Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special.
Silky Chocolate Pie
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special.
Servings 8 servings
Ingredients
- Dough for single-crust pie recipe in instructions OR
- 1 store bought 9-inch refrigerator pie crust
- 1/3 cup sugar
- 1/4 cup cornstarch
- 2-1/2 cups half-and-half cream
- 4 large egg yolks
- 6 ounces semisweet chocolate finely chopped
- 3 tablespoons Cognac or brandy
- 1 teaspoon vanilla extract
topping:
- 1 cup heavy whipping cream
- 1 tablespoon Cognac or brandy
- 1 teaspoon confectioners’ sugar
- Baking cocoa
DOUGH FOR SINGLE-CRUST PIE (9 INCHES):
- Combine 1-1/4 cups all-purpose flour and 1/8 tsp. salt; cut in 1/2 cup cold butter until crumbly.
- Gradually add 3-4 Tbsp. ice water tossing with a fork until dough holds together when pressed.
- Cover and refrigerate 1 hour.
Instructions
Pie Crust:
- If you make your own pie crust dough,:On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
- Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack.
- If using store bought pie crust, place in 9-inch pie plate. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Filling:
- In a heavy saucepan, mix sugar and cornstarch. Whisk in cream.
- Cook and stir over medium heat until thickened and bubbly.
- Remove from the heat. In a small bowl, whisk a small amount of hot mixture into 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 and vanilla until chocolate is melted.
- Transfer to a clean bowl; press plastic wrap onto surface of filling..
- Cool filling to room temperature. Spoon into crust.
- Refrigerate, covered, until cold, about 4 hours.
- For topping,
- In a small bowl, beat cream until it begins to thicken.
- Add Cognac and confectioners’ sugar; beat until soft peaks form.
- Spread over pie. Dust lightly with cocoa.
Notes
https://www.tasteofhome.com/recipes/silky-chocolate-pie/
