| Level: | Easy |
| Total: | 11 hr 55 min |
| Active: | 40 min |
| Yield: | 8 servings (one 9-inch pie) |
Ingredients
- One 9-inch pie dough round, chilled 1 hour
- All-purpose flour, for dusting
- 1/2 cup chopped bittersweet chocolate
- 2 1/2 cups milk
- 3 ounces unsweetened baking chocolate, chopped
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 4 extra-large egg yolks, lightly beaten
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1/2 cup mascarpone
- 1/4 cup plus 1 tablespoon sugar
- 1 vanilla bean, split and seeds scraped out
- 1 1/2 cups heavy cream
- White, milk and bittersweet chocolate curls and shavings, for decorating
Instructions
- For the crust: Preheat the oven to 375 degrees F.
- Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
- Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
- Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
- For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it’s completely melted. Set aside off the heat.
- In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
- Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
- At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
- For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
- Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 598 |
| Total Fat | 39 g |
| Saturated Fat | 23 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 45 g |
| Protein | 8 g |
| Cholesterol | 201 mg |
| Sodium | 302 mg |
Reviews
Bad recipe. The chocolate cream filling never set and I had it in the fridge for much longer than the recipe recommended. Even then, it jiggled and poured out when cut. Very disappointing considering I followed the recipe exactly.
Duff’s whipped cream is fantastic! The mascarpone gives it a slight tang and helps stabilize it. I use it when I make my grandmother’s chocolate chess pie recipe.
The instructions weren’t clear regarding vanilla and butter. I want able to get my filling to thicken on the double boiler after 40 minutes of whisking. I finally just put it into a sauce pan and it finally thicken up. However I didn’t keep the filling in the refrigerator long enough because as soon as we cut into it just ran everywhere. The only thing that work out for me today was the whip cream. The flavors are great! I am going for pie redemption as soon as I get more chocolate. Good luck.
Excellent and decadent pie that was very well received. The only criticism was that I painted the semisweet chocolate on the crust pretty thick (I love dark chocolate) which made the crust hard to cut in the pan and on the plate. Too much of a good thing I guess. My DIL requested I make it for her next birthday. Now, what happened to the butter and vanilla??
What happened to the 2 tablespoons of butter and the 2 teaspoons of vanilla extract in the filling? They’re in the ingredients but not the directions….
This recipe is amazing!! From the crispy chocolate brushed crust to the luscious chocolate cream and mascarpone whipped cream topping, I will definitely make this pie again!!! Thank you Duff!!!
Very good pie