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Pies and Tarts |
Chocolate Pie
This is wonderful with finely diced nuts or snipped dried fruit added to
the pudding jsut before you pour it into the crust.
1 cup flour
2 tablespoons dark cocoa powder
1/2 teaspoon fine sea salt
1 tablespoon sugar
1/3 cup plus 1 tablespoon unsalted butter
1/4 cup very cold water
3/4 cup sugar
pinch of fine sea salt
1/2 cup unsweetened cocoa powder
1/2 cup cornstarch
4 eggs
3 cups milk
2 teaspoons vanilla extract or vanilla paste
1-2 tablespoons butter
heavy whipping cream for topping, if desired
1 tablespoon powdered sugar
First make the crust: Preheat oven to 425 degrees. In food processor
with steel chopping blade in place, whirl together flour, cocoa powder,
salt, and sugar. Add the butter and process just until the butter has
been cut into small chunks. Add the water and process just until the
mixture wants to form a ball. Roll out on a floured pastry cloth and
lift into a 9 inch pie pan. Pierce the bottom and sides of the crust
with a fork, and place a piece of parchment paper on the crust. Scatter
about 1/2 cup beans into the shell over the parchment paper, or use pie
weights made just for this purpose. Bake 12-15 minutes, or until set and
browned and crisp. Remove the parchment with the beans and set the shell
aside to cool. Make the filling by whisking in a batter bowl the sugar,
sea salt, cocoa powder, and cornstarch to blend. In another bowl combine
eggs and milk and whisk to break up the eggs thoroughly. Whisk into the
dry ingredients. Microwave on high for 2 minutes. Whisk well. Microwave
another 2 min., and whisk, repeating in 1 minute intervals until the
pudding has set. (Usually takes just 1 minute more) Whisk in the vanilla
and butter. Pour into the cooled pie shell. Cool. When ready to serve,
dollop on the whipped cream and garnish with chocolate curls, if
desired.
Desserts Pies and Tarts |
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