Dark Chocolate Pie With Cocoa Nib Praline
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
48
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 cup
Sugar1 tsp
Coarse Kosher Salt1.333333 cups
All-Purpose Flour1 cup
Light Corn Syrup1 cup
Cocoa (nibs)1 cup
Pecan (chopped)2.25 cups
Whole Milk (divided)6 large
Egg Yolk1 tsp
Vanilla Extract4 tsps
Cornstarch1.5 cups
Whipping Cream (chilled)3 tbsps
Powdered SugarDirections:
1
For crust: Preheat oven to 350°F
2
Butter 9-inch-diameter glass pie dish
3
Mix melted butter, sugar, and salt in medium bowl
4
Add flour and mix until well blended
5
Press dough onto bottom and up sides of prepared dish; crimp edges decoratively
6
Bake crust until golden brown and cooked through, about 18 minutes
7
Cool crust completely on rack
8
Maintain oven temperature
9
Preheat oven to 350°F
10
Butter 9-inch-diameter glass pie dish
11
Mix melted butter, sugar, and salt in medium bowl
12
Add flour and mix until well blended
13
Press dough onto bottom and up sides of prepared dish; crimp edges decoratively
14
Bake crust until golden brown and cooked through, about 18 minutes
15
Cool crust completely on rack
16
Maintain oven temperature
17
For cocoa nib praline: Line rimmed baking sheet with parchment paper
18
Whisk first 5 ingredients in medium bowl to blend
19
Stir in cocoa nibs and chopped pecans
20
Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart
21
Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet)
22
Remove from oven; cool completely on sheet
23
Break praline into irregular pieces or shards
24
(Can be prepared 1 day ahead
25
Store airtight in single layer at room temperature
26
) Line rimmed baking sheet with parchment paper
27
Whisk first 5 ingredients in medium bowl to blend
28
Stir in cocoa nibs and chopped pecans
29
Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart
30
Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet)
31
Remove from oven; cool completely on sheet
32
Break praline into irregular pieces or shards
33
(Can be prepared 1 day ahead
34
Store airtight in single layer at room temperature
35
) For chocolate filling: Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat
36
Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth
37
Gradually whisk in hot milk mixture
38
Return mixture to saucepan
39
Whisk constantly over medium heat until mixture thickens and boils
40
Remove from heat
41
Add chocolate and butter; whisk until melted and smooth
42
Pour filling into cooled pie crust
43
Refrigerate until filling is cold and set, about 4 hours
44
(Can be prepared 1 day ahead
45
Cover and keep chilled
46
) Using electric mixer, beat cream and powdered sugar until soft peaks form
47
Cut pie into wedges
48
Serve with whipped cream and praline pieces
49
Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat
50
Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth
51
Gradually whisk in hot milk mixture
52
Return mixture to saucepan
53
Whisk constantly over medium heat until mixture thickens and boils
54
Remove from heat
55
Add chocolate and butter; whisk until melted and smooth
56
Pour filling into cooled pie crust
57
Refrigerate until filling is cold and set, about 4 hours
58
(Can be prepared 1 day ahead
59
Cover and keep chilled
60
) Using electric mixer, beat cream and powdered sugar until soft peaks form
61
Cut pie into wedges
62
Serve with whipped cream and praline pieces