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Silky Chocolate Pie Recipe

Silky Chocolate Pie Recipe photo by Taste of Home

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Chocolate makes the world go round! We have a family that just loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh-so-special. —Kathy Hewitt, Cranston, Rhode Island

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Silky Chocolate Pie Recipe

Prep: 25 min. Cook: 15 min.+ chilling

Yield: 8 Servings

25 15 40

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 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 confectioners' sugar
Baking cocoa

Directions

On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry 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 plastic wrap 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. Sprinkle with cocoa. Yield: 8 servings.

PASTRY FOR SINGLE-CRUST PIE (9 INCHES): Combine 1-1/4 cups all-purpose flour and 1/8 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-4 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutritional Facts 1 piece (calculated without grated chocolate) equals 579 calories, 39 g fat (24 g saturated fat), 211 mg cholesterol, 171 mg sodium, 44 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Silky Chocolate Pie in Taste of Home February/March 2013

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Silky Chocolate Pie

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(1-1) of 1 reviews

Reviewed on Jan. 25, 2013 by sdgalabama

This has to be the absolute best chocolate pie / pudding that we've every tried. Mom and I made it together and since we didn't have ingredients to make a crust, we just put it in pudding dishes. We didn't have any brandy we used a little whiskey. Wonderfu!!! Thank-you so much.