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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Slightly warm, the pie is runny and sensuous. Chilled, it has the texture of gooey caramel. Ingredients:
1 (9 inch) partially baked flaky pie pastry |
1/2 cup unsalted butter, cut into pieces |
4 ounces bittersweet chocolate, coarsely chopped |
1 1/4 cups sugar |
2 tablespoons fine yellow cornmeal |
1/4 teaspoon salt |
3 large eggs, at room temperature |
1 large egg yolk, at room temperature |
1/4 cup whole milk or 1/4 cup light cream |
1 teaspoon vanilla extract |
Directions:
1. Place the butter in the top of a double boiler; place over barely simmering water.
2. Scatter the chocolate around the butter.
3. Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
4. Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
5. In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
6. Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
7. Pour the chocolate mixture into the bowl; whisk briefly until smooth.
8. Pour filling into cooled pie shell.
9. Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven.
10. Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
11. The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up.
12. Place pie on a wire rack; let cool at least 1 1/2 hours.
13. Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.
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