Ingredients
6 ounces chocolate wafer cookies, such as Nabisco Famous (about 28)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped
1/4 teaspoon ground cardamom (optional)
2 large egg yolks
2 1/2 cups whole milk
6 ounces white chocolate, coarsely chopped (1 cup)
4 tablespoons unsalted butter, room temperature
1 cup heavy cream
2 tablespoons confectioners' sugar
1 vanilla bean, split and seeds scraped
Dutch-process cocoa powder, for dusting (optional)
Preparation
Crust:Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
Filling:In a medium saucepan, whisk together granulated sugar, cornstarch, salt, vanilla, and cardamom. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in chocolate until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
Topping:Whisk cream with confectioners’ sugar and vanilla to medium peaks. Dollop on top of pie. Dust with cocoa; serve immediately. (For cleanest cuts, wipe knife between slices.)
Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely. In a medium saucepan, whisk together granulated sugar, cornstarch, salt, vanilla, and cardamom. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in chocolate until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days. Whisk cream with confectioners’ sugar and vanilla to medium peaks. Dollop on top of pie. Dust with cocoa; serve immediately. (For cleanest cuts, wipe knife between slices.)
