Skill required: Very confident pie baker
All-purpose flour for surface
Chocolate Páte Sucrée (Chocolate crust - Recipe in "Pie" and link below)
1/2 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups whole milk
4 ounces bittersweet chocolate, finely chopped
4 large egg yolks
1 teaspoon vanilla extract
Caramel Whipped Cream (Recipe in "Frostings" and link below)
1 thick block bittersweet chocolate, room temperature, for garnish
1. On a lightly floured work surface, roll páte sucrée to 1/8-inch thickness.
2. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim and crimp edges.
3. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Line dough with parchment and fill with pie weights or dried beans.
6. Bake until edges begin to look dry, 20 - 22 minutes.
7. Carefully remove weights and parchment and bake until crust is darker around edges and bottom looks dry, 10 - 12 minutes.
8. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)
9. Whisk together sugar, cornstarch, and salt in a small bowl.
10.Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
11.Whisk 1 cup hot milk mixture into sugar mixture until smooth.
12.Whisk milk-sugar mixture into the remaining milk mixture in the saucepan.
13.Cook over medium heat, stirring constantly, until bubbling and thick, 4 - 5 minutes total (about 2 minutes after it comes to a boil).
14.Whisk yolks in a medium bowl until combined.
15.Pour in milk mixture in a slow, steady stream, whisking until completely incorporated.
16.Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 - 2 minutes.
17.Remove from heat and stir in vanilla.
18.Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
19.Pour custard into chocolate crust.
20.Press plastic wrap directly on surface of custard.
21.Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
22.Spread caramel whipped cream over pie.
23.Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings and sprinkle over whipped cream.
24.Serve immediately or refrigerate and serve within 2 - 3 hours.
Yield: 12 servings.
Substitutions:
- Ready-made chocolate pie crust is okay for your neighbors but home-made is so-o-o much better.
Chocolate Páte Sucrée (Chocolate crust) recipe is here: http://saradoraspankingerotica.com/Recipes/Pie/ChocoPate.htm
Caramel Whipped Cream recipe is here: http://saradoraspankingerotica.com/Recipes/Frostings/CaramelCream.htm
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