Creamy and sweet with a hint of caramel makes this pie heavenly! It’s chocolate cookie crust finishes it off with a delicious crunch! This recipe is from Martha Stewart’s Pies and Tarts cookbook.
Chocolate Caramel Silk Pie
Rich Chocolate Pie Crust
1 1/4 cup all-purpose flour
1/3 cup organic sugar
2 tablespoons Dutch processed cocoa
1/2 teaspoon sea salt
6 tablespoons cold butter, cut into small pieces
3 large eggs
1/2 teaspoon vanilla extract
In a food processor, pulse flour, sugar, salt and cocoa. Add butter and pulse just until mixture resembles coarse meal. Add yolks and vanilla, pulse until mixture just begins to hold together. Shape dough into disk. Wrap in plastic and chill until firm for 1 hour up up to 2 days.
Roll out dough onto floured surface into a 13-inch round, 18-inch thick. Fit into 9-inch pie plate. Trim dough, leaving a 1-inch overhang; tuck overhang under, flush with rim. With the tip of an inverted spoon, press all along outer edge of dough. Pierce bottom of shell all over with a fork. Chill of freeze until firm, about 30 minutes.
Preheat oven to 350 degrees. Line shell with parchment, and fill with pie weights. Bake until edges begin to look dry, 20-22 minutes. remove weights and parchment. Bake until crust is darker around the edges and bottom looks dry, 10-12 minutes more. Let cool completely on a wire rack. Crust can be wrapped and stored overnight if needed.
For the Filling
3/4 cup sugar
1/4 cup cornstarch
3/4 teaspoon sea salt
2 1/2 cups milk
4 ounces bittersweet chocolate
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon water
1 1/4 cups cold heavy cream
Cocoa for garnishing
In a bowl, whisk together 1/2 cup sugar, the cornstarch, and 3/4 teaspoon salt. In a sauce pan over medium-high heat, combine milk and chocolate, stirring occasionally, until chocolate melts completely. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into remaining milk mixture in sauce pan. Cook over medium, stirring constantly, until bubbly and thick, 4 to 5 minutes.
Whisk egg yolks in medium bowl until combined. Whisk in milk mixture in a slow, steady stream. return mixture to saucepan. Cook over medium, stirring constantly, until it just begins to bubble, 1-2 minutes. Pour through a fine sieve into a bowl and stir in vanilla. Let custard cool, whisking occasionally, about 10 minutes. Pour into crust. Press plastic wrap on surface of custard. Chill until set, 4 hours or up to 1 day.
Prepare an ice-water bath. In a saucepan over medium-high heat, combine remaining 1/4 cup sugar, the water and a pinch of salt, stirring until teh sugar dissolves. Cook, without stirring, until the mixture is amber. Carefully pour 1/2 cup cream in a slow steady stream down the side of saucepan, whisking constantly, until smooth (caramel will bubble). Place saucepan in ice-water bath, stirring occasionally, until cold, 20 minutes.
Beat remaining 3/4 cup cream until soft peaks form. Gently fold caramel into whipped cream, and whisk until stiff peaks form. Spread whipped cream over pie. Garnish with a dusting of cocoa. Serve of chill for up to 2 hours.