Ingredients
30 chocolate wafer cookies (about 6 ounces)
1 tablespoon sugar
6 tablespoons unsalted butter, melted
1/2 cup sugar
3 tablespoons chocolate malt Ovaltine
1 teaspoon salt
1/4 cup cornstarch
5 large egg yolks
2 cups whole milk
1/2 cup heavy cream
5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped
2 ounces milk chocolate, coarsley chopped
2 teaspoons whiskey
1 teaspoon pure vanilla extract
Vanilla Bean Whipped Cream
Preparation
Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.
Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.
Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.
Add chocolates, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving. Serve with Vanilla Bean Whipped Cream.
