Post by chief_cook2 on Jan 7, 2003 10:51:19 GMT -6
Pie Crust
Ingredients
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
1/2 teaspoon salt
1/4 teaspoon salt
2 ice water, or more as needed
Directions
1. In a medium bowl using a pastry blender or fork, mix together the flour, butter, shortening, and
salt until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and mix just until the
water is incorporated. Add more water as needed to make a smooth dough. Form the dough into a disk,
wrap tightly in plastic wrap, and let rest in the refrigerator for 1 hour.
2. Remove from the oven and place on a lightly floured surface. Roll the pastry to a large round, about
12-inches in diameter. Transfer to a deep dish 9-inch pie pan, trim to within 1/2-inch of the pan, and
crimp decoratively. Prick with a fork, cover, and refrigerate for 20 to 30 minutes.
3. Preheat the oven to 400ยก F. Line the shell with parchment paper and fill with pie weights. Bake for
10 minutes. Remove the paper and bake until golden brown, about 10 to 15 minutes. Remove from the oven
and cool on a wire rack.
Chocolate Filling
Ingredients
4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
4 large egg yolks
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
3 1/2 cups milk
2 tablespoons unsalted butter, cut into bits and softened
1 teaspoon vanilla
Directions
In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the
bittersweet and unsweetened chocolates, stirring, until smooth. Remove from the heat.
In a bowl, beat the egg yolks. In a medium, heavy saucepan, whisk together the sugar, cornstarch, and
salt. Add the milk in a stream, whisking constantly. Bring the mixture to a boil, whisking constantly
to keep lumps from forming. Remove from the heat.
Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to
the saucepan with the hot milk and bring to a simmer over medium-low heat. Simmer, whisking constantly,
until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate,
butter, and vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from
forming, and cool completely. Pour the filling into the crust and refrigerate until cold, at least
4 hours or overnight.
Meringue Topping
Ingredients
4 egg whites
1//4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
Finely grated bittersweet chocolate, as garnish
Directions
In a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and
salt until soft peaks start to form. Slowly add the sugar while beating and continue to beat until
glossy and stiff peaks form. (Be careful not to overbeat, as will be difficult to spread.)
Preheat the oven to 325 degrees F. Spread the meringue over the chocolate pie, smoothing out to the
pastry edges (so the meringue won't draw up during baking). With a dull knife, make decorative peaks in
the meringue. Bake until the meringue is golden, about 14 to 15 minutes.
Remove from the oven and let cool for at least 2 hours in the refrigerator. Sprinkle with grated
chocolate, and serve.
Makes one 9-inch pie.