Monday, January 18, 2010

Triple Chocolate Angel Pie

I wish this picture did this pie justice.  It was the most amazing pie I have had.  It is rich, smooth, delicious and totally worth the calories.  This is one of Paula Deens recipes which I changed a little bit so I hope you make this pie and love it.  Let me know what you think.

1 Oreo pie crust
3/4 c. sugar
1/2 t. salt
16 (1 oz) squares semi-sweet chocolate
4 (1 oz) squares unsweetened chocolate
1 1/2 c. whole milk, room temperature
1/3 c. cornstarch
3 egg yolks
1 1/2 t. vanilla, divided
2 c. heavy whipping cream, divided
1 c. powdered sugar
1/3 c. unsweetened cocoa powder

* In the top of double boiler (or medium glass bowl on top of saucepan) combine sugar, salt, and chocolate.  Melt completely, stirring frequently. 

* In small bowl, combine milk and cornstarch, whisking to combine.  Pour into chocolate mixture, mixing well.  Cook over medium-high heat, stirring frequently, until mixture begins to thicken, about 7-8 minutes.

* In another small bowl, whisk egg yolks.  Pour 1 cup of chocolate mixture, 1/4 c. at a time, into egg yolks, whisking constantly and well between each 1/4 c.  Then pour egg yolk/chocolate mixture back into remaining chocolate.  Cook for about 5 minutes more, stirring constantly, until mixture thickens.  Stir in in 1/2 t. vanilla.
Pour into crust and refrigerate atleast 5 hours.

* In large bowl, beat 1 3/4 c. whipping cream, 1 t. vanilla and powdered sugar until stiff peaks form.  Sift cocoa powder over top of whipped cream mixture.  Fold in, combining thoroughly.  Add remaining 1/2 c. cream, 1 T. at a time, folding to combine.  Spread over pie right before serving and garnish with cocoa powder and chocolate curls if desired.
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