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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The original recipe comes from The Metropal Bakery in Eugene Oregon. Enjoy! Ingredients:
3/4 cup flour |
1/4 cup packed golden brown sugar |
1/4 teaspoon salt |
6 tablespoons cold unsalted butter, cut into 1/2 inch pieces |
1/2 cup chopped toasted walnuts |
3 tablespoons finely chopped semisweet chocolate |
3 ounces unsweetened chocolate, chopped |
3 ounces semisweet chocolate, chopped |
1 cup packed golden brown sugar |
4 large egg yolks |
2 tablespoons light corn syrup |
1/2 cup cold unsalted butter, cut into pieces |
5 teaspoons instant espresso powder |
1 teaspoon pure vanilla extract |
1 cup cold whipping cream |
chocolate curls |
whipped cream |
Directions:
1. Preheat oven to 350 degrees.
2. In a food processor blend together the flour, sugar and salt.
3. Add the cold butter and pulse until mixture resembles coarse meal.
4. Add the nuts and chocolate, pulsing until the nuts are finely chopped.
5. Press crust onto bottom and up the sides of a 9 inch metal pie plate.
6. Freeze for 20 minutes and then bake for 25 minutes, or until the crust is golden brown.
7. Cool completely.
8. In the top of a double broiler melt the 6 oz's chocolate until smooth.
9. Remove from over the water.
10. Combine sugar, yolks and corn syrup in a medium metal bowl.
11. Set bowl over saucepan of simmering water and whisk until thermometer registers 160 degrees, about 6 minutes.
12. Remove from over the water and add the butter, espresso and vanilla.
13. beat the mixture until cool and thick, around 5-6 minutes.
14. Fold in the melted chocolate mixture.
15. Beat the 1 cup chilled whipping cream in another bowl until stiff peaks form.
16. Fold into chocolate mixture.
17. Spoon mixture into pie cruse and refrigerate at least 6 hours, overnight is better.
18. To serve pipe whipped cream on pie and top with chocolate curls.
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