This cookie crust cake with a chocolate cayenne filling and covered in crushed pretzels is sure to cure your chocolate craving.
Directions for: Fiery Triple Chocolate Cream Pie
Ingredients
Pie Crust1 cups chocolate wafer cookies
2 Tbsp sugar
6 Tbsp unsalted butter, melted
Chocolate Filling1 cups sugar
cup cornstarch
4 large egg yolks
1 tsp cayenne pepper
tsp kosher salt
2 cups milk
3 oz unsweetened chocolate, chopped
3 Tbsp butter, melted
2 tsp vanilla extract
White chocolate shavings, for garnish
Crushed pretzels, for garnish
Directions
Pie Crust1. Preheat the oven to 350F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.
2. Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes.
Chocolate Filling1. Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.
2. Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve.
See more: Chocolate, Dessert, Bake, Eggs/Dairy