Prep Time: 60 minutes  Cook Time: 30 minutes  Serves: 8

INGREDIENTS

  • 1 9” pie crust
  • 6 ounces bittersweet chocolate, chopped 
  • 3/4 cup half and half
  • 2 1/2 cups heavy cream
  • 4 egg yolks 
  • 1/2 cup granulated sugar 
  • 1/4 tsp. vanilla extract 
  • 1/4 tsp. Kosher salt 
  • 3 tbsp. confectioners’ sugar 
  • 1 tbsp. cornstarch 
  • 4 inch slab milk chocolate, at warm room temperature, for shaving as decoration

INSTRUCTIONS

1. Bake the pie crust in 375 degree oven for 25 minutes. Remove from oven and sprinkle 1 ounce of the bittersweet chocolate on the bottom of the crust and return to oven for about 1 minute. Remove from oven and using the back of a spoon, carefully spread the melted chocolate on the bottom and sides of the crust. This will protect the crust from becoming soggy when you pour in the chocolate filling. Set aside.

2. In a medium saucepan, combine the half and half with 1 cup of the cream and scald over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Meanwhile, place the remaining 5 ounces of bittersweet chocolate in a heatproof bowl and melt in the microwave oven, 30 seconds at a time, stirring after each, until melted. Add the chocolate to the cream mixture (off the heated burner) and whisk until thoroughly combined.

3. Place the egg yolks in a medium bowl, and slowly whisk in the granulated sugar. Slowly pour the hot cream mixture into the egg-sugar mixture, a little at a time, whisking constantly. When all of the cream-chocolate mixture has been incorporated, return the saucepan to medium-low heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan often to prevent scorching, for 6 to 7 minutes, or until the mixture thickens and coats the spoon thickly. When the custard is ready, immediately strain it through a fine-mesh sieve into a heat-proof pitcher or bowl, and stir in the vanilla and salt. Pour the filling into the chocolate-lined crust and refrigerate, uncovered for about 2 hours. Refrigerate for another 4 hours, or until chilled and set. Whip the remaining 1 1/2 cups of cream, the confectioners sugar and cornstarch until stiff peaks form. Pile the whipped cream onto the pie and spread with a knife. Using a vegetable peeler, shave the milk chocolate onto the top of the pie. Serve

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