Deep-End Dark Chocolate Pie
Kevin Arwood Ft. Myer, Virginia Professional Entry, Chocolate Deep-End Dark Chocolate Pie Yield: One 9 inch deep dish pie Ingredients Crust: A/P Flour 1 3/4 cup Butter, salted 1/2cup Margarine 1/2 cup Brown Sugar 1/3 cup Granulated Sugar 1/3 cup Filling: Whole Milk 16 oz. Granulated Sugar #1 1/3 cup Cornstarch 1/3 cup Granulated Sugar #2 1/3 cup Water, cold 2 oz. Egg, large 1 each Butter, salted 2 tablespoons Vanilla extract 1 teaspoon Blind baked shell 1 each Ganache Filling: Sweetened Condensed Milk 6oz. 70% Bittersweet Chocolate, chopped 4oz. Method: Place chopped chocolate in a bowl. Heat sweetened condensed milk just to below boiling. Pour sweetened condensed milk over chocolate and stir until smooth. Pour into bottom of blind baked, spread evenly, cool. Combine milk and sugar #1, heat to just below boiling. Combine cornstarch, sugar #2, cocoa, and cold water, stir until smooth. Add cornstarch mixture to hot mixture, cook, stirring until thick. Temper eggs with hot mixture, pour back into hot mixture and while stirring constantly cook 3 to 4 minutes longer. Remove from heat and stir in butter and vanilla; cool slightly. Pour pudding mixture into pie shell and cool completely. Top with whipped cream if desired.
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