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Pie - Silky Chocolate Pie Recipe

   
 

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     Pie - Silky Chocolate Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
9 inch Pie Crust
1/3 c. sugar
1/4 c. cornstarch
2 1/2 c. half and half
4 egg yolks
6 oz. semisweet chocolate, finely chopped
3 T. cognac or brandy
1 t. vanilla extract
TOPPING-
 
1 c. heavy whipping cream
1 T. cognac or brandy
1 t. confectioners' sugar
Baking cocoa

Instructions
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.


Originally Submitted
3/3/2013





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