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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: For crust:
Preheat oven to 350F. Finely grind graham crackers, sugar, and salt in
processor. Add butter and blend to moisten crumbs. Firmly press mixture
into 9-inch-diameter glass pie dish. Bake until crust sets, about 8
minutes. Cool.
For filling:
Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually
whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half
and yolks. Whisk over medium-high heat until mixture thickens and boils,
whisking constantly, about 12 minutes. Remove from heat. Add both
chocolates and butter; whisk until melted and smooth. Mix in vanilla.
Transfer filling to crust. Press plastic wrap directly onto surface of
filling and chill until filling sets, at least 6 hours. (Can be made 2 days
ahead. Keep chilled.)
For topping:
Beat all ingredients in large bowl until peaks form. (Can be made 1 day
ahead. Cover and refrigerate. Rewhisk to thicken before serving, if
necessary.)
Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each
slice. Garnish with chocolate-covered espresso beans and serve.
Market tip:
Chocolate-covered espresso beans are sold at specialty foods stores,
cookware stores, and coffee bars.
Contributor: Bon Appetit July 2003
| Ingredients:
9 whole chocolate graham crackers
326/625 Ounce(s) sugar
1 Ounce(s) salt
-1
1/2 Cup(s) unsweetened cocoa powder
4 Tablespoon(s) cornstarch
3 1/2 Cup(s) half and half
4 egg yolks
3 1/2 Ounce(s) bittersweet chocolate; chopped
3 Ounce(s) unsweetened chocolate; chopped
1/8 Cup(s) butter
1 Teaspoon(s) vanilla
1 Cup(s) heavy cream
1 27/625 Ounce(s) powdered sugar
1 1/2 Teaspoon(s) instant espresso powder
1 choc covered espresso beans |
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