Winter Spiced Chocolate Pie
Filling:
1 baked pie shell (either cookie crumb or flour/butter version will work)
200 grams of dark chocolate (about 1 ¼ cups)
1 ¾ cup whole milk
½ cup heavy cream
6 Tbsp granulated sugar (divided)
2 tsp instant espresso powder
4 large egg yolks
3 Tbsp cornstarch
½ tsp fine sea salt
2 tsp cinnamon
¼ tsp chili powder
2 Tbsp unsalted butter
1 tsp vanilla paste
Cinnamon Whip Cream:
1 cup heavy cream (very cold)
2 Tbsp confectionary sugar
½ tsp ground cinnamon
½ tsp vanilla paste
1) Bake a pie shell of your choice. Either a cookie crumb or a butter/flour version will work perfectly.
2) Measure out your chocolate and melt in your microwave. Microwave on high for 20 seconds at a time, stirring after each zap, just until the chocolate is glossy and smooth. Set aside to cool slightly.
3) In a medium bowl, whisk together the yolks, 3 Tbsp of the granulated sugar, cornstarch, salt, cinnamon and chili powder.
4) Rinse a heavy saucepan under water, pour out the liquid but do not dry the pan – this will help the scalding milk not to burn (Thank you, Dori Greenspan!). In the saucepan, whisk together the milk, cream, remaining 3 Tbsp of granulated sugar and espresso powder. Slowly bring to a simmer, whisking constantly.
5) Slowly whisk half the simmering milk mixture into the yolk mixture. This will temper the eggs so they do not curdle. Whisk the egg mix back into the remaining milk mixture and return to a medium heat. Bring back to a light simmer and cook for roughly 2-3 minutes until the mixture has thickened into a smooth pudding. Make sure to whisk the entire time!
6) Remove the pudding from the heat and whisk in the butter and vanilla paste. Pour the mixture in the cooled pie shell, cover the pudding with a sheet of plastic wrap and refrigerate pie for three hours before serving.
7) Before serving, whisk the whip cream ingredients in a standing mixture, or by hand, until you achieve stiff peaks. Top the entire pie, or serve individual slices topped with a generous dollop!
