Silky Chocolate Pie Recipe

4.5 3 3
Silky Chocolate Pie Recipe
Silky Chocolate Pie Recipe photo by Taste of Home
Publisher Photo

Silky Chocolate Pie Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.+ chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.+ chilling

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
  • 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. Dust lightly 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 February/March 2013

Nutritional Facts

1 piece: 579 calories, 39g fat (24g saturated fat), 211mg cholesterol, 171mg sodium, 44g carbohydrate (23g sugars, 2g fiber), 8g protein.

  • 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
  • TOPPING:
  • 1 cup heavy whipping cream
  • 1 tablespoon Cognac or brandy
  • 1 teaspoon confectioners' sugar
  • Baking cocoa
  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. Dust lightly 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 February/March 2013

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSilky Chocolate Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gussymo User ID: 2019388 258598
Reviewed Dec. 25, 2016

"Very good, if you like a lighter flavor chocolate pie, versus the deeper, darker flavored ones."

MY REVIEW
wifenmomof3 User ID: 641480 125626
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
sdgalabama User ID: 399521 198205
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."

Loading Image