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


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

- Heat butter and water in medium glass bowl in microwave until completely melted and starting to bubble, approximately 1-1 1/2 minutes.
- Mix in salt and sugar to butter and water and then add flour. Mix until completely blended.
- 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.
- Place baking beads or beans and bake at 350 degrees Fahrenheit for approximately 15 minutes or until crust is golden brown.
- Bring 2 cups milk to a simmer in a medium saucepan over medium-high heat. Immediately remove from heat.
- In a medium bowl, whisk egg yolks, brown sugar, vanilla, and 1/4 cup milk in a medium bowl.
- Mix in the cocoa powder and cornstarch and whisk until smooth.
- Gradually whisk the hot milk mixture into the egg/sugar/ cocoa mixture.
- Return mixture to medium saucepan and whisk constantly over medium heat until mixture thickens and eventually boils (note you stir for a while here).
- Remove from heat and add chocolate pieces and butter. Whisk until melted and smooth.
- Pour into cooled pie crusts and transfer to refrigerator. Let set for approximately 3-4 hours.
- Whisk sugar, corn syrup, brown sugar, butter and salt in a medium bowl. Once combine, stir in chopped chocolate and pecan pieces.
- Using tablespoon, scoop out balls spread evenly apart onto parchment lined baking sheet.
- Bake at 350 degrees Fahrenheit until mixture spreads evenly across sheet and turns a golden brown. See picture. Approximately 15-18 minutes.
- Once cool, break into shards to decorate pies.
- In a chilled metal bowl, using an electric mixer, whip cream and maple syrup until soft peaks start to form.
- To serve, put a quenelle of cream on each pie and spear cream with a shard of praline. Enjoy!


Hmmm... I am hungry now. Can I have chocolate for breakfast?
ReplyDeleteOh - this looks SO good!
ReplyDeleteOmg... this looks absolutely heavenly. The maple cream and salted crust totally got me.
ReplyDeleteDelicious!
ReplyDelete