Triple Pinch Chile Chocolate Cream Pie
Ok, I know it’s the New Year and all and this is not exactly a waist-line happy recipe, but I couldn’t resist. I made this little diddy over the holidays at my mom’s place and thought it worth sharing.
Because I was in Texas, I wondered what a bit of chile powder would do to this traditional chocolate cream pie recipe. Visions of Juliet Binoche infusing her chocolates with chile from the movie, Chocolat danced in my head and I thought I would give it a shot.
The result was pretty delicious. I used Scharffen Berger Bittersweet Dark Chocolate for this recipe. That never hurts.
Triple Pinch Chile Chocolate Cream Pie
Makes: 8-10 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Refrigeration: 4 hours
Total Time: 4 1/2 hours
INGREDIENTS:
Crust:
I used store-bought Marie Callendar’s frozen crust and it was delicious. I know, I know but hey, with 6 month old twins, what can you do? If you are ambitious, go for a homemade crust. Recipe here.
Chocolate Cream Filling:
2½ cups half-and-half
double pinch of sea salt
triple pinch of chile powder
1/3 cup granulated sugar
2 tablespoons cornstarch
6 egg yolks, room temperature
6 tablespoons unsalted butter, cold
4 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 teaspoon vanilla extract
DIRECTIONS:
1. Bake the frozen crust according to instructions or make your own crust. Allow to cool.
2. Make the Chocolate Cream Filling:
-Mix the half-and-half, double pinch of sea salt and 3 tablespoons of the sugar in a medium saucepan
-Bring to a simmer over medium-high heat, stirring occasionally with a wooden spoon
-In a small bowl, stir together the cornstarch and remaining sugar
-In a medium bowl, whisk the yolks together for about 30 seconds
-Add the cornstarch and sugar mixture into the saucepan and whisk until glossy, about 1 minute
-When the half-and-half reaches a full simmer in the saucepan, pour ½ cup hot half-and-half over the yolks as you whisk
-Then whisk the egg yolk mixture back into the simmering half-and-half
-Return to a simmer
-Throw in a triple pinch of chile powder
-Continue to whisk until you see bubbles and the mixture is thickened and glossy
-Take your filling off the heat and whisk in the butter.
-Add the finely chopped bittersweet and unsweetened chocolate and whisk until melted and fully integrated.
-Stir in the vanilla.
3. Pour filling into pie crust and refrigerate.
-Pour the filling into the cooled pie crust and Voila!- a triple pinch chile chocolate cream pie.
-Refrigerate your pie for at least 4 hours or until firm.
4. Enjoy!
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