Silky Chocolate Pie

1
Cyndi Phillips

By
@cynphillips

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

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

How to Make Silky Chocolate Pie

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.

Printable Recipe Card

About Silky Chocolate Pie

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




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