It’s the perfect time of year to show some love. Under the circumstances of 2020 it’s the small, thoughtful gestures that go the longest way, and that’s why I developed this recipe perfect for sharing. Frozen pie shells typically come in packages of 2 so instead of asking you all to put the second pie shell back into the freezer, I vote we make 2 pies and share the second. The flaky pastry topped with the creamiest chocolate filling (reminiscent of chocolate ice cream) is accented by a rich, espresso whipped cream giving it a mocha vibe that everyone will love.
Makes 2 x 9-inch pies
ingredients
| 2 | 9" frozen pie shells |
| 300 g | milk chocolate, roughly chopped |
| 50 g | dark chocolate, roughly chopped |
| 1/8 tsp | sea salt |
| 1 tsp | vanilla |
| 4 | egg yolks, large |
| 6 Tbsp | sugar |
| 2 1/4 C | 30% cream, divided |
| 1/2 C | milk |
Espresso Whipped Cream
| 1/2 C | 30% cream |
| 2 Tbsp | powdered sugar |
| 2 tsp | instant espresso powder |
| 1 tsp | vanilla |
Directions
BAKE pie shells according to package directions and cool to room temperature.
ADD chopped chocolate, sea salt, and vanilla to a mixing bowl and set a fine mesh sieve over top.
ADD egg yolks and sugar to a second mixing bowl and WHISK until pale yellow and fluffy-smooth.
HEAT 1 ¼ cups of the cream and all the milk in a small saucepan over medium-low heat until bubbling around the perimeter. Once bubbling, turn off heat. ADD 1 ladleful of the hot cream to the egg yolks in a slow, steady stream while whisking vigorously. ADD another ladleful and repeat the process until all cream is incorporated and pour back into the small saucepan off heat.
HEAT saucepan over low and cook custard while stirring constantly with a wooden spoon, being sure to touch all corners of the saucepan. Keep cooking and stirring on low heat until thickened. Custard is cooked when it coats the back of your wooden spoon, and a line drawn through with your fingers stays intact – this is called cuit a la nappe.
POUR custard onto chocolate through a fine mesh sieve and stir to strain. Let sit a moment to melt the chocolate, then WHISK until smooth. COVER with plastic wrap touching the surface of the chocolate custard. COOL to room temperature.
Once custard is at room temperature, WHIP the remaining heavy cream to stiff peaks and FOLD into the custard in several additions until incorporated. POUR into baked pie shell, smooth it out, and refrigerate at least 4 hours or overnight.
When you’re ready to serve the pie, add all espresso whipped cream ingredients to a mixing bowl and whisk by hand or with an electric mixer until stiff peaks. Spread over the pie and enjoy. Keep any remaining refrigerated.
*NOTE: This recipe can also be used to make smaller or mini pies, depending on the occasion. Half of the filling recipe is enough for 16 mini frozen tart shells, less if the shells are bigger.
