6ouncesdark or semi-sweet chocolate chips (equals 1 cup)
1ounce bittersweet chocolate
6tablespoonsbutter
1teaspoonpure vanilla
Onepreparedchocolate sandwich cookie crust(see notes below for making gluten free crumb crust)
Whipped Cream for Topping
1-1/2cups heavy whipping cream
1/3cuppowdered sugar
1teaspooncornstarch to stabilize whipped cream (optional)
Instructions
In a large bowl, thoroughly whisk egg yolks together, set aside.
In a saucepan mix the dry ingredients (sugar, salt and starch of choice), and stir in half-n-half. Whisk well to make sure there are no cornstarch lumps before turning on the heat.
Heat over medium heat until it starts to get steamy, stirring constantly.
Whisk in 1/2 cup of the hot cream mixture into eggs and then pour all back into the saucepan.
While whisking constantly, at medium heat, bring to simmer until it thickens, about 1-2 minutes.
Remove from heat and add chocolate, butter and vanilla, stirring until melted and smooth. (If you do get lumps, press filling through a large sieve before pouring into pie shell.)
Pour into prepare cookie crust, cover with plastic pushed onto surface to prevent a skin and place in refrigerator for a few hours to cool (about 3-4 hours ).
Whipped Topping: With an electric mixer (I like KitchenAid) whip the heavy cream, sugar, vanilla and optional cornstarch until stiff peaks form. Spread over entire surface of pie and pipe around edges. Garnish with chocolate curls or sprinkles.
Notes
Gluten Free Chocolate Crumb Crust:Chocolate Cheerios, Chocolate Peanut Butter Cheerios or Glutino chocolate sandwich cookie, or Great Value Gluten Free Sandwich Cookies. For the cereal use 1-1/2 cups blended ground cereal, plus 5 tablespoons melted butter, Press into pie plate, bake 5 minutes at 350 F, and cool before using.For chocolate sandwich cookies, follow instructions on blog post: https://portlandiapielady.com/sandwich-cookie-crust/