CHOCOLATE CREAM PIE
Source of Recipe
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1 single-crust pie dough
1 cup granulated sugar, divided
1/3 cup cornstarch
1/4 cup unsweetened alkalized cocoa powder
1/4 teaspoon salt
2 1/2 cups milk
4 ounces unsweetened chocolate, chopped
6 ounces semisweet or bittersweet chocolate, chopped
2 cups half-and-half
2 large eggs
4 large egg yolks
3 tablespoons unsalted butter, cut in small pieces
2 teaspoons vanilla extract
1 1/2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
On a floured work surface or between two sheets of lightly floured
waxed paper, roll the chilled dough into a 12-inch circle with a
lightly floured rolling pin. Remove the sheets of waxed paper and
brush off any flour clinging to the surface of the dough. Carefully
roll the dough onto the rolling pin and transfer it to a 9-inch
glass pie plate. Unroll the dough and gently ease it onto the bottom
and sides of the pie plate. Tuck the dough underneath itself and
flute the edge. Using the tines of a fork, prick the bottom and
sides of the pie shell in several places. Refrigerate the pie shell
for 30 minutes or until firm.
Into a medium bowl, sift together l/2 cup of the sugar, the
cornstarch, cocoa powder and salt. Set aside.
In a medium saucepan, combine the milk, the remaining 1/2 Cup sugar
and the chopped chocolates. Cook over medium heat, stirring
constantly, until the milk just comes to a boil and the chocolate
is melted. Remove the pan from the heat.
Whisk the half-and-half into the cocoa mixture, until smooth. Whisk
about 1 cup of the hot milk mixture into the cocoa mixture. Add
this mixture to the remaining milk mixture in the saucepan. Cook
over medium heat, stirring constantly, and allow to simmer for 2
minutes. Remove the pan from the heat.
In a medium bowl, whisk together the eggs and egg yolks until
smooth. Whisk in about 1 cup of the hot pudding mixture. Return
the entire mixture to the saucepan and cook over low heat, stirring
constantly, for 2 minutes. Do not allow the mixture to boil, or
you will have chocolate scrambled eggs. Whisk in the butter and
vanilla until the butter is melted. Scrape the hot mixture into
the cooled pie shell and spread evenly. Cover the surface of the
filling with a piece of plastic wrap to prevent a skin from forming.
Cool to room temperature. Refrigerate the cooled pie for several
hours or overnight. Make the whipped cream topping:
In a chilled large bowl, using a handheld electric mixer set at
medium speed, beat the cream and sugar until soft peaks form. Add
the vanilla and continue beating until stiff peaks form. Cover the
pie filling with the whipped cream topping, mounding it high. If
desired, garnish the pie with chocolate curls. Keep the pie
refrigerated until ready to serve.
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