Pain & Suffering Chocolate Cream Pie

Those of you who read my blog with any regularity know that we had a little setback in the form of a tornado plowing its way through our back yard on the evening of Good Friday.  While we suffered "massive damage" according to the insurance company, many people were far worse off than we, some having to leave their homes as the damage rendered them structurally unsound.  A couple of people, however, sustained little or no damage, one of whom has taken it upon himself to file public complaints with the City over the "mess" in the backyards of people whose houses he can see from his pristine-condition back porch.  

Imagine the horror of being him!  Having to look, day after day, at the pain and suffering of others as they toll, physically exhausted and emotionally drained, trying to recover their belongings, arrange for tree removal, carpentry work, demolition and removal of damaged property, and home and roof repair.  How awful to have to witness this day in and day out, interrupting your cocktail hour as you dangle your toes in your pool.  

For this poor soul, who shall remain nameless (though everyone in the neighborhood knows who he is), I created a special pie full of comfort and calories and chocolaty goodness in the hopes that his pain soon subsides and his meaningless suffering comes to an end.

Pain & Suffering Chocolate Cream Pie
 1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 2 cups
3/4 cup sour milk*
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
3/4 c. Ghirardelli 60% Cacao Bittersweet Chocolate Chips, roughly chopped to facilitate melting
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Crust:
25 Oreo cookies (with filling, this adds "tooth")
6 T. melted butter

Put oven rack in middle position and preheat oven to 350 degrees F.  Put Oreos into the work bowl of a food processor and process until fine.  Slowly pour melted butter into the feed tube with the processor running and process 30-45 seconds until well combined.  Press into a 9-inch deep dish pie pan.  Bake for 10 minutes.  Remove from oven and allow to cool.

In a medium saucepan combine sugar, 3/4 cup heavy cream, sour milk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking occasionally until the mixture begins to thicken, 3-5 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 until thoroughly combined and very thick, 2 to 3 minutes. Remove from heat and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined and mixture becomes very thick. Cover the mixture with plastic wrap placed directly on the surface and refrigerate 30 minutes.

Place 2 cups heavy cream in a chilled mixing bowl and whip until soft peaks form.  Add the confectioners' sugar; beat until stiff peaks form. Gently fold about 1/2 cup of the whipped cream into the cooled chocolate mixture.  When thoroughly combined, spoon into chocolate crust.  Refrigerate until firm and cool, at least 4 hours (if you're in a rush, place in freezer for an hour). Refrigerate the remaining whipped cream until you are ready to serve the pie.

When ready to serve, top with whipped cream and serve immediately.

*To sour milk, add 1 T. white vinegar to a cup of milk.  Allow to set on the counter at room temperature for 10 minutes before using.

This post is linked to:
Your Recipe...My Kitchen
Tasty Tuesdays
Tuesdays at the Table
Delicious Dishes
Tasty Tuesday
Made From Scratch Tuesday
Tasty Tuesday with Dr. Laura
Tempt Your Tummy Tuesday
Real Food Wednesday
Cast Party Wednesdays
Tuesday's Tasty Tidbits
This Chick Cooks