Black-Bottom Chocolate Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thick and rich is the most fitting description for this pie. Ingredients:
1 1/2 (3-ounce) dark chocolate bars, melted (we tested with ghirardelli; see note below) |
1 baked 9 |
2/3 cup sugar |
1/3 cup cornstarch |
3 tablespoons cocoa |
1/8 teaspoon salt |
4 egg yolks, lightly beaten |
2 cups milk |
1 cup half-and-half |
2 tablespoons butter or margarine |
1 (3-ounce) dark chocolate bar, finely chopped |
1 teaspoon vanilla extract |
1 tablespoon bourbon (optional) |
1 cup whipping cream |
1/4 cup sifted powdered sugar |
garnish: chocolate shavings |
Directions:
1. Pour melted chocolate into bottom of baked pastry shell, spreading evenly. Chill until chocolate hardens.
2. Combine 2/3 cup sugar, cornstarch, cocoa, and salt in a heavy saucepan; stir well. Stir together egg yolks, milk, and half-and-half; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 3 minutes, stirring constantly. Remove from heat; stir in butter, chopped chocolate, vanilla, and, if desired, bourbon.
3. Pour filling into a bowl; place plastic wrap directly over surface of filling, and cool 30 minutes. Pour filling into pastry shell; cover tightly with plastic wrap, and chill at least 6 hours.
4. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over pie. Chill. Garnish, if desired.
5. Note: Find dark chocolate bars on the candy aisle at your local grocery store. Other types of chocolate used in this chapter can be found on the baking aisle.
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