Ingredients: |
Ingredients: 1 (9 inch) pie crust, blind baked then chilled
1 C granulated sugar, divided
1/4 C packed light-brown sugar
1/4 tsp salt
3 large eggs
6 oz bittersweet chocolate chips ( I recommend Ghirardelli)
1 1/2 tsp vanilla extract
8 T unsalted butter, at room temperature
1 1/4 C heavy cream
3 T unsweetened cocoa powder
TOPPING:
2 1/2 C heavy cream
5 T granulated sugar
2-3 dark chocolate, finely chopped or shaved with a vegetable peeler
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Directions: |
Directions:Combine 3/4 C +2 T granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers 160 degrees on a candy thermometer, about 8 min. Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla. Allow mixture to rest until it reaches 75 degrees, stirring occasionally (you can put it into the fridge to cool faster)
In a bowl of an electric stand mixer fitted with the paddle attachment, whip butter on med-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed until pale and fluffy, about 6 min longer.
In a large mixing bowl, whisk together cocoa and remaining 2 T granulated sugar, then while whisking, slowly pour in about 1/2 C of heavy cream and stir until smooth. Add remaining 3/4 C heavy cream. Then using an electric hand mixer set on high speed, whip until stiff peaks form. Fold whipped cream mixture into melted chocolate chip /butter mixture. Pour into prepared pie crust and smooth into an even layer. Tent with foil ( sealing foil around edges) and chili in refrigerator overnight.
FOR THE TOPPING:
Before serving, in a mixing bowl whip 2 1/2 C heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread over set pie and garnish top with chocolate. Cut into slices and serve chilled. Store in refrigerator.
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Notes: |
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Notes: Blind baking is baking the pie crust before you add the filling. To prevent the layers of the pastry to puff up and the sides of crust to sag before they start to crisp, the solution is to line the unbaked pie crust with parchment or aluminum foil and weight it down with something so the bottom doesn't puff and the sides don't slouch. You can find special pie weights for this job, but you can also just use dry beans (about 1 1/2 lbs) once the crust is set - and you will know this because the edges will turn golden-- remove the weights and let the crust cook a little longer on it's own. 15-20 min...
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