American Pie Council

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

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

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.

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.