cinnamon chocolate cream pie

cinnamon chocolate cream pie
















There is a lot to this pie.  A flaky cinnamony crust, smooth chocolate cream filling, and fluffy cinnamon whipped cream on top.  You guys.  This pie is the most universally delicious pie in my repertoire. There's a lot to write, so let's just get down to business, shall we?


INGREDIENTS

for the crust
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup solid vegetable shortening, cold
3 tbsp ice water
2 tbsp cinnamon




for the chocolate cream filling

6 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked)
2 tbsp cornstarch
1/3 cup packed light brown sugar, divided
2 whole large eggs
2 large egg yolks
2 cups whole milk
1/2 cup heavy cream
1/8 tsp salt
1/2 stick unsalted butter, cut into tablespoons
1 tsp pure vanilla extract

for the whipped cream topping

1 1/2 cups chilled heavy cream
5 tbsp confectioners sugar
1/2 tsp cinnamonDIRECTIONS



for the crust

Combine flour and salt in medium bowl, cut in shortening with a pastry blender until mixture is crumbly.  Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.


Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.


Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.  Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under.


for the chocolate cream filling
Melt chocolate in a large bowl.  Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.


Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.


Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.




for the whipped cream topping

Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.


cinnamon chocolate cream pie















cinnamon chocolate cream pie



















I know it's a lot.  But really, it's not.  Not compared to the pay off.  I'm going to have 3 slices of this right now.


 

1 comment