INGREDIENTS:
- 1st. Pie crust ingredients
- 2 Cups Flour
- 3 Tablespoons Cocoa
- 6 Tablespoons Butter
- 6 Tablespoons Solid vegetable Shortening
- 3 Tablespoons Sugar
- 1 Teaspoon Salt
- ⅓ Cups Cold coffee or cold espresso
- ½ Cups Chocolate chips for the pie crust
- 2nd. Ingredients for chocolate pastry cream
- 2 Cups Half and half
- 1 Cup Whole milk
- ¾ Cups Granulated sugar
- 2 Tablespoons Cornstarch
- Pinch of salt
- 4 Egg yolks
- 2 Tablespoons Cocoa
- 1 Cup Chocolate chips (semi sweet)
- 4 Tablespoons Butter
- 1 Teaspoon Pure vanilla extract
- 3rd - ingredients for the chocolate whipped cream
- 2 Cups Heavy cream
- ½ Cups Powdered sugar
- 2 Tablespoons Cocoa
- ½ Teaspoons Pure vanilla extract
- ⅓ Cups Heavy cream
- ⅓ Cups Chocolate chips (semi sweet)
- 10" deep pie plate, Parchment paper
- Beans for blind baking pie shell
- Chocolate bar for garnish
INSTRUCTIONS:
- First, the gathered ingredients for the pie crust. Missing from this picture is; the cold coffee and the 1/2 cup of chocolate chips that will be added to the baked pie crust.
- Place all ingredients in a large mixing bowl except the cold coffee or espresso. Use your hands or a pastry blender, blend the ingredients together to create loose pea sized crumbs.
- This is ready for the cold coffee or espresso.
- Add the 1/3 cup of coffee. This should be enough liquid to just bring the dough together. Mix using your hands by pressing the crumbs together upon itself, folding the dough in half over itself ...
- ... Be careful not to over kneed or over mix the dough, this will cause the dough to become tough.
- I like to use a pan release spray on my 10" deep pie plate.
- Generously flour a clean work surface to roll out the chocolate pastry dough.
- Roll dough using a rolling pin, remember to turn you dough after several rolls to create an even circle.
- Measure the dough using the pie plate to make sure that the dough you roll is large enough to fit the pie plate.
- You can use the rolling pin to lift the dough off the work surface and then unroll the dough over the pie plate or you can carefully lift the dough up with your hands and place it in the pie plate.
- Using your fingers tuck the dough down into the pie plate, making sure the dough is in full contact with the side of the pie plate.
- When the dough is fitted into the pie plate, it's time to trim off the extra dough. Leave about a 1/2- an inch of dough sticking out of the plate. Use a scissor, dough scraper or paring knife to trim.
- With the pie dough trimmed, it's time to "flute" the edges. Use the thumb and index finger of the left hand to gather dough and use the index finger of the right hand to create the crimp. Repeat .
- Refrigerate the pie dough for 30 minutes. Move a rack in the oven to the lower middle part of the oven. Preheat the oven to 350f.
- After dough has chilled and the oven is preheated, prepare the pie dough for the oven. Line the pie dough with a piece of parchment paper and fill will dry navy beans, (2lbs). This prevents shrinking.
- Blind bake (using the parchment paper and beans) for 30 minutes, carefully lift and remove the paper containing the beans and set aside. These can be used again later. Continue to bake for 10 minutes.
- Remove pie plate from oven. While still hot, add the 1/2 cup of chocolate chips. Let sit 5 minutes until they become shiny and start to melt.
- The chocolate chips will appear shiny after a few minutes of sitting in the hot pie plate.
- Take a pastry brush to paint the bottom and the side of the pie crust. This adds another level to this complex pie, but really, it helps prevent the crust from becoming soggy from the pastry cream.
- Set aside. Time to let the chocolate cool and set.
- 2nd part; the ingredients for the chocolate pastry cream. Sift together the cocoa and the cornstarch. Butter is not shown.
- Whisk together the egg yolks and milk. Set aside.
- In a sauce pan add; sugar, salt, cornstarch and cocoa. Whisk together.
- Stir in the half and half. Whisk smooth. Heat using a medium flame. I like to use a flame diffuser, this helps prevent scorching.
- When the half and half mixture is hot but not boiling, slowly pour in the milk and egg yolk mixture. Whisking constantly.
- Continue stirring and bring to a boil.
- Remove from heat and add the 1 cup of chocolate chips. Let sit a minute ...
- and whisk smooth.
- Butter and vanilla.
- Add the hot chocolate mixture to the butter and vanilla. Again whisk smooth. Set aside. Let's get ready to fill our pie crust with the chocolate pastry cream and fresh sliced bananas.
- The pie crust is ready ....
- Slice the bananas, 1-2 bananas will be fine.
- Ladle 8-12 ounces of pastry cream in to the pie shell.
- Cover the pastry cream with the sliced bananas.
- Cover the sliced bananas with as much of the pastry cream as your pie plate can hold, I had 2 small custard cups leftover. Yum, samples for later!
- Ready to chill!
- Cover with plastic wrap and chill in the refrigerator over night.
- 3rd, gathered ingredients for the chocolate whipped cream. Vanilla not shown.
- Bring to a boil the 1/3 cup heavy cream on the stove or in the microwave.
- Add the 1/3 cup chocolate chips to the hot cream, let sit a minute and then whisk smooth, set aside to cool slightly.
- In the bowl of a stand mixer add the 2 cups of heavy cream, cocoa, powdered sugar and vanilla. Whip on medium to blend all the ingredients together.
- When blended together softly, gradually pour in cooled chocolate ganache and continue whipping to form soft peaks that hold there shape.
- Delicious soft chocolate whipped cream peaks!
- Remove the chilled pie from the refrigerator and peel back the plastic wrap to remove. I have a plastic pastry bag fitted with a large star tip to decorate the top of the pie.
- The pastry bag is filled with the chocolate whipped cream. Pipe in circular motions to cover the entire top of the pie with the chocolate whipped cream.
- Yummy, almost done! If you don't have a pastry bag, just scoop the whipped cream on top of the pie and use a spatula to decorate the top of the pie.
- Garnish the top of the pie with .... more chocolate! Grate a chocolate bar, using a micro plane over the top of the pie. Watch your fingers!
- Chill again, about 30 minutes, just enough time to let the chocolate whipped cream to set up. Slice. Serve. Share!
Source: Snap Guide
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