Chocolate Caramel Cream Pie

Chocolate Caramel Cream Pie




8 tablespoons unsalted butter

2 cups finely crushed chocolate wafer cookies (about 5

ounces)

2 tablespoons Cognac

5 ounces bittersweet chocolate, finely chopped

4 large egg yolks

2/3 cup plus 2 tablespoons dark brown sugar

1 tablespoon cornstarch

1/8 teaspoon salt

2 cups plus 2 tablespoons heavy cream

1 cup plus 2 tablespoons whole milk

1 1/2 teaspoons pure vanilla extract

1 tablespoon cocoa powder



Make the crust: Preheat oven to 350� F. Melt 4

tablespoons of butter. Stir the crushed cookie crumbs,

melted butter, and Cognac in a medium- size bowl.

Press the crumb mixture into the bottom and all around

the sides of a pie pan. Bake for 10 minutes, remove

from oven, and cool completely on a wire rack.



Make the pudding: Place the chocolate in a large bowl

and set aside.

Whisk the egg yolks, 2/3 cup brown sugar, cornstarch,

and salt in a medium bowl and set aside. Heat 1/2 cup

plus 2 tablespoons cream, milk, and remaining butter

in a medium saucepan over medium-high heat until the

mixture just begins to boil. Remove from heat and,

whisking continuously, gradually add the hot milk to

the egg mixture. Return the milk-and-egg mixture to

the saucepan and, whisking continuously, cook over

medium heat until mixture comes to a boil. Cook for 1

more minute, whisking continuously, and stir in 1

teaspoon vanilla extract. Remove from heat and strain

the pudding into the bowl with the chocolate. Let sit

for 2 minutes and fold the chocolate into the pudding

with a spatula. Cool to room temperature.



Finish the pie: Pour Caramel Sauce into the bottom of

the piecrust and refrigerate for 10 minutes. Spread

the pudding over the caramel and chill for 2 hours.

Beat the remaining cream, brown sugar, vanilla, and

the cocoa powder in a large bowl until stiff peaks

form. Top the pudding with the cream and refrigerate

overnight.



Caramel Sauce:



3/4 cups sugar

1/4 cup heavy cream

1 tablespoon unsalted butter



Combine sugar and 1/4 cup water in a small saucepan

over medium heat, stirring occasionally until the

sugar dissolves. Increase the temperature to medium

high and cook until the caramel reaches an amber

color. Remove pan from heat and stir in cream. Add the

butter and stir until smooth.



If using for the Chocolate Caramel Cream Pie, cool

until caramel is slightly thickened but still a bit

warm before using. For other uses, store refrigerated

in an airtight container for up to 3 weeks.

Reheat until just warm in a hot water bath or microwave.