TRIPLE CHOCOLATE PIE WITH FRUITY DIP

INSTRUCTIONS

• In a large bowl, whisk together the flour, cocoa powder, and salt. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. ‘Cut’ the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces.
• For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas.
• Make a well in the center of the flour mixture. Add the amount of ice water listed in the recipe to the well, but have more on hand. Use a tossing motion with your hands to start to mix the two together (this begins to combine them without creating too much gluten). As it begins to become hydrated, you can start to use more of a kneading motion – but don’t overdo it: this will make the dough tough. Add more water about 1 tablespoon at a time until the dough is properly hydrated: it should be uniformly combined and hold together easily, but it won’t look totally smooth. Dough that is too dry may have sort of a “dusty” appearance, or pockets of un-hydrated flour. It will not hold together and will appear crumbly. Dough that is too wet will feel sticky or tacky to the touch, and is often smoother and/or lighter in color.
• Form the dough into an even disk (or into another shape if directed by the recipe – or if you are multiplying the recipe to make multiple crusts, divide the dough appropriately). Wrap tightly in plastic wrap and refrigerate for at least 30 minutes and up to 2 days.
• To roll out the dough, lightly dust a work surface with flour, and lightly dust a rolling pin, if desired. Roll out the dough to about ¼ inch thick, rotating it as you work to help prevent it from sticking. To transfer the dough to the pan, gently roll it up, wrapping it around the pin, then unfurl it into the pie plate. Use scissors to trim away the excess dough, leaving about ½ inch excess all the way around the outside edge of the pie plate. Tuck this excess dough under, pressing gently to make it flush with the edge of the pie plate. Crimp as desired, and dock the base and sides of the dough with a fork. Chill at least 30 minutes (and up to overnight).
• Blind bake the dough. Cut a square of parchment paper slightly larger than the diameter of a pie plate, and press it into the base of the pie plate. Fill with pie weights to the top inner rim of the pie plate. Bake in a 425°F oven until the edges begin to lightly brown, 15-17 minutes. Remove the parchment paper and pie weights, and return to the oven until the lower portion of the crust appears dry and set, 5-7 minutes more. Cool completely before filling.

• Place the Jivara 40% in a medium, heatproof bowl and melt in the microwave at 30 seconds intervals, stirring between each interval.
• In a small saucepan, bring the cream to a boil over medium heat. Gradually combine the hot cream with the melted Jivara 40%. Mix using an immersion blender to perfect the emulsion.
• Pour the ganache into the base of a cooled, par-baked pie crust, and spread into an even layer. Let set for 15-20 minutes before adding the filling.

• In a medium pot, heat the milk and cream over medium low heat. When the mixture begins to simmer, turn off the heat and add the Manjari 64%. Stir until the mixture is fully combined. Turn the heat back on to medium-low, and heat, stirring constantly, until the chocolate is fully melted. Keep warm over low heat.
• In a medium bowl, whisk the sugar, cornstarch, and salt together to combine. Add the egg yolks and whisk until well combined. Pour about ¼ of the hot milk/chocolate mixture into the bowl to temper the yolk mixture, whisking constantly to combine.
• Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture becomes very thick and large bubbles break the surface, 2-3 minutes.
• Remove the pot from the heat and stir in the butter and vanilla extract. Strain the pudding into the prepared pie crust and spread into an even layer. Place a piece of plastic wrap directly over the surface and chill until set, 35-45 minutes.

• While the pie sets, make the whipped cream topping: in the bowl of an electric mixer fitted with the whip attachment whip the cream until it begins to thicken, about 1-2 minutes.
• With the mixer running on medium speed, add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla and mix to combine.

• Make the fruity drip topping and allow it to cool while the pie chills. Place the Raspberry Inspiration in a medium heatproof bowl and melt in the microwave at 30 seconds intervals, stirring between each interval.
• In a small saucepan, bring the cream to a boil over medium heat. Gradually combine the hot cream with the melted Raspberry Inspiration. Stir in the corn syrup, if using. Mix using an immersion blender to perfect the emulsion.
• Let the ganache cool slightly before using. If you make it ahead, you’ll need to gently warm the ganache (over a double-boiler is best).

• Pipe or spoon the whipped cream around the top of the chilled pie. Drizzle the glaze around the outside edge or over the top of the pie, allowing it to drip down the sides. Garnish the top of the cake with piped rosettes of remaining whipped cream and/or fresh berries, if using.