Ingredients: |
Ingredients: 1 Prebaked pie crust, or a chocolate cookie crumb crust
21/2 cups half and half
pinch salt
1/3 cup sugar
2 T cornstarch
6 large egg yolks
6 T cold unsalted butter cut into 6 pieces
6 oz semisweet or bittersweet chocolate, finely chopped
1 oz unsweetened chocolate, finely chopped
1 tsp vanilla
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Directions: |
Directions:Bring the half and half, salt and 3 T of the sugar to a simmer in a medium saucepan, over medium high heat, stirring occasionally with a wooden spoon to dissolved the sugar. Stir together the remaining sugar and cornstarch in a small bowl. Whisk the egg yolk for about 30 seconds in a medium bowl. Sprinkle the cornstarch mixture over the yolks and whisk until glossy and sugar has dissolved, about 1 minute. When the half and half reaches a full simmer, drizzle about 1/2 cup hot liquid over the yolks whisking constantly, then whisk the egg yolk mixture into the the remaining simmering half and half.. Return to a simmer, whisking constantly until 3 to 4 bubbles burst on the surface. Remove from heat and whisk in butter, then add the chocolates and whisk until blended, using a rubber scaper to get the bottom. Stir in the vanilla. Immediately pour the filling into a fine mesh strainer set over a bowl. Using a rubber spatula scrape the strained filling into the baked and cooled crust, making sure to get the filling on the underside of the strainer. Press plastic wrap directly over the surface of the filling. Refrigerate 3 hours. |
This recipe for Dark Silky Chocolate Cream pie is from