Wednesday, November 30, 2005

Chocolate Cream Pie

From Gourmet Magazine February 2004

For crust
1 1/3 C chocolate wafer crumbs
5 Tbsp unsalted butter, melted
1/4 C sugar

For filling
2/3 C sugar
1/4 C cornstarch
1/2 tsp salt
4 large egg yolks
3 C whole milk
5oz bittersweet chocolate, melted
2oz unsweetened chocolate, melted
1 tsp vanilla

For topping
3/4 C chilled heavy cream
1 Tbsp sugar

Make crust: put oven rack in middle position and preheat oven to 350. Stir together crumbs, butter and sugar; press on bottom and up side of 9" pie plate. Bake until crisp, about 15 minutes, and cool on a rack.

Make filling: whisk together sugar, cornstarch, salt and yolks in a 3qt heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours

Make topping: just before serving, beat cream and sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie

No comments: