AuthorHeather WallaceCategorypieDifficultyIntermediateThanksgiving this year is very un-traditional...so why not try an un-traditional pie this year?
Keep the pumpkin pie for next Thanksgiving and go a little more indulgent for this one. Or perhaps this will be your new holiday go-to pie?? The best part is that you can eat this whole pie yourself and not have to share it...so take as big of a slice as you want lol. Quarantine pie never tasted so good!!
Dice 2 sticks of unsalted butter and return to the refrigerator while preparing the flour.
In a large bowl whisk 2 1/2 cup all-purpose flour, 1 teaspoon of kosher salt, and 1 tablespoon of sugar a few times to mix.
Add the diced butter and press the pieces flat with your fingers until the butter is the size of peas. Pour 1/2 cup of ice water and kneed with your hands until the dough begins to form a ball and then dump it out onto a floured surface.
Form the dough into 2 balls and lightly press with your hand to form a disk, wrap with plastic wrap and refrigerate for 2 hours.
After the dough has chilled preheat the oven to 350°F.
On a well-floured surface roll 1 disk of dough into a circle working from the center to the edges turning the dough with your hands to make sure it doesn't stick. Make sure to keep your rolling pin and hands coated with flour as well to keep the dough from sticking. Continue rolling until you have a 12-inch diameter circle.
Fold the dough in half and drape over the rolling pin, transfer to a 9-inch pie dish and unfold to fit the pan.
You can save the extra second disk of dough in the freezer for scraps.
Line the pie crust with foil or parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes.
Remove crust from oven and carefully lift the pie weights and parchment paper from pan and prick the crust with a fork all over the bottom and sides.
Place a strip of foil or a crust shield around the outer top of the crust to keep it from burning.
Return crust to the oven and continue to bake for about 15-20 minutes or until the bottom is golden brown.
Set crust aside while you prepare the filling.
In a medium saucepan whisk 1 1/3 cup of sugar, 3/4 teaspoon kosher salt, 1 teaspoon espresso powder, 1/2 cup of dark cocoa powder (such as Hershey's Dark Cacao powder), and 1/3 cup of cornstarch until there are no lumps of cocoa.
Add 8 large egg yolks and 3 cups of whole milk slowly while whisking.
Cook over medium-low heat until the custard is hot, about 5 minutes, stirring constantly.
Increase heat to medium and continue to cook for 6 more minutes while still whisking.
Once the custard begins to boil continue to stir and cook for 90 seconds more.
Strain custard through a mesh sieve into a medium bowl pressing with a rubber spatula to push through.
Stir in 4 ounces of chopped 70% bittersweet chocolate, 1 tablespoon Kahlua liquor, and 1 1/2 teaspoons of vanilla extract.
Pour into baked pie crust and cover with plastic wrap directly touching the custard, then refrigerate for 4 hours or overnight.
In a small saucepan combine 4-ounces of 70% bittersweet chocolate and 1 cup of heavy whipping cream over low heat.
Slowly cook until chocolate is melted and the mixture is smooth, but do not boil.
Stir in 2 tablespoons of Kahlua liquor and transfer to a bowl.
Cover and chill for 2 hours.
In the bowl of a stand mixer, beat the cream mixture until thick and creamy.
Spread or pipe onto the top of the pie and chill for 1 hour.
Enjoy a slice (or two, no judgement here!) of bliss.
Servings 8
- Amount Per Serving
- Calories 789
- % Daily Value *
- Total Fat 41g64%
- Saturated Fat 26.1g131%
- Cholesterol 97mg33%
- Sodium 245mg11%
- Potassium 435mg13%
- Total Carbohydrate 95.3g32%
- Dietary Fiber 3.7g15%
- Sugars 55.9g
- Protein 10.7g22%
- Calcium 14%
- Iron 19%
- Vitamin D 301%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Dice 2 sticks of unsalted butter and return to the refrigerator while preparing the flour.
In a large bowl whisk 2 1/2 cup all-purpose flour, 1 teaspoon of kosher salt, and 1 tablespoon of sugar a few times to mix.
Add the diced butter and press the pieces flat with your fingers until the butter is the size of peas. Pour 1/2 cup of ice water and kneed with your hands until the dough begins to form a ball and then dump it out onto a floured surface.
Form the dough into 2 balls and lightly press with your hand to form a disk, wrap with plastic wrap and refrigerate for 2 hours.
After the dough has chilled preheat the oven to 350°F.
On a well-floured surface roll 1 disk of dough into a circle working from the center to the edges turning the dough with your hands to make sure it doesn't stick. Make sure to keep your rolling pin and hands coated with flour as well to keep the dough from sticking. Continue rolling until you have a 12-inch diameter circle.
Fold the dough in half and drape over the rolling pin, transfer to a 9-inch pie dish and unfold to fit the pan.
You can save the extra second disk of dough in the freezer for scraps.
Line the pie crust with foil or parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes.
Remove crust from oven and carefully lift the pie weights and parchment paper from pan and prick the crust with a fork all over the bottom and sides.
Place a strip of foil or a crust shield around the outer top of the crust to keep it from burning.
Return crust to the oven and continue to bake for about 15-20 minutes or until the bottom is golden brown.
Set crust aside while you prepare the filling.
In a medium saucepan whisk 1 1/3 cup of sugar, 3/4 teaspoon kosher salt, 1 teaspoon espresso powder, 1/2 cup of dark cocoa powder (such as Hershey's Dark Cacao powder), and 1/3 cup of cornstarch until there are no lumps of cocoa.
Add 8 large egg yolks and 3 cups of whole milk slowly while whisking.
Cook over medium-low heat until the custard is hot, about 5 minutes, stirring constantly.
Increase heat to medium and continue to cook for 6 more minutes while still whisking.
Once the custard begins to boil continue to stir and cook for 90 seconds more.
Strain custard through a mesh sieve into a medium bowl pressing with a rubber spatula to push through.
Stir in 4 ounces of chopped 70% bittersweet chocolate, 1 tablespoon Kahlua liquor, and 1 1/2 teaspoons of vanilla extract.
Pour into baked pie crust and cover with plastic wrap directly touching the custard, then refrigerate for 4 hours or overnight.
In a small saucepan combine 4-ounces of 70% bittersweet chocolate and 1 cup of heavy whipping cream over low heat.
Slowly cook until chocolate is melted and the mixture is smooth, but do not boil.
Stir in 2 tablespoons of Kahlua liquor and transfer to a bowl.
Cover and chill for 2 hours.
In the bowl of a stand mixer, beat the cream mixture until thick and creamy.
Spread or pipe onto the top of the pie and chill for 1 hour.
Enjoy a slice (or two, no judgement here!) of bliss.