Silky Chocolate Pie

Cyndi Phillips

By
@cynphillips

My boyfriend just love's this pie. With the generous splash of something special.


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Rating:

Serves:

8

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Ingredients

PASTRY CRUST FOR ONE PIE

1/3 c
sugar
1/4 c
cornstarch
2 1/2 c
half and half cream
4 large
eggs, yolks
6 oz
semi-sweet baking chocolate, finely chopped
3 Tbsp
cognac or brandy
1 tsp
vanilla extract

TOPPING

1 c
heavy whipping cream
1 Tbsp
cognac or brandy
1 tsp
confectioners' sugar
1 tsp
cocoa powder

Directions Step-By-Step

1
On a lightly floured surface, roll pastry dough to a 1/8 inch thickness; transfer to pie plate; flute edges. Line pastry with pie weight of beans to pre cook pastry.
2
Bake at 400 for 20 minutes, remove pie weights (bean) and bake until golden brown, about 10 minutes.
3
In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a small bowl whisk in a small amount of hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac or brandy and vanilla stir until chocolate is melted.
4
Transfer pie filling into pastry crust; press plastic wrap onto surface of pie. Cool to room temp. Then refrigerate covered until cold, about 4 hours.
5
For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac or brandy, confectioner's sugar; beat until soft peaks form. Spread over pie. Sprinkle with cocoa.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom