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    Triple Chocolate Pie


    Source of Recipe



    List of Ingredients




    Crust
    9 whole chocolate graham crackers
    1 tablespoon sugar
    Pinch of salt
    6 tablespoons unsalted butter, melted
    Filling
    1 1/4 cups sugar
    1/2 cup unsweetened cocoa powder
    1/4 cup cornstarch
    3 1/2 cups half and half
    4 large egg yolks
    3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    3 ounces unsweetened chocolate, chopped
    2 tablespoons unsalted butter
    1 teaspoon vanilla extract

    Topping
    1 cup chilled whipping cream
    2 tablespoons powdered sugar
    1 1/2 teaspoons instant espresso powder
    1/2 teaspoon vanilla extract

    Recipe



    For crust:
    Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
    For filling:
    Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)

    For topping:
    Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)

    Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice.

 

 

 


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