Andoa Milk Chocolate Silk Pie with a Chocolate Crust
1/2 cup (115g) unsalted butter, melted and warm
3/4 cup (55g) Cocoa Powder
1/3 cup (65g)packed light brown sugar
1/2 tsp kosher salt
1 tsp vanilla extract
1 cup (140g) all-purpose flour
4 ea large eggs
1 cup (200g) granulated sugar
1 1/2 cups (230g) Andoa 39%, melted and cooled to room temperature, plus more for decorating
1 cup (230g) unsalted butter, room temperature
2 tsp vanilla extract
1/4 tsp kosher salt
1 cup (235ml) heavy cream
2 cups (470ml) heavy cream
2 Tbsp confectioners' sugar
2 tsp vanilla extract
- Heat the oven to 350°F. In a medium bowl, whisk together the butter and cocoa powder. Whisk in the brown sugar, salt, and vanilla. Using a wooden spoon or flexible spatula (or your hands) mix in the flour.
- Press the dough evenly over the bottom and up the sides of a 9-inch pie plate. Dock the crust with a fork.
- Bake for 20 to 25 minutes, until the crust looks dry and set. With the flat round bottom of a jar or ramekin, press the bottom of the warm crust flat and press against the sides, as well, to remove any puffiness from baking.
- In a medium heat proof bowl set over a pot of simmering water, whisk the eggs and sugar until the mixture reaches 160°F. Slowly added to the melted chocolate to create an emulsion. Allow to cool to room temperature before blending with an immersion blender to completely emulsify melted chocolate.
- Meanwhile, on medium speed, beat the butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Add the egg/chocolate mixture and continue beating on medium high until light and fluffy, about 2 to 3 minutes.
- Transfer the filling to a medium bowl and clean the stand mixer bowl. In the clean bowl of the stand mixer, fitted with the whisk attachment, and on medium to medium-high speed, whip the cream until stiff peaks form. Gently fold the whipped cream into the filling in three installments, if you add it all it once, the cool cream may curdle the filling, and transfer it to the pie crust, smoothing the top with an offset spatula.
- Cover lightly with plastic wrap and refrigerate until firm, about 4 to 6 hours, or overnight.
- Whip the cream, sugar and vanilla in the bowl of a stand mixer, fitted with the whisk attachment on medium speed until thickened. Increase the speed to medium high and whip the cream until medium to stiff peaks from.
- Decoratively spread the top of the pie with the cream. Finely chop some Andoa milk chocolate, sprinkle decoratively over the whipped cream, slice and serve.
- The pie will keep tightly wrapped in plastic wrap in the refrigerator for up to 3 days.