Chocolate Pie with Latticed Cookie Crust

From Petit Chef

Makes 1 9-inch pie

Cost:


Crust:


2 C flour

3/4 C sugar

1 tsp baking powder

10 Tbsp butter

1 egg

1 egg yolk

1 lemon, zested (I used a very small lemon and not even the whole one as I was worried about being overpowered with lemonliness)

1 tsp pure vanilla extract


Chocolate Filling:


4-5 oz dark chocolate

1/2 C sugar

1 egg

2 oz or 1/4 C cream

1 tsp pure vanilla extract


For Crust:


In food processor, pulse flour, sugar and butter until butter in chunks. In separate bowl, mix egg, yolk, vanilla, and lemon zest. Add this to the food processor and process. It will be a little chunky and not quite come together. 


Pour it out on counter (or in a Ziploc bag) and knead it once or twice till it comes together. Put it in the fridge while you make the filling. 


Melt chocolate in microwave in 20 second intervals. Let cool somewhat. In the meantime beat egg and sugar unti light lemon-colored (this will take a minute or two. Add cream and vanilla and beat just until incorporated. Then add chocolate and beat. 


Roll out about half of dough. Put this in your pan. Add the filling. 

Roll out the other half as if to make a normal pie crust and then cut it in strips. Lattice the strips. I'm a little stupid at this, so I'll leave you to internet tutorials. However, I noticed that Petit Chef just laid her top layer over her bottom layer (as opposed to weaving and it came out looking great). Fold down the edges and pinch them to neaten them. 


Bake at 325 for 30 minutes or until an instant read thermometer reads about 165-170. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com



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