Ingredients
- 1 cup plus 2 tablespoons sugar
- 3/4 cups heavy cream
- 3/4 cups buttermilk
- 3 1/2 tablespoons cornstarch
- Pinch salt
- 4 egg yolks
- 2 1/2 ounces Hawaiian Vintage Chocolate, or other high quality semisweet chocolate
- 1 tablespoons butter
- 3/4 teaspoon vanilla
- 1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
Directions
In a small saucepan combine the sugar, heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time, for the sugar and cornstarch to dissolve and the mixture to thicken, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat into thoroughly combined, about 30 seconds. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick).
Pour the chocolate batter into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.
Chocolate Cookie Crust:
- 2 cups graham cracker cookie crumbs
- 1 1/2 cups Oreo cookie crumbs (white centers removed)
- 1/4 cup granulated sugar
- 1 stick unsalted butter, melted
Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Yield: 1 (9-inch) crust
Photo: Emeril's Hawaiian Vintage Chocolate Pie Recipe

















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By sandinista
Seattle, WA
on December 08, 2011
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5 stars for the filling, 3 stars for the crust. The filling was lovely, rich and decadent - definitely worth 5 minutes of constant stirring! As for the crust... as other reviewers have said, the quantity seems excessive. The crust wasn't especially tasty, though cutting out the oreo centers and whizzing up the graham crackers and oreos took some work.
I might make this again with a storebought Oreo crust. I would also increase the filling quantity by 33-50% and use dark chocolate instead of semisweet.
By christiansons_1...
Durham, 73
on December 28, 2009
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Rich and delicious. This is a cross between a rich and intensely chocolatey french silk and a chocolate cream pie. The buttermilk gives it that slight tang you find in a french silk, but the consistency is more like a very thick cream/ pudding pie. I certainly have never had a chocolate pie with such fabulous chocolate flavor and I've made and tasted many.
By katie_10368476
Lafayette, CA
on November 25, 2009
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I find this pie to have an odd glossy, transparent look to it. Too much cornstarch I think. Looks like it could be made with Chocolate Jello pudding, but darker. I would prefer it to have more dairy. I haven't served it yet w/ the whipped cream, but at this point, I wish I had looked further for another recipe. Interesting that is has received all five star ratings so far. I will report back if the family review are different after Thanksgiving.
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