chocolate pie? Crazy people, that's who.


Make this. You will be happy. (How's that for a promise? Too much?) Well, you'll be happy with the pie anyhow.

Classic Diner-Style Chocolate Pie
from Baked: New Frontiers in Baking


for the crust
30 chocolate sandwich cookies (I prefer Joe Joes from Trader Joes, but I suppose Oreos will do, too.)
6 Tbsp. butter, melted

for the filling
1/2 c. sugar
3 Tbsp. chocolate malt Ovaltine powder
1 tsp. salt
1/4 c. cornstarch
5 egg yolks, from large eggs
2 c. milk (the original recipe calls for whole, but I use 2%)
1/2 c. heavy cream
5 oz. dark chocolate, coarsely chopped
2 oz. milk chocolate, coarsely chopped
1 tsp. vanilla

Crush the cookies finely, either by hand (say in a plastic bag that you smack with a rolling pin) or in a food processor. Combine with butter until thoroughly moistened, then press into a 9" pie plate. Place in the freezer while you make the filling.

In a medium saucepan, whisk together sugar, Ovaltine powder, and cornstarch. Add egg yolks and whisk again until smooth. Slowly add the milk and cream while continuing to whisk.
Bring mixture to a boil, whisking constantly to prevent clumps, over medium heat. Boil for 30 seconds, then remove from heat. Add chopped chocolate along with vanilla. Stir briskly to melt the chocolate and combine. Continue to whisk for a minute or two to cool things down a bit. Let the mixture sit at room temperature for 15 minutes. A thin skin will form on the top, but should whisk back in easily.
Pour the filling into the frozen shell, smooth out evenly, then chill for at least 4 hours before serving, topped with whipped cream!


  1. Oh wow this looks so decadent and delicious! Love it uses malt in it too!


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