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Chocolate Dove Pie

Source of Recipe

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List of Ingredients

PASTRY:
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup shortening, chilled
2 tablespoons unsalted butter, diced
2 1/2 tbl. ice water -- (2 1/2 to 3)

FILLING:
1/4 cup sugar
1 1/2 tablespoons cornstarch
1/2 cup milk
1 cup heavy cream
6 bars dove dark chocolate (1.3 oz ea), diced
3/4 teaspoon vanilla
3 large egg yolks
1 tablespoon powdered sugar


Recipe

For pastry: in food processor, mix flour and salt. Add shortening and butter, then process until crumbly. Mix in water, 1 tbl. at time, until pastry holds together; shape into a disk. Wrap in plastic wrap and freeze for 1 hour. Preheat oven to 450ºF. Roll pastry to 12" round, then press gently into 9" pie pan. Trim and flute edge. Freeze pie shell for 15 minutes. Top with foil and fill with pie weights; bake for 12 minutes, then remove weights and foil. Reduce heat to 400ºF and bake shell for 8-10 minutes more until golden, then cool. Reduce oven to 350ºF.

Make filling: in saucepan, mix sugar and cornstarch. Stir in milk and 1 c. cream. Boil for 1 minutes, stirring. Remove from heat and add chocolate, then stir to melt. Add vanilla. In a bowl, whisk egg yolks with some hot chocolate mixture. Whisk into mixture in pan. Pour into pie shell and bake for 20 minutes or until filling sets but still jiggles in center. Cool. To serve: in bowl, beat remaining 1 c. cream and powdered sugar until stiff; serve with pie.