Chocolate Pie...

This was my main contribution to the Oscar Party we hosted a while back in honor of... can you guess?... The Help.  However, unlike the story, I DID NOT use a "special" ingredient for my pies.  This recipe was inspired by and adapted from this Bon Appetit yuminess.  I added a touch extra salt to the crust and then made my favorite, maple whipped cream to top it off.  This pie is the perfect combination of sinful, salty, sweet, goodness.  Although I have to warn you it is VERY rich.  Next time I might make even smaller, bite-sized tartlets. 

See after the jump for ingredients and full recipe...

Ingredients:
For Crust:

• 10 tablespoons (1 1/4 stick)unsalted butter, cut into pieces
• 3 tablespoons water
• 1/4 cup sugar
• 1 teaspoon salt
• 1 1/4-1/3 cup all purpose flour, sifted

 For Filling:

• 2 1/4 cups whole milk
• 6 eggs, yolks only
• 2/3 cup golden brown sugar
• 1 teaspoon vanilla extract
• 6 tablespoons unsweetened cocoa powder 
• 4 teaspoons cornstarch
• 1/2 cup semisweet chocolate, minced
• 3 tablespoons unsalted butter

For Praline:

• 1/2 cup sugar
• 1/4 cup light corn syrup
• 1 tablespoon golden brown sugar
• 1 tablespoon unsalted butter, room temp
• 1 teaspoon coarse kosher salt
• 1/4 cup semisweet chocolate, minced
• 1/4 cup pecans, chopped

For Cream:

• 1 cup heavy whipping cream, chilled
• 1 tablespoon maple syrup

For Crust

1. Heat butter and water in medium glass bowl in microwave until completely melted and starting to bubble, approximately 1-1 1/2 minutes.  
2. Mix in salt and sugar to butter and water and then add flour.  Mix until completely blended.
3. Press into greased pie pan (or in this case heart pans).  Using fork, prick bottom of pie crust several time and push dough into edges of pan.  
4. Place baking beads or beans and bake at 350 degrees Fahrenheit for approximately 15 minutes or until crust is golden brown.

For Filling

1. Bring 2 cups milk to a simmer in a medium saucepan over medium-high heat.  Immediately remove from heat. 
2. In a medium bowl, whisk egg yolks, brown sugar, vanilla, and 1/4 cup milk in a medium bowl.  
3. Mix in the cocoa powder and cornstarch and whisk until smooth.  
4. Gradually whisk the hot milk mixture into the egg/sugar/ cocoa mixture.
5. Return mixture to medium saucepan and whisk constantly over medium heat until mixture thickens and eventually boils (note you stir for a while here).
6. Remove from heat and add chocolate pieces and butter.  Whisk until melted and smooth.
7. Pour into cooled pie crusts and transfer to refrigerator.  Let set for approximately 3-4 hours.

For Praline

1. Whisk sugar, corn syrup, brown sugar, butter and salt in a medium bowl.  Once combine, stir in chopped chocolate and pecan pieces.  
2. Using tablespoon, scoop out balls spread evenly apart onto parchment lined baking sheet.
3. Bake at 350 degrees Fahrenheit until mixture spreads evenly across sheet and turns a golden brown.  See picture. Approximately 15-18 minutes.
4. Once cool, break into shards to decorate pies.

For Cream

1. In a chilled metal bowl, using an electric mixer, whip cream and maple syrup until soft peaks start to form.
2. To serve, put a quenelle of cream on each pie and spear cream with a shard of praline.  Enjoy!

What is your go to pie recipe?