Kalidasa's Kicked Up Chocolate Cream Pie

Kalidasa's Kicked Up Chocolate Cream Pie
Adapted from foodnetwork.com
Kalidasa's Kicked Up Chocolate Cream Pie

PREP TIME

15

minutes

TOTAL TIME

32

minutes

SERVINGS

--

in pie

PREP TIME

15

minutes

TOTAL TIME

32

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    2 cups half-and-half

  • 1

    1 teaspoon coffee grounds, finely ground

  • 1

    1 star anise

  • 2 1

    cups heavy cream, plus 1 cup

  • 1 1

    cup sugar, plus 1 teaspoon for cream

  • 1/4

    1/4 cup all-purpose flour

  • 3

    3 tablespoons cornstarch

  • 1/8

    1/8 teaspoon salt

  • 4

    4 egg yolks

  • 1/4

    1/4 cups Scharffen Berger cocoa powder, plus some for sprinkling

  • 2

    2 ounces Scharffen Berger bittersweet chocolate (70 percent), chopped

  • 1

    1 teaspoon vanilla extract

  • 1

    1 tablespoon unsalted butter

  • 1-ounce

    1-ounce Grand Marnier

  • 1-ounce

    1-ounce Scharffen Berger semisweet chocolate (62 percent) finely chopped

  • 1

    1 (9-inch) blind baked pie shell (made with all butter is best), recipe follows

  • Pate Brisee (Pie Dough):

  • 2 1/2

    1/2 cups all-purpose flour

  • 1

    1 teaspoon salt

  • 1

    1 teaspoon sugar

  • 1

    1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

  • 1/4 to 1/2

    1/2 cup ice water

  • 8 to 10

    of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

  • 2 to 1 to 1

    balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

  • 2

    2 pie crusts

Directions

* 2 cups half-and-half * 1 teaspoon coffee grounds, finely ground * 1 star anise * 2 cups heavy cream, plus 1 cup * 1 cup sugar, plus 1 teaspoon for cream * 1/4 cup all-purpose flour * 3 tablespoons cornstarch * 1/8 teaspoon salt * 4 egg yolks * 1/4 cups Scharffen Berger cocoa powder, plus some for sprinkling * 2 ounces Scharffen Berger bittersweet chocolate (70 percent), chopped * 1 teaspoon vanilla extract * 1 tablespoon unsalted butter * 1-ounce Grand Marnier * 1-ounce Scharffen Berger semisweet chocolate (62 percent) finely chopped * 1 (9-inch) blind baked pie shell (made with all butter is best), recipe follows

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