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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1On 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.

2Bake at 400 for 20 minutes, remove pie weights (bean) and bake until golden brown, about 10 minutes.

3In 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.

4Transfer pie filling into pastry crust; press plastic wrap onto surface of pie. Cool to room temp. Then refrigerate covered until cold, about 4 hours.

5For 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