Thanksgiving. Started out with a warning about the “Blizzard 2010” aka Stormageddon. It was, as Grant stated: a big “Nothing Burger”. We all ran for the grocery stores, stocked up (as if we didn’t already have enough in our homes to keep a family of 10 fed till Christmas). Filled our gas tanks. Businesses closed. Universities cancelled classes (unheard of in the Beehive state). We all cozied up. Waited. And waited. Nothing. A bit of cold weather, but a BLIZZARD? My friend KD’s kids were actually mad at HER when the snow didn’t come. Whiff. On to the next event. Thanksgiving. Here’s how the rest of the looong weekend played out:
1 cup plus 2 tablespoons sugar
3/4 cups heavy cream
3/4 cups buttermilk
3 1/2 tablespoons cornstarch
4 egg yolks
2 1/2 ounces Hawaiian Vintage Chocolate, or other good quality semisweet chocolate
1 tablespoons butter
3/4 teaspoon vanilla
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
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 into thoroughly combined, about 30 seconds. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick).
Pour the chocolate batter into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.
1 1/2 cups Oreo cookie crumbs (white centers removed)
1/4 cup granulated sugar
1 stick unsalted butter, melted
In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.