Fudge Cream Pie
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- Nonstick cooking spray
- 1 1/2 cups finely crushed chocolate wafer cookies (about 25 cookies)
- 1/3 cup butter, melted
- 4 eggs
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 2 1/2 cups half-and-half or light cream
- 3 ounces unsweetened chocolate, chopped
- 1 tablespoon butter
- 2 1/2 teaspoons vanilla
- 1/2 teaspoon cream of tartar
- Unsweetened cocoa powder
- Preheat oven to 325 degrees F. Lightly coat a 9-inch pie plate with cooking spray; set aside. In a medium bowl stir together crushed cookies and the melted butter; press onto the bottom and up the sides of the prepared pie plate. Chill about 1 hour or until firm.
- Separate eggs. Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes. Place egg yolks in a small bowl and beat lightly; set aside.
- In a medium saucepan combine 1 cup of the sugar and the cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the egg yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 1 tablespoon butter and 1 1/2 teaspoons of the vanilla. Keep filling warm.
- For meringue, add cream of tartar and the remaining 1 teaspoon vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
- Pour warm filling into prepared piecrust. Spread meringue over warm filling, sealing to edge of crust. Lightly sprinkle cocoa powder over the meringue. Bake for 30 minutes. Cool on a wire rack for 60 minutes. Chill for 3 to 6 hours before serving; cover for longer storage.