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  • Pie Face - 10

    From Dave Drum@1:18/200 to All on Sun Sep 4 09:50:58 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Chess Pie w/Cornbread Crumble
    Categories: Pies, Pastry, Chocolate, Dairy
    Yield: 6 servings

    MMMMM----------------------CACAO NIB CRUST---------------------------
    1 1/2 c A-P flour; more for dusting
    1 tb Sugar
    1/2 ts Kosher salt
    12 tb Unsalted butter; more for
    - greasing
    6 tb Cacao nibs
    2 tb Ice-cold water

    MMMMM----------------CORNBREAD CRUMBLE & CHOCOLAT---------------------
    3/4 c Brown sugar
    3/4 c Masa harina
    1/4 c Fine cornmeal
    3/4 ts Kosher salt; divided
    10 tb Unsalted butter; diced,
    - chilled
    1 1/4 c Sugar
    1/2 c Cornstarch
    6 tb Cocoa powder
    6 lg Eggs
    2 1/2 c Milk
    1 1/4 c Heavy cream
    5 oz Semisweet chocolate; rough
    - chopped

    MAKE THE CRUST: Combine flour, sugar, and salt in a food
    processor; add butter and pulse until pea-size crumbles
    form. Add cacao nibs and water; pulse into a smooth
    dough. Flatten into a disk; wrap in plastic wrap and
    chill 3 hours.

    Set oven @ 375+|F/190+|C.

    On a lightly floured surface, roll dough into a 12-inch
    circle; fit into a 9" pie plate. Trim edges and
    crimp; chill 30 minutes. Using a fork, prick the dough
    all over; line with parchment paper and fill with pie
    weights; bake 15 minutes. Remove paper and weights; cook
    15 minutes more.

    MAKE THE CRUMBLE: Set oven @ 300+|F/150+|C.

    Combine sugar, flour, cornmeal, and salt in a food
    processor and pulse until combined; add butter and pulse
    until pea-size crumbles form. Transfer to a parchment
    paper-lined baking sheet and bake until golden brown, 30
    minutes. Break up into coarse crumbs, then cool.

    Make the custard: In a 4 qt. saucepan, whisk sugar,
    cornstarch, cocoa powder, salt, and eggs until smooth;
    stir in milk and cream. Cook over medium until
    thickened, 10 - 12 minutes. Stir in chocolate until
    melted, then pass custard through a fine sieve. Pour
    into cooled pie crust and top with crumble. Chill before
    serving.

    By: Scott Crawford of Jolie

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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