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Add a photoServings: 12
Ingredients
- crust:
- 1 1/2 c. chocolate wafer crumbs abou
- 6 Tbsp. unsalted butter melted filling:
- 1 1/2 c. heavy cream
- 3 Tbsp. sugar
- 1/8 tsp salt
- 5 lrg egg yolks
- 1 1/2 tsp vanilla
- 10 ounce semisweet chocolate finely garnish:
- 2 ounce semisweet chocolate
- 1 c. heavy cream
Directions
- Prepare Crust:Combine crumbs and meltedbutter in medium-size bowl. Press over bottom and up sides of 1 9-inch pie plate. Chill wile making filling. Prepare Filling: Heat the cream in top of double boiler over simmering, not boiling, water till bubbles appear around edge of pan. Stir in sugar and salt.
- Lightly beat egg yolks in a small bowl. Whisk one-quarter of cream into yolks. Whisk yolk mix into cream in top of double boiler. Cook over simmering water, whisking, till custard just begins to thicken and coats back of a spoon, 7 to 8 min. Remove the top of the double boiler from water. Stir in vanilla and chocolate till chocolate melts.
- Pour into the piecrust. Cold to room temperature. Place a piece of plastic wrap directly on filling. Chill pie overnight.
- Prepare Garnish: Let chocolate soften slightly in hot place or possibly microwave for a few seconds. Draw a swivel-bladed vegetable peeler across the chocolate to create curls. (If the chocolate becomes too soft, shill to hard.) Beat cream till stiff peaks form. Remove the plastic wrap from the filling. Garnish with chocolate curls. Pipe rosettes of whipped cream on top of pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 381 | |
| Calories from Fat 292 | 77% |
| Total Fat 33.8g | 42% |
| Saturated Fat 19.87g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 134mg | 6% |
| Potassium 295mg | 8% |
| Total Carbs 23.6g | 6% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.7g | 5% |
| Protein 6.39g | 10% |
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