MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Chess Pie w/Cornbread Crumble
Categories: Pies, Pastry, Chocolate, Dairy
Yield: 6 servings
MMMMM----------------------CACAO NIB CRUST---------------------------
1 1/2 c A-P flour; more for dusting
1 tb Sugar
1/2 ts Kosher salt
12 tb Unsalted butter; more for
- greasing
6 tb Cacao nibs
2 tb Ice-cold water
MMMMM----------------CORNBREAD CRUMBLE & CHOCOLAT---------------------
3/4 c Brown sugar
3/4 c Masa harina
1/4 c Fine cornmeal
3/4 ts Kosher salt; divided
10 tb Unsalted butter; diced,
- chilled
1 1/4 c Sugar
1/2 c Cornstarch
6 tb Cocoa powder
6 lg Eggs
2 1/2 c Milk
1 1/4 c Heavy cream
5 oz Semisweet chocolate; rough
- chopped
MAKE THE CRUST: Combine flour, sugar, and salt in a food
processor; add butter and pulse until pea-size crumbles
form. Add cacao nibs and water; pulse into a smooth
dough. Flatten into a disk; wrap in plastic wrap and
chill 3 hours.
Set oven @ 375°F/190°C.
On a lightly floured surface, roll dough into a 12-inch
circle; fit into a 9" pie plate. Trim edges and
crimp; chill 30 minutes. Using a fork, prick the dough
all over; line with parchment paper and fill with pie
weights; bake 15 minutes. Remove paper and weights; cook
15 minutes more.
MAKE THE CRUMBLE: Set oven @ 300°F/150°C.
Combine sugar, flour, cornmeal, and salt in a food
processor and pulse until combined; add butter and pulse
until pea-size crumbles form. Transfer to a parchment
paper-lined baking sheet and bake until golden brown, 30
minutes. Break up into coarse crumbs, then cool.
Make the custard: In a 4 qt. saucepan, whisk sugar,
cornstarch, cocoa powder, salt, and eggs until smooth;
stir in milk and cream. Cook over medium until
thickened, 10 - 12 minutes. Stir in chocolate until
melted, then pass custard through a fine sieve. Pour
into cooled pie crust and top with crumble. Chill before
serving.
Recipe by Scott Crawford of Jolie
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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