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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 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 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:
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. Sprinkle with cocoa. Yield: 8 servings.
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