Description
Creamy classic French pie showcases delicate layers of buttery pastry and silky custard. Delightful dessert promises a nostalgic journey through French culinary traditions with rich, smooth flavors you’ll savor to the last bite.
Ingredients
Scale
- 4 large eggs
- 2 ½ cups (340 g) chocolate baking crumbs
- 2 cups (480 mL) heavy cream
- 1 ½ cups (300 g) granulated sugar
- 200 g (7 oz) chopped dark chocolate
- ½ cup (113 g) melted butter
- ¼ cup (57 g) unsalted butter
- 2 tbsps cocoa
- 1 tsp vanilla extract
Instructions
- Crust Formation: Pulverize chocolate cookies into fine crumbs, mixing thoroughly with melted butter. Press the mixture evenly into a 9-inch pie plate, creating a uniform base and sides.
- Chocolate Base Preparation: In a large saucepan, whisk together sugar, eggs, cocoa powder, and cream. Cook over medium heat, stirring consistently until the mixture transforms into a thick, pudding-like consistency.
- Mixture Refinement: Strain the thickened base through a fine mesh sieve into a clean bowl. Integrate chocolate, butter, and vanilla extract, stirring until achieving a glossy, smooth texture.
- Cooling and Aeration: Allow the chocolate mixture to cool to room temperature. Utilize an electric mixer to whip the cooled mixture on high speed, creating a lighter, more aerated texture.
- Cream Integration: Separately whip the remaining cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture in two stages, preserving the mixture’s airiness.
- Pie Assembly and Setting: Pour the mousse-like filling into the prepared chocolate crumb crust, spreading evenly. Refrigerate for a minimum of 6 hours or overnight to ensure complete setting and flavor melding.
- Serving Presentation: Before serving, optionally crown the pie with additional sweetened whipped cream for an elegant finishing touch.
Notes
- Prevent Lumps: Straining the mixture through a fine mesh sieve ensures a silky-smooth texture, removing any potential grainy or uneven bits.
- Temperature Matters: Allow the chocolate mixture to cool gradually to room temperature, stirring occasionally to prevent separation and maintain a consistent texture.
- Whipping Technique: When whipping cream and chocolate mixture, use high speed to incorporate air, creating a light, fluffy mousse-like consistency.
- Chilling is Crucial: Refrigerate the pie for at least 6 hours or overnight to set properly, allowing flavors to meld and develop a rich, decadent texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 596
- Sugar: 47 g
- Sodium: 83 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 155 mg