Lincoln Del Chocolate Pie
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | The Lincoln Del Cookbook |
| Yield / serves | 9-inch pie |
| Rating | (unrated) |
Ingredients
- 2 1/2 cups confectioner's sugar
- 2/3 cup unsweetened dark cocoa powder
- 1/3 cup shortening or butter
- 1/2 cup warm water (see note)
- 8 tablespoons (1 stick) butter, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla
- 4 large pasteurized eggs
- 1 (9-inch) prebaked pie crust (see below)
- Whipped Cream (see below) for serving
- shaved chocolate for serving
Preparation =
Prepare chocolate liquor by placing confectioner's sugar, cocoa, and shortening in a large bowl and blending on slow speed until smooth. Slowly blend in warm water. Set aside to cool.
Place 8 tablespoons butter, granulated sugar, and vanilla in bowl of stand mixer and blend on low speed until smooth. Slowly add f cup of the cooled chocolate liquor and eggs. Scrape sides of the bowl and then mix on medium speed until fluffy. Pour filling into pie shell, cover with plastic wrap, and refrigerate or freeze for 24 hours before serving. Decorate with whipped cream and shaved chocolate.
Note: Kit prefers to use strong, dark coffee in place of the hot water. The extra chocolate liquor will keep in a sealed jar in the refrigerator for up to one month.
Pie Crust
Yield: dough for 9-inch (2-crust) pie The original Del recipe used shortening rather than butter. 2 1/2 cups flour
- 1 teaspoon salt
- 1 cup shortening or butter, chilled and cut into pieces
- 3 or more tablespoons cold water (see note)
Combine flour and salt in a food processor and pulse gently, or combine in a mixer set on low speed. Add shortening or butter to the flour mixture and toss gently to coat, pulsing or mixing until the texture is the size of small peas. Gently blend in 3 tablespoons cold water, adding more water if the dough is dry. Try not to overwork the dough. As soon as the dough forms into a ball, dump onto a large sheet of waxed or parchment paper and pat into an oval shape. Cut in half and wrap each in waxed paper or plastic. Chill for at least 1 hour and up to 24 in the refrigerator before rolling out on a well-floured surface to use as directed.
To prebake: preheat oven to 350 degrees. Roll out half the dough into a 10-inch circle. Pat into a 9-inch pie pan. Line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 15 to 20 minutes. Carefully lift and remove paper with pie weights, and let crust cool.
Note: For a flakier crust, in place of the water, Kit substitutes cold vanilla vodka for sweet pies and unflavored vodka for savory pies.
Whipped Cream
Yield: 3 cups
- 1f teaspoons unflavored gelatin powder or 2 packets whipped cream stabilizer (see note)
- 1f tablespoons cold water
- 1f cups heavy cream, chilled
- 5 tablespoons confectioner's sugar
- 1f teaspoons vanilla
Chill a large mixing bowl and whisk in the refrigerator or freezer. In a small microwave-safe bowl, sprinkle gelatin over the cold water and let sit 1 minute or until the gelatin is absorbed. Microwave gelatin mixture on high for 30 seconds or until the mixture is clear. In the cold mixing bowl, use the cold whisk to beat the cream until peaks form. Gradually add confectioner's sugar, whisking constantly. Slowly pour in the cooled gelatin mixture, add vanilla, and mix until stiff peaks form.
Note: Whipped cream stabilizer, such as Dr. Oetker brand, can be found in the international section of large grocery stores or online. [[Category::Desserts]]
