silky chocolate pie

How To Make silky chocolate pie

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