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.” —Kathy Hewitt, Cranston, Rhode Island
| Servings | Prep Time | Cook Time |
| 8servings | 25minutes | 15minutes |
| Servings | Prep Time |
| 8servings | 25minutes |
| Cook Time |
| 15minutes |
Ingredients
- pastry for single-crust pie see below, 9 inches
- 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 confectioner's sugar
- baking cocoa
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
- 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 waxed paper 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.
Recipe Notes
