I almost always have the ingredients for this pie on hand and it is a simple, quick dessert to make for a crowd. A little goes a long way because the filling is intense. You can serve this with whipped cream or vanilla ice cream. The pie has the consistency of warm, semi-solid ganache. You should allow the pie to cool slightly, but it is best while hot or at least warm. When finished, the pie should be mostly set and have a smooth shiny surface.
Ingredients
1 pie crust, homemade or store bought
10 oz. bittersweet chocolate or chocolate chips
3/4 cup of heavy cream
1/2 cup of milk
1 egg
Preheat the oven to 325. Place the crust in a pie dish and press into the bottom lightly. Prick the bottom all over with a fork and then cover tightly with aluminum foil. Bake the crust, covered, for 15 minutes. Remove the aluminum foil and bake for another 5 minutes. In the meantime, combine the heavy cream and milk in a small pot and heat until the mixture just comes to a boil. Place the chocolate in a heat proof bowl or large measuring cup. Pour the hot milk mixture over the chocolate and let it sit for 2 minutes. Stir to combine completely and then allow to rest for 10 minutes. Whisk in the egg and then pour the mixture into the par-baked pie crust. Bake in a 325 oven for 20 minutes. Allow the pie to rest for about 10 minutes before it is served. You can make this up to an hour and a half in advance.
Ingredients
1 pie crust, homemade or store bought
10 oz. bittersweet chocolate or chocolate chips
3/4 cup of heavy cream
1/2 cup of milk
1 egg
Preheat the oven to 325. Place the crust in a pie dish and press into the bottom lightly. Prick the bottom all over with a fork and then cover tightly with aluminum foil. Bake the crust, covered, for 15 minutes. Remove the aluminum foil and bake for another 5 minutes. In the meantime, combine the heavy cream and milk in a small pot and heat until the mixture just comes to a boil. Place the chocolate in a heat proof bowl or large measuring cup. Pour the hot milk mixture over the chocolate and let it sit for 2 minutes. Stir to combine completely and then allow to rest for 10 minutes. Whisk in the egg and then pour the mixture into the par-baked pie crust. Bake in a 325 oven for 20 minutes. Allow the pie to rest for about 10 minutes before it is served. You can make this up to an hour and a half in advance.
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