Silky Chocolate Pie

Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special.

Silky Chocolate Pie

Average Rating: 4.666666

TOTAL TIME: Prep: 25 min. Cook: 15 min. + chilling
YIELD: 8 servings.

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 large 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

Instructions

  • 1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust 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 waxed paper 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. Dust lightly with cocoa.

Nutrition Facts

1 piece: 579 calories, 39g fat (24g saturated fat), 211mg cholesterol, 171mg sodium, 44g carbohydrate (23g sugars, 2g fiber), 8g protein.