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PrintCHOCOLATE COFFEE PIE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Prepare the crust: In a food processor, combine the butter and sugar and process for 2 minutes until smooth, scraping the sides of the bowl occasionally.
- Stop the processor, add the egg, water, and salt, and process for 2 minutes, until uniform and smooth.
- Stop the processor and add the flour. Process for 1 minute, until the dough forms a ball. Remove the dough and wrap it with plastic wrap. Refrigerate for at least 1 hour. (At this point, you may store the dough in the freezer for up to 1 month.).
- Roll out the dough 1/8 inch thick on a floured work surface.
- Carefully transfer the dough to the pan and press down the bottom and sides. Trim the edges with a sharp knife. (You can roll the trimmings into a ball, wrap in plastic wrap, and store for up to 1 month in the refrigerator or freezer.)
- Refrigerate the dough for 15 minutes and preheat the oven to 350°F.
- Remove the dough from the refrigerator. Cut a circle of baking paper the same size as the center of the pan and place it on top of the dough. Place the baking weights on top of the paper and bake for 20 minutes.
- Remove the baking weights and baking paper, brush the crust with the beaten egg, and bake for 3 minutes. Remove from the oven and let cool on a wire rack.
- Prepare the filing: Bring the cream to a boil in a small saucepan over medium heat.
- Remove from the heat and add the chocolate and coffee. Mix until smooth. Add the brandy while stirring.
- Pour the filling into the pie crust and refrigerate uncovered for 1 hour.
- Melt the chocolate (for garnish) in a double boiler or a bowl set on top of a pan of boiling water.
- Thinly spread the melted chocolate on the bottom of a baking sheet. Refrigerate for 10 minutes, or until the chocolate has hardened but is not brittle.
- Form chocolate curls by dragging a metal spatula across the chocolate at a 45° angle.
- Remove the pie from the refrigerator and carefully place the chocolate curls.
- Serve immediately.
INGREDIENTS
Crust
- 100 grams butter, chilled
- 2 tablespoons sugar
- 1 egg
- 1 tablespoon cold water
- ½ teaspoon salt
- 300 grams flour
- 1 egg, beaten
Filling
- 200 ml sweet cream
- 250 grams bittersweet chocolate, chopped
- 2 servings espresso, short
- 2 tablespoons brandy or any aromatic liqueur
- 100 grams bittersweet chocolate, chopped
15 comments for “Chocolate Coffee Pie”
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