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
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
Preheat oven to 375 degrees F.
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.