SWEET CHOCOLATE PIE
Three recipes in one
- chocolate crumb crust
- ¹/³ cup (3 fl oz/80 ml) heavy (double)
- 3 tbsp instant-coffee granules
- 4 oz (125 g) semisweet chocolate, chopped
(scant 1 cup)
- 1 lb (500 g) cream cheese, softened
- 2 extra-large eggs
- ¾ cup (6 oz/180 g) sugar
- 1 tsp vanilla extract
- 1½ cups (12 fl oz/375 ml) chocolate
- strawberries, raspberries or chocolate
coffee beans for topping
- Prepare the chocolate crumb crust. (See
- Preheat an oven to 325 deg F (165 deg C).
- Gently warm the cream in a small saucepan
over medium heat until bubbles form at the edges. Add the coffee and
stir to dissolve. Set aside.
- Place the chocolate in a small heatproof
bowl or the top pan of a double boiler. Set over a pan of gently
simmering water but not touching the water. Stir until melted and
smooth. Let cool slightly.
- Place the cream cheese, eggs, sugar and
vanilla in the bowl of a food processor or in a mixing bowl. Process for
10 seconds or beat with an electric mixer set on low speed until very
smooth. Stir in the coffee mixture, then the cooled chocolate. Pour and
scrape into the cooled pie shell, smoothing the top.
- Bake until the top is dry to the touch and
slightly firm, 35 - 45 minutes. Transfer to a wire rack to cool
completely. Top with the chocolate whipped (see below) cream and
garnish with berries or chocolate coffee beans.
Makes one 10-inch (25-cm) pie; serves 8
Chocolate Crumb Crust
- 1 package (7 oz/210 g) chocolate cookie
- ¼ cup (2 oz/60 g) sugar
- ¹/3 cup (3 oz/90 g) butter, preferable
Position a rack in the middle of an oven and
preheat the oven to 450 deg F. (230 deg C). Select a 9- or 10-inch (23-or
25-cm) pie plate (preferable glass) or springform pan. If using a springform
pan, carefully butter the sides and bottom.
Crush the wafers into fine crumbs: Break into
pieces, place in a food processor fitted with the metal blade and process
finely. Or place the wafers in a heavy-duty plastic bag and crush them with
a rolling pin. (You will have about 3 cups.)
In a mixing bowl combine the crumbs, sugar
and butter and, using a fork, mix completely. Press the crumb mixture onto
the bottom and sides of the plate or pan. In the springform pan the crumb
coating will come only halfway up the sides and will be slightly uneven,
which is fine. Bake for 5 minutes. Let cool, cover and chill well before
Make one 9- or 10-inch (23- or
Chocolate Whipped Cream
- 2 cups (16 fl oz/500 ml) heavy (double)
- 1 cup (3-4-oz/90-125 g) confectioners'
(icing) sugar, sifted before measuring
- ½ cup (1½ oz/45 g ) unsweetened cocoa,
sifted before measuring.
Using a chilled metal bowl and chilled beaters,
whip the cream for a few minutes until it just starts to thicken. Add the
sifted sugar and sifted cocoa and continue beating until thick enough to
hold firm peak.
Take care not to overbeat or the cream will
turn to butter.
You may make this chocolaty whipped cream as
much as 4 hours in advance. Spoon it into a fine-mesh strainer placed over a
bowl, cover with plastic wrap and refrigerate until ready to use. The
whipped cream will not be as light and fluffy, but it will still be fine.
Any liquid it releases will drain into the bowl and will not cause the
whipped cream to become runny. Once the whipped cream is added to a dessert,
Makes about 4 cups (32 fl oz/ 1 L)
WILLIAMS-SONOMA KITCHEN LIBRARY = CHOCOLATE