SILKY CHOCOLATE PIE
MAKES 8 SERVINGS.
1/3 cup sugar
1/4 cup cornstarch
2 1/2 cups half and half
4 egg yolks
6 oz semisweet chocolate, chopped
3 tbs brandy
1 tsp vanilla
TOPPING---
1 cup heavy cream
1 tbs brandy
1 tsp powdered sugar
Baking cocoa
On a floured surface, roll pastry dough to a 1/8" thick circle, transfer to a 9" pie plate. Trim pastry, flute edge. Line pastry with foil, fill with dried beans. Bake at 400 degrees for 20 min. Remove foil and beans. Bake 12 min. or until golden brown. Cool. In a pan, mix sugar and cornstarch. Whisk in cream. Cook until thickened. Remove from heat. In a bowl, whisk a small amount of hot mixture into egg yolks, return all to pan. Cook 1 min. Remove from heat, stir in chocolate, brandy and vanilla until chocolate is melted. Transfer to a bowl, press plastic wrap onto surface of filling. Cool filling. Spread into crust. Refrigerate until cold. FOR TOPPING---In a bowl, beat cream until it begins to thicken. Add brandy and powdered sugar, beat until soft peaks form. Spread over pie. Sprinkle with cocoa, then SERVE...
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