Mexican Chocolate Pie

Some chocolate pies have the texture of a dull pudding with scant chocolate flavor. Not this one.  This pie’s rich filling is intensely chocolatey—packed with a heaping pound of Ghiradelli bittersweet chocolate, readily available in the baking aisle—and enhanced by pepper, cinnamon, and espresso powder. These unusual flavors surprise—and delight—the American pie palate. This unconventional pie is impressive, elegant and sure to please foodies and picky eaters alike.

Ingredients

  • ½ Perfect Pie Crust
  • 8 extra-large eggs
  • 1 pound chopped Ghiradelli 60% bittersweet dark chocolate
  • 2 sticks unsalted butter, cut into 1/2-inch chunks
  • 3 tablespoons dark brown sugar
  • 2 teaspoons finely ground black pepper
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 2 teaspoons espresso powder, or a splash of coffee liqueur like Kalua or Tia Maria

Instructions

  1. Preheat the oven to 375 degrees
  2. Spray the bottom of a pie dish with Pam
  3. Roll out the crust, fit it over the pie dish and lightly form it to the shape of the dish
    Poke the crust with the tines of a fork, place aluminum foil with pie weights on top, and put it in the freezer for at least ten minutes.
  1. Bake with the pie weights for 20 minutes, remove the pie weights and bake an additional ten minutes.
  2. While the crust is pre-baking, place the chocolate, butter, brown sugar and spices in a glass bowl over lightly simmering water and melt.
  3. Beat the eggs with an electric mixer for about 4 minutes—until the volume increases, but not more than double.
  4. Gently fold the egg mixture into the melted butter and chocolate mixture a few dollops at a time. The chocolate will seem to disappear with each addition of the beaten eggs, but don’t worry—the chocolate will, eventually, victoriously emerge.
  5. Remove the pie crust from the oven, take the weights out and
  6. Bake on a cookie sheet on the middle rack for 18 minutes—or until the top is firm, but the filling still jiggles.
  7. Let fully cool on a wire rack, then place in the refrigerator for at least 12 hours.

Topping:

  • 2 Cups heavy cream
  • 4 Tablespoon confectioners’ sugar
  • 2 Tablespoons Corn starch
  • 3 Tablespoons bourbon
  • Pinch of salt
  1. Beat all the ingredients until soft peaks form.
  1. Slather, pipe, or dollop on top of the cooled pie.

 

 

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