Chocolate Cream Pie (Mississippi Mud Pie)

Preparation

• Crust

  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In a bowl, combine the cookie crumbs and butter. Press the mixture into the bottom and up the sides of a 9-inch (23 cm) round, 1-inch (2.5 cm) deep tart pan with removable bottom.
  • Bake for 10 minutes.

• Brownie

  • Meanwhile, place the chocolate and butter in a glass bowl. Melt in a microwave oven for 1 minute. Add the corn syrup and eggs. Whisk to combine. Add the flour and cocoa powder. Spread out over the crust.
  • Bake for 15 minutes or until the edges of the brownie are just cooked and the centre is still soft. Let cool completely, about 2 hours.

• Chocolate Pastry Cream

  • Meanwhile, in a small pot off the heat, whisk together the sugar and cornstarch. Add the egg. Mix well. Add the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Strain through a sieve to remove any lumps, if needed. Add the chocolate and whisk until melted and smooth.
  • Pour the chocolate pastry cream into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled.
  • Mix the pastry cream with a spatula until creamy and smooth. Spread over the pie. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 4 hours or overnight.

• Toppings

  • When ready to serve, in a bowl, whisk the whipping cream, sugar and vanilla with an electric mixer until stiff peaks form. Spread over the pie in a dome shape. Garnish with chocolate shavings.