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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.
Course Dessert, tea
Cuisine American, brandy, Chocolate, cognac
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 servings
Author Tanya

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/