Sunday, December 5, 2010

bittersweet chocolate cream pie with creme fraiche topping

This is THE best chocolate cream pie that I have ever had! I made a few changes from the original, and it was amazing! Please make sure to try it for Christmas, okay?

bittersweet chocolate cream pie with creme fraiche topping
adapted from Bon Appetit Magazine
serves 8

CRUST (you'll only need one crust, but this recipe makes 2):
2 cups white flour (I HATE white flour, but honestly if you are a true pie crust snob, then you have to use white flour- its a must!)
1 (scant) tsp salt
1 cup lard or shortening (I used shortening, but lard would work better)
1/2 cup cold water

Mix flour and salt together. Cut in the lard/shortening until its pea sized. Gradually add cold water. Place dough on heavily floured board and role out to 9 inch diameter. Place in pie dish and pinch the edges. Prick the crust all over with a fork. Bake in a preheated oven at 400 degrees for 8- 10 minutes or until slightly browned. Remove from oven and cool on a rack.

1/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tbsp arrowroot powder (or corn starch)
1/8 tsp salt
1 3/4 cups whole milk, divided
1/4 cup heavy whipping cream
4 ounces bittersweet chocolate (60% cacao), finely chopped
1 tbsp dark rum (I used coconut rum, because thats all I had)
1 tsp vanilla extract

Whisk sugar, cocoa, arrow root powder and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight.
DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

1 cup chilled creme fraiche
1 cup chilled heavy whipping cream
1/4 cup sugar
1 tsp vanilla extract

Using electric mixer, beat creme fraiche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not over-beat or mixture may curdle). Spread topping over top of pie, swirling to create peaks, if desired.
DO AHEAD: pie can be made 6 hours ahead.

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