1 1/2 cups heavy whipping cream
2 ounces white chocolate, coarsely chopped
White or dark chocolate shavings for garnish
Heat oven to 375 degrees.
For the crust: In a medium bowl, stir together the cookie crumbs, 3 tablespoons
sugar and unsalted butter. Press crumbs firmly and evenly into 9-inch deep dish
pie pan. Bake for 6 to 7 minutes. Cool.
For the filling: In a glass measure or bowl, stir together the half-and-half and
egg yolks. Set aside.
In medium saucepan, stir together the brown sugar, sugar, flour and cornstarch.
Slowly add liquid ingredients and whisk until smooth. Cook over medium heat
stirring slowly and constantly until thickened and begins to boil. Cook
additional 1 minute on low heat. If mixture becomes lumpy, quickly whisk smooth.
Remove from heat, stir in chocolate, butter and vanilla. Whisk until smooth.
Pour into pie shell and cover with plastic wrap. Chill 3 hours or overnight
before topping.
For the whipped topping: In medium saucepan, heat heavy cream just until
boiling. Pour over chopped white chocolate in heat proof mixing bowl. Whisk
until smooth. Cool at room temperature 1 hour, stirring frequently. Cover and
chill 3 hours or overnight. When chilled, whip at medium high speed until thick
and firm. Spread onto pie filling. Garnish if desired.
Serves 10.
Baker's hint: 1 cup granulated sugar can be substituted for the brown sugar.
