Silky Chocolate Pie Recipe

Name: Silky Chocolate Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for single-crust pie (9 inches), see below; 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; 1 cup heavy whipping cream; 1 tablespoon Cognac or brandy; 1 teaspoon confectioners' sugar; Baking cocoa

Servings: persons

Pastry for single-crust pie (9 inches), see below
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
1 cup heavy whipping cream
1 tablespoon Cognac or brandy
1 teaspoon confectioners' sugar
Baking cocoa

1
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.
2
Bake at 400u00b0 for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack.
3
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.
4
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.
5
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.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pastry for single-crust pie (9 inches), see below, 1/3 cup sugar, 1/4 cup cornstarch, 2-1/2 cups half-and-half cream, and more.

Yes, Silky Chocolate Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Silky Chocolate Pie

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