Black Bottom Vanilla Cream Pie

Name: Black Bottom Vanilla Cream Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 9 inches baked gingersnap Cookie Crumb Crust; 1 Tbsp confectioners sugar; 3 Tbsps cornstarch; 1 large egg; 2 larges egg yolks; 237 milliliters heavy cream; 591 milliliters milk; 0 teaspoons salt; 57 grams semisweet chocolate, finely chopped; 177 milliliters sugar; 2 Tbsps unsalted butter; 2 teaspoons vanilla extract

Black Bottom Vanill Head to the store and pick up baked gingersnap cookie crumb crust, confectioners' sugar, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Crust

Equipment you will use

Whisk

Sauce Pan

Remove from heat and stir in the butter and vanilla.

Ingredients you will need

Vanilla

Butter

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.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Remove 1 cup of custard from saucepan and stir into melted chocolate.

Ingredients you will need

Chocolate

Custard

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chocolate

Pie Crust