Set it on the stove over medium-high heat until it *just* starts to bubble (keep a good eye on it so it doesn’t scorch). Yank it out of the oven and set it aside to cool. Then bake in a 350-degree oven for 10-15 minutes, until set. Pop the crust into the fridge for about 20 minutes to chill. This will help the crust keep a nice edge when you serve it. Slide a finger around the edge to knock off any extra crumbs. Then press the crumbs down more with the bottom of a measuring cup or glass.īe sure to get around the edge of the pie plate, so the crust isn’t too, too thick there. You want the crumbs to come up the sides.
Smoosh the crumbs down and spread them out so they fill the pie plate. Pour the mixture into your greased pie plate. It will take a minute or two, but you should be able to moisten all the crumbs. Whisk until the brown sugar is dissolved in the butter. Get the butter melting in a medium-sized pot over medium heat. You can do this in a food processor, but I usually just opt for the bag-and-bash method.īag-and-bash? Toss the cookies in a large, zip-top bag.Īnd whack away with a rolling pin until you’ve crushed them to bits. You need to turn them into cookie crumbs. Grease a 9-inch glass pie plate lightly and set it aside.
#Can you put chocolate crack pie in the fridge free#
(Remember, the chocolate provides the main flavor.) Make chopping easy and slip free by using a serrated bread knife.īased on the original recipe from Saveur magazine, Issue #126ġ (9-oz.) package chocolate wafer cookies Use your favorite kind of good chocolate. If you can’t find the right stuff, make your own by combining 50 percent milk and 50 percent cream. The recipe calls for half-and-half (10%-18% butterfat). You’ll want to use pretty much the whole 9-0unce box. If you can’t find ’em, just use any plain, firm chocolate cookie (no toppings or fillings). Most American grocery stores will carry them. (I’m going to do one of those soon, just because they’re so much fun to make.) You know: The kind your grandmother probably used to make that whipped cream refrigerator cake. I made the crust using Nabisco’s Famous Chocolate Wafers. A note on ingredients for chocolate cream pie Honestly? The whole thing is ridiculously delicious and it took all my will power to not gobble down the whole pie in one sitting. The whipped cream topping is light, airy, and slightly sweet. It’s insanely rich, and thickened with a combination of egg yolks and a little bit of cornstarch.
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The chocolate filling is smooth and velvety, with intense chocolate flavor.
The crust is made from chocolate cookie crumbs held together with brown sugar and butter which makes it crisp and caramel-y. I should admit: I have a special spot in my heart for old-fashioned desserts-especially if it’s the kind of thing that you’re likely to find in the spinning dessert case at a 1950s-style diner. There’s something about their food photography that compels me to make a big, chocolate-y mess of my kitchen at least once a month.) (And yes, this is another recipe from Saveur magazine. Yep, even better than that Chocolate Caramel Tart. I don’t have much of a sweet tooth, but this has got to be one of the best desserts I’ve made in a long time.Ĭookie crust, chocolate filling, whipped cream on top Oh, I’m sorry! Didn’t see you there! How embarrassing. *This post contains Amazon affiliate links.*
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