Always prep your ingredients before getting started on a recipe. Here, chop the white chocolate for the custard before you heat the milk; that way, you can stir in the chocolate immediately, while the custard mixture is still hot, ensuring that the chocolate melts smoothly.
- Prep time 50 minutes
- Total time 6 hours & 30 minutes
- Portion size 8 servings
White Chocolate Custard:
Crust: In large bowl, mix wafer crumbs with butter until moistened. Press into bottom and up side of 9-inch pie plate. Bake in 325°F oven until firm and dry, about 12 minutes. Let cool completely.
White Chocolate Custard: Meanwhile, in bowl, whisk together egg yolks, 1 cup of the milk, the sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 7 minutes.
Strain through fine-mesh sieve into clean bowl; stir in chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until chilled, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Scrape custard into crust, smoothing top. Refrigerate until custard is set, about 3 hours.
Topping: Beat together cream, vanilla and sugar until stiff peaks form; spoon over top of filling. Sprinkle with chocolate.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 258 mg
- Sugars 30 g
- Protein 6 g
- Calories 475
- Total fat 32 g
- Potassium 173 mg
- Cholesterol 160 mg
- Saturated fat 18 g
- Total carbohydrate 43 g
- Iron 11
- Folate 8
- Calcium 15
- Vitamin A 27