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1
Put the half-and-half in a saucepan with the coffee and star anise.
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2
Heat to scalding, remove from heat and allow to stand for 10 minutes to infuse the flavors.
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3
Strain mixture into clean saucepan.
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4
Add 2 cups heavy cream and set aside.
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5
In a separate bowl mix 1 cup sugar, flour, cornstarch, and salt.
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6
Add egg yolks and combine with sugar mixture (a fork does a good job) until well blended (the sugar mixture is completely yellow).
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7
Loosely mix in Scharffen Berger cocoa powder.
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8
Add mixture to infused half-and-half mixture and heat slowly stirring continuously.
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9
When mixture is hot and just starting to thicken add Scharffen Berger bittersweet chocolate.
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10
Continue heating until thick.
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11
Mix in vanilla, butter, and Grand Marnier.
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12
Pour directly into prepared pie shell (strain to remove lumps if desired).
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13
Cover with plastic wrap and put in refrigerator overnight.
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14
Mix 1 cup heavy cream with 1 teaspoon of sugar and whip.
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15
Whip in semisweet chocolate.
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16
Cover pie with whipped cream.
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17
Lightly sprinkle the top with cocoa powder.
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18
Eat it quick or it won't last.
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19
If you are generous you can share.
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20
I get 4 pieces out of it but you could get more.
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21
In the bowl of a food processor, combine flour, salt, and sugar.
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22
Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
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23
With machine running, add ice water in a slow, steady stream through feed tube.
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24
Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.
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25
To test, squeeze a small amount together.
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26
If it is crumbly, add more ice water, 1 tablespoon at a time.
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27
Divide dough into 2 equal balls.
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28
Flatten each ball into a disk, and wrap in plastic.
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29
Transfer to the refrigerator, and chill at least 1 hour.
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30
Dough may be stored, frozen, up to 1 month.
