New This Month

Classic Diner-Style Chocolate Pie

24

This is a wonderful dessert recipe for classic diner-style chocolate pie, courtesy of Baked's Matt Lewis. Photo credit: Matt Lewis

  • Yield: Makes one 9-inch pie

Source: The Martha Stewart Show, October Fall 2008

Ingredients

For Serving

  • 30 chocolate wafer cookies (about 6 ounces)
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 3 tablespoons chocolate malt Ovaltine
  • 1 teaspoon salt
  • 1/4 cup cornstarch
  • 5 large egg yolks
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped
  • 2 ounces milk chocolate, coarsley chopped
  • 2 teaspoons whiskey
  • 1 teaspoon pure vanilla extract
  • Vanilla Bean Whipped Cream

Directions

  1. Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.

  2. Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.

  3. Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.

  4. Add chocolates, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving. Serve with Vanilla Bean Whipped Cream.

Reviews Add a comment

  • st1023
    9 APR, 2010
    I don't even like really sweet desserts, but this was too intensely dark and salty for me, which is kind of this bakery's big thing (their signature cake is a sea-salt-chocolate-caramel cake). I'm not a fan of the trendy salt-chocolate thing, though.
    Reply
  • st1023
    9 APR, 2010
    Other commenters are right: the recipe above forgets the 2 oz. of milk chocolate, which is supposed to be added in with the dark chocolate. I have this cookbook, and the recipe is otherwise correct. A couple of other suggestions: grease the pie plate (Trixie01 is right - it sticks). Also, I was surprised by how salty it tasted, even though I only added the 1 tsp. the recipe called for. If I make this again, I'll use only 1/8 - 1/4 tsp. salt, and more milk chocolate and less dark. I don't even li
    Reply
  • belovedofgd
    3 SEP, 2009
    I also am going to the library and get the book that has the correct recipe and see if I want to buy the book!
    Reply
  • belovedofgd
    3 SEP, 2009
    I just watched him make this on the show and really wanted to hear his comments but Martha kept interrupting him!!! I hate when she won't let the guests talk!!! Why have others on if she is going to do all the talking/teaching?!!??
    Reply
  • Trixie01
    4 JAN, 2009
    Cookie crust sticks to the bottom of the pie plate, which makes serving a mess. I would not make this again.
    Reply
  • Cynthiamills
    26 OCT, 2008
    The chocolate wafers they mentioned were Newman's Own Organic Chocolate wafers. Don't forget to add the 2 oz of milk chocolate. Recipe does not call for it.
    Reply
  • nutritiongrrl
    25 OCT, 2008
    Mistake in printed recipe! In the video they mention 2oz milk chocolate as well as the 5oz dark chocolate. I just made the pie and it wasn't very sweet. Also, the wafers were extremely hard to find.
    Reply
  • gerideenGeri
    24 OCT, 2008
    cholocate pie
    Reply
  • Delwin
    23 OCT, 2008
    No they sell thin wafer cookies.
    Reply
  • Delwin
    23 OCT, 2008
    No they sell thin wafer cookies.
    Reply