Chocolate Pie with Burnt Sugar and Expresso Whipped Cream
for the crust
- 1 1/2 cups all-purpose flour, plus extra for rolling
- 1/4 cup sugar
- 1/2 cup unsalted butter, cut into cubes
- 1/4 teaspoon kosher salt
- 2 tablespoons heavy whipping cream
In the work bowl of your food processor combine flour, sugar, and salt; pulse to combine. Add cold butter and pulse several times until the dough is the consistency of cornmeal. Add heavy cream. Turn the dough out unto a lightly floured surface and form into a smooth disc. Wrap in plastic and refrigerate for 30 minutes. Roll out into a circle and place in a 9inch springform pan, going up about 2 1/2 inches on the sides. Use the tines of a fork to punch air holes in the bottom of the crust. Lay a round of parchment paper over the dough and fill with dry beans or pie weights. Bake at 375 degrees for 20 minutes or until golden brown on the edges. Allow to cool.
for the filling
- 6oz dark chocolate
- 1/3 cup cocoa powder
- 1/4 teaspoon kosher salt
- 2 1/2 cups whole milk
- 3 tablespoons strong coffee or expresso
- 3 eggs yolks
- 1/4 cup flour
- 1 cup sugar
- 1 teaspoon vanilla extract
In a small bowl whisk to combine egg yolks, flour, 1/2 cup milk and vanilla extract. If there are any lumps of flour strain the mixture. In a heavy saucepan combine cocoa powder, salt, sugar, coffee and 2 cups of milk. Heat over medium-high heat, until steaming. Add egg yolk mixture and bring to a boil. Boil for 3 minutes. Remove from heat and add dark chocolate. Stir until chocolate is melted and pour custard into cooled pie crust. Refrigerate for 2-3 hours or overnight.
for the whipped cream
- 1/2 cup sugar
- 1/8 cup expresso or strong coffee
- 1 1/2 cups heavy whipping cream
Beat whipping cream for several minutes until soft peaks form. In a small saucepan heat sugar over medium-high heat. Stir often until the sugar has melted. Cook until the color is deep amber and remove from heat. Add coffee, (the mixture with steam and bubble furiously, that’s okay), and let cool for several minutes before adding to whipped cream. Refrigerate until ready to use.