Another simple, yet glamorous no bake pie, worthy of any and every occasion. This chocolate - vanilla layer cream pie is set on gingersnap crumbs crust, covered with decorative whipped heavy cream and garnished with chocolate curls...a perfect dessert after a big meal. To make this tempting delicious pie, you need the following:Ingredients For:
Crust:
- Ready baked 9 inch gingersnap crumbs crust.
Pie Filling:
- 2 1/2 Cups of milk.
- 3/4 Cup of sugar.
- 2 large egg yolks.
- 1 large egg.
- 1/4 tsp of salt.
- 3 tbsp of cornstarch.
- 2 tbsp of softened unsalted butter.
- 2 tsp of pure vanilla extract.
- 2 oz. of chopped semisweet chocolate.
- 1 Cup of heavy cream.
- 1 tbsp of confectioners sugar.
- Chocolate Curls.
Baking and Pastry Equipments:
- Food Processor.
- Hand held electric mixer.
- Pastry Bag.
- 9 inch pie pan.
- Wire whisk.
Directions:
- In a saucepan, whisk while stirring constantly 2 1/2 cups of milk, 3/4 cup of sugar, 1 large egg, 2 large egg yolks, 1/4 tsp of salt and 3 tbsp of cornstarch over a medium heat till mixture comes to a boil and thickens (for about 8 min).
- Remove from heat and mix in 2 tsp of pure vanilla extract and 2 tbsp of softened unsalted butter.
- Melt 2 oz of chopped semisweet chocolate over a double boiler or in a microwave for 1 minute. Stir till smooth.
- Reserve 1 cup of vanilla custard you've made and set aside. Add melted semisweet chocolate to the remaining vanilla custard and stir till well incorporated.
- Evenly spread chocolate custard in the bottom of prepared pie crust. Spread 1 cup of vanilla custard you have reserved earlier on top, and directly cover surface with a plastic wrap to prevent skin from forming. Refrigerate chocolate vanilla cream pie for at least 4 hours. For better results, refrigerate overnight.
- Using hand held electric mixer, beat 1 cup of heavy cream with 1 tbsp of confectioners sugar till stiff. Fill pastry bag with whipped cream, and decoratively pipe onto cream pie. Garnish top with chocolate curls and serve.
Baker Note:
In case ready baked gingersnap crust is not available, you can make it from scratch. To do that you need:
- 3 Cups of gingersnap cookie crumbs.
- 1/4 Cup of softened unsalted butter.
- 1/4 Cup of sugar.
- Heat oven to 325 F.
- In a food processor, process 3 cups of gingersnap cookie crumbs, 1/4 cup of softened unsalted butter and 1/4 cups of sugar till moist and well blended.
- Press crumbs mixture onto bottom and upside of 9 inch pie pan, and bake for 10 minutes, then let cool on top of a wire rack.
- Follow above directions to finish the pie.
