Black Bottom Vanilla Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A gingersnap cookie crust is the perfect partner for the creamy vanilla filling in this cool cream pie, which costs just 76 cents per serving. Chill overnight, or for at least 3 hours, before serving. Ingredients:
9-inch baked gingersnap cookie crumb crust |
3/4 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
2 1/2 cups milk |
1 large egg |
2 large egg yolks |
2 tablespoons unsalted butter |
2 teaspoons vanilla extract |
2 ounces semisweet chocolate, finely chopped |
1 cup heavy cream |
1 tablespoon confectioners' sugar |
Directions:
1. Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.
2. Place chopped chocolate in a small microwavable bowl. Microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth.
3. Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight.
4. To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.
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