Chocolate Silk Pie With Shortbread-pecan Crust
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 2 pints heavy cream
- 6 ounces semisweet chocolate, roughly chopped
- 6 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 6 large egg yolks
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon cocoa
- 1 cup pecans (4 oz)
- 5 ounces shortbread cookies (such as lorna doones)
- 6 tablespoons unsalted butter, cold, cut into pieces
Recipe
- 1 crust:.
- 2 heat oven to 350ºf.
- 3 in a food processor, pulse the pecans and cookies until crumbs form.
- 4 add the butter and pulse just until combined.
- 5 transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
- 6 bake the crust until slightly darkened, 20 to 25 minutes.
- 7 transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
- 8 filling:.
- 9 in a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
- 10 cook over medium-low heat, whisking frequently, until the chocolate melts.
- 11 in a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
- 12 add the egg yolks and whisk.
- 13 bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
- 14 add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
- 15 whisking constantly, slowly add the egg mixture to the pan.
- 16 cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
- 17 remove from heat.
- 18 add the vanilla and butter.
- 19 whisk until the butter melts.
- 20 pour the filling into the crust.
- 21 place a piece of plastic wrap directly against the surface of the filling.
- 22 refrigerate for at least 3 hours and up to 48 hours.
- 23 remove the plastic wrap and sprinkle with the cocoa.
- 24 with an electric mixer on medium-high, beat the remaining 1 pint of cream.
- 25 serve as an accompaniment with the pie.
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