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Silky Chocolate Pie Recipe
Silky Chocolate Pie Recipe photo by Taste of Home

Silky Chocolate Pie Recipe

Read Reviews (2)
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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
TOTAL TIME: Prep: 25 min. Cook: 15 min.+ chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.+ chilling
MAKES: 8 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 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

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.

Directions

  1. 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.
  2. Bake at 400° 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 plastic wrap 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. 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.
Originally published as Silky Chocolate Pie in Taste of Home

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.

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

Reviews for Silky Chocolate Pie(2)

AVERAGE RATING
   (2)
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 (2)
4 Star
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MY REVIEW
Reviewed Mar. 12, 2014

Wow! This recipe for chocolate pie hits the spot. It's very rich and good. I like that its uses real ingredients. I made this today following the recipe precisely, except for the alcohol, I left that out. I didn't think it needed it either, it was so delicious! Smooth and silky!

MY REVIEW
Reviewed Jan. 25, 2013

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.

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