Chocolate Cream Pie

I was asked to make dessert for dinner this past Shabbat and after shooting down a request for chocolate chip cookies (too typical!) I immediately decided to make chocolate cream pie. (The decision for what to make for dessert has never been easier!) I flipped through some books and settled on the recipe from Martha Stewart's latest on pies and tarts. (My love affair for pies has returned... stay tuned!) I've long been wanting to try out cream pies and brush up on some custard making skills and it seemed there was no better time to make one than for that Friday night. I must say, the pie was a big hit; almost all of it was devoured as dessert, and the last piece was breakfast for one of the guys. Watching the custard thicken on the stove was fun and I'm really glad my first try was a success- here's to more cream pies! I used soy milk, to keep it parve, and I was really happy to finally find out that soy milk works for these pies. I used chocolate biscuits here because chocolate wafers are non-existent on Israeli supermarket shelves and I didnt have time to make my own.They need slightly more butter than regular chocolate wafers, but otherwise, they make a fine substitute. I also didnt use sweetener to sweeten the cream; I find that non-dairy whipping cream is flavored enough already. Do as you please, but if you've never before made a cream pie, make one this weekend!

Chocolate Cream Pie
adapted from Martha Stewart's Pies and Tarts

6 oz chocolate wafers or biscuits
2 tbsp sugar
pinch salt
4 tbsp melted margarine or butter 

Filling:
2 1/2 cup soy  milk
4 oz chocolate
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
4 egg yolks
1 tsp vanilla

1 container whipping cream

Preheat your oven to 350.

To make the crust, process the wafers in a food processor with the salt and sugar. Drizzle in the margarine and pulse until all of the cookies are moistened. Press evenly into a nine inch pie plate. Bake fifteen minutes. Remove from the oven and cool completely.

To make the filling, melt together the chocolate and milk in a saucepan. In a separate bowl, whisk together the sugar, cornstarch and salt. Pour some of the chocolate mixture into the sugar mixture, whisking thoroughly. Pour this mixture back into the pan and whisk to combine. Bring to a boil, and let cook for two minutes after the boil, stirring constantly. Meanwhile, in a small bowl, whisk the egg yolks. Pour some of the chocolate mixture into the egg yolks to temper. Pour back into the saucepan and cook two minutes, stirring completely. Stir in vanilla.

Pour the filling into the cooled crust. Press a piece of plastic wrap directly over the filling to prevent a skin from forming. Refrigerate at least four hours or until firm.

Place the whipping cream into the bowl of your mixer and whip until stiff.

Pipe decoratively over the filling, or simply spread it over. Grate chocolate over for garnish. Enjoy!