Intense cacao cream pie
Basically both cocoa and cacao are the same thing ... All right, they are the same thing.
The word cacao is the original name for what the English speaking people call cocoa. So why the difference? Simply because it is a spelling mistake from many years ago that no one has ever bothered to fix! Regardless of what you call it, this pie is about as intense in cacao flavor as you possible can get. You are going to love it! 35 chocolate wafer cookies
5 tablespoons butter or margarine, melted and cooled slightly
4 tablespoons cornstarch
2 tablespoons cocoa powder
2 1/2 cups milk
1 cup sugar
2 3-ounce bars 86 percent Ghirardelli Cacao Bars, broken
2 tablespoon butter or margarine
Put the cookies in the bowl of a food processor or blender and pulse until crumbs are formed. This can also be accomplished by using a large resealable baggie as well. Use a rolling pin and smash them into crumbs while sealed with the air squeezed out.
Add the melted butter and continue pulsing until all crumbs have been moistened. Or mix the butter by hand in a large bowl if you used a baggie.
Pour the moistened crumbs into a nine-inch pie pan and press them against the bottom and sides evenly. Set in refrigerator while continuing with recipe.
In a bowl, mix together cornstarch and cocoa powder. Whisk in one-third cup of milk until smooth. Whisk in the remainder of the milk and set aside.
In a medium saucepan, add remainder of milk, sugar and cacao bars. Over medium heat, cook and stir with a whisk until the chocolate has melted.
Remove pan from heat and whisk half cup into milk mixture.
Add this milk mixture into the saucepan and return to heat. Cook over medium-high heat while constantly stirring until it begins to scald and slightly bubble and thicken. Stir in the butter until melted.
Pour into prepared pie shell and refrigerate 30 minutes. Add film wrap onto surface of pie and continue cooling an additional three to four hours, or until completely cooled.
Chef Jim Baley -- The Yankee Chef -- is a noted food columnist, cookbook author and the foremost New England Food Historian. He is a third generation chef and historian and lives in Maine with his wife and four children. He welcomes feedback at firstname.lastname@example.org.
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