I got your CHOCOLATE PIE right here!

Tammye Bridgeman

By
@cheffinitup

I love meringues, but with a rich chocolate pie, fresh whipped cream is the way to go! You won't go back.
I prefer my chocolate desserts to really look chocolate & that is why I divide my cocoa with a measure of dark cocoa.
The coffee intensifies chocolate & the salt balances the sweetness.


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Serves:

6-8 servings

Method:

Stove Top

Ingredients

5 Tbsp
cornstarch
1 c
sugar
1/4 c
dark brown sugar
3 Tbsp
really good cocoa (guittard cocoa rouge or ghirardelli unsweetened cocoa
3 Tbsp
hershey's special dark cocoa, unsweetened
3 c
whole milk
1/4 c
strong coffee, brewed
4
egg yolks, extra large
3 Tbsp
unsalted butter ( i use european butter)
1 tsp
really good vanilla (i use penzey's single- strength)
dash
kosher salt
dash
cinnamon
1
favorite pie pastry crust, deep dish, baked
fresh whipped cream, sweetened
shaved bittersweet chocolate shavings

Directions Step-By-Step

1
In a large saucepan, whisk together the cornstarch, both sugars & both cocoa powders and include the dash of kosher salt & cinnamon.
2
In a small bowl, whisk the egg yolks & set aside
3
Add the whole milk to the cornstarch mixture & on medium high heat, watching carefully, bring to a boil & reduce heat to medium and cook till slightly thickened. Reduce heat to medium-low.
4
Carefully add the egg yolks,slowly to the hot cornstarch-milk mixture, while constantly stirring with a whisk.
Cook the custard for 5 minutes on medium-low heat, as it thickens, add the butter. Remove from the heat & add the vanilla.
5
Pour the chocolate pie filling into the baked pie crust & immediately cover the pie with clear wrap or wax paper directly on the chocolate custard, so not to form a 'skin' while cooling. Cool pie on a rack, then chill. Garnish with fresh whipped cream, sweetened, & chocolate shavings.

About this Recipe

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