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Chocolate midnight pie

Discussion in 'Cookery' started by lapinrose, Mar 14, 2012.

  1. lapinrose

    lapinrose Lead commenter

    http://www.kingarthurflour.com/recipes/chocolate-midnight-pie-recipe

    What is with me and disturbingly gorgeous chocolate recipes, I am drawn to them like a bloodhound is drawn to errr blood!! You can chnage the recipe to grams or ounces by using the above link.






























































    [​IMG]




    Are you looking for a deep, dark, dense
    chocolate pie, one whose filling is so moist it glistens, one which that
    makes its own light, crisp-crackly topping? Voilà — you've found it.
    The

    &hellip; <a class="mg-l">More &raquo;[/URL]















    <table class="deflist-table" id="recipe-summary">


    <tr id="first_to_rate_row">
    <td colspan="2">
    Be the first to rate this recipe &raquo;
    </td>
    </tr>




    <tr id="h_time_row">
    <th> Hands-on time: </th>
    <td> 20 mins. to 30 mins. </td>
    </tr>
    <tr id="b_time_row">
    <th> Baking time: </th>
    <td> 45 mins. to 45 mins. </td>
    </tr>

    <tr id="t_time_row">
    <th> Total time: </th>
    <td> Overnight, 10 hrs 5 mins. to 14 hrs 15 mins. </td>
    </tr>
    <tr>
    <th> Yield: </th>
    <td> 9" pie, 8 to 12 servings </td>
    </tr>





    <tr class="noprint">
    <th>Published:</th>
    <td id="recipe_published">01/23/2012</td>
    </tr>

    </table>














    <h3>
    Ingredients
    </h3>



    <ol>[*]

    Volume [*]

    Ounces [*]

    Grams </ol>








    <h4 id="IngredientHeading">Crust</h4>
    • <li id="IngredientLine">1 1/4 cups King Arthur Unbleached All-Purpose Flour<li id="IngredientLine">1/4 cup confectioners' sugar<li id="IngredientLine">heaping 1/4 teaspoon salt<li id="IngredientLine">6 tablespoons cold unsalted butter<li id="IngredientLine">1/4 teaspoon espresso powder, optional but good<li id="IngredientLine">3 to 5 tablespoons milk or cream (half and half, light, heavy, or whipping)

    <h4 id="IngredientHeading">Filling</h4>
    • <li id="IngredientLine">1/4 cup (4 tablespoons) unsalted butter<li id="IngredientLine">1 1/2 cups granulated sugar<li id="IngredientLine">1/4 teaspoon salt<li id="IngredientLine">4 large eggs<li id="IngredientLine">1/4 cup Dutch-process cocoa<li id="IngredientLine">2 tablespoons coffee liqueur* (e.g., Kahlua), or substitute strong brewed coffee<li id="IngredientLine">1 tablespoon cold milk or cream (half and half, light, heavy, or whipping)<li id="IngredientLine">1 teaspoon vanilla extract<li id="IngredientLine">1 teaspoon espresso powder, optional; for depth of flavor <li id="IngredientLine">2 tablespoons yellow or white cornmeal<li id="IngredientLine">2/3 cup semisweet or bittersweet chocolate chips<li id="IngredientLine">*Frangelico
      (hazelnut), Amaretto (almond), Grand Marnier (orange), or Framboise
      (raspberry) are all wonderful, in place of the coffee liqueur.












    <h3>
    Tips from our bakers
    </h3>
    • <li id="Tip">This pie is disturbingly liquid when you pull it out of
      the oven, but don't panic; an overnight rest in the refrigerator
      solidifies it and gives all the flavors a chance to mellow.



















    <h3>
    Directions
    </h3>







    1) To make the crust: Stir together the flour, sugar, and salt.


    2)
    Work the butter into the dry ingredients (using your fingers, a pastry
    blender or fork, or a mixer) until the dough is unevenly crumbly.


    3)
    Dissolve the espresso powder in 1 tablespoon of the milk. Sprinkle up
    to 5 tablespoons (or more, if necessary) of the milk into the dry
    ingredients (beginning with the tablespoon of espresso milk), continuing
    to mix until the dough is cohesive. Grab a handful; if it holds
    together willingly, and doesn't seem at all dry or crumbly, you've added
    enough liquid.

    4)
    Shape the dough into a disk. Roll its edges along a floured work
    surface (as though the disk were a wheel), in order to smooth them out.
    Pat the disk until it's about 1" thick, wrap it in plastic wrap, and
    refrigerate for at least 1 hour, or overnight.


    5)
    Preheat the oven to 350&deg;F. Remove the dough from the refrigerator.
    Allow it to warm a bit and become flexible, 15 to 30 minutes


    6)
    Flour your work surface, and roll the dough into a 12" circle. Transfer
    the dough to a regular (not deep-dish) 9" pie pan that's at least 1 &frac14;"
    deep. Trim and crimp the edges. Place the crust in the refrigerator to
    chill, while you're preparing the filling.

    7) Beat together the butter, sugar, and salt until smooth.


    8)
    Add the eggs one at a time, beating slowly but thoroughly after each
    addition; you want to combine them with the butter and sugar, but not
    beat in a lot of air.


    9) Stir in the cocoa, liqueur, milk, and vanilla.


    10)
    Use a food processor (mini, if you have one) to grind together the
    espresso powder, cornmeal, and chocolate chips. Add to the batter. Pour
    the batter into the crust.

    11)
    Bake the pie for 45 minutes, adding a crust shield after 20 minutes.
    The middle may look pretty soft; so long as the temperature has reached
    165&deg;F right in the center, the pie is done.


    12) Remove the pie from the oven, cool to room temperature, then cover and refrigerate overnight before serving.


    13) Serve each slice topped with a layer of whipped cream and a sprinkle of chocolate curls, if desired.

    Yield: 1 pie, 10 servings.


     
  2. lapinrose

    lapinrose Lead commenter

    http://www.kingarthurflour.com/recipes/chocolate-midnight-pie-recipe

    What is with me and disturbingly gorgeous chocolate recipes, I am drawn to them like a bloodhound is drawn to errr blood!! You can chnage the recipe to grams or ounces by using the above link.






























































    [​IMG]




    Are you looking for a deep, dark, dense
    chocolate pie, one whose filling is so moist it glistens, one which that
    makes its own light, crisp-crackly topping? Voil&agrave; &mdash; you've found it.
    The

    &hellip; <a class="mg-l">More &raquo;[/URL]















    <table class="deflist-table" id="recipe-summary">


    <tr id="first_to_rate_row">
    <td colspan="2">
    Be the first to rate this recipe &raquo;
    </td>
    </tr>




    <tr id="h_time_row">
    <th> Hands-on time: </th>
    <td> 20 mins. to 30 mins. </td>
    </tr>
    <tr id="b_time_row">
    <th> Baking time: </th>
    <td> 45 mins. to 45 mins. </td>
    </tr>

    <tr id="t_time_row">
    <th> Total time: </th>
    <td> Overnight, 10 hrs 5 mins. to 14 hrs 15 mins. </td>
    </tr>
    <tr>
    <th> Yield: </th>
    <td> 9" pie, 8 to 12 servings </td>
    </tr>





    <tr class="noprint">
    <th>Published:</th>
    <td id="recipe_published">01/23/2012</td>
    </tr>

    </table>














    <h3>
    Ingredients
    </h3>



    <ol>[*]

    Volume [*]

    Ounces [*]

    Grams </ol>








    <h4 id="IngredientHeading">Crust</h4>
    • <li id="IngredientLine">1 1/4 cups King Arthur Unbleached All-Purpose Flour<li id="IngredientLine">1/4 cup confectioners' sugar<li id="IngredientLine">heaping 1/4 teaspoon salt<li id="IngredientLine">6 tablespoons cold unsalted butter<li id="IngredientLine">1/4 teaspoon espresso powder, optional but good<li id="IngredientLine">3 to 5 tablespoons milk or cream (half and half, light, heavy, or whipping)

    <h4 id="IngredientHeading">Filling</h4>
    • <li id="IngredientLine">1/4 cup (4 tablespoons) unsalted butter<li id="IngredientLine">1 1/2 cups granulated sugar<li id="IngredientLine">1/4 teaspoon salt<li id="IngredientLine">4 large eggs<li id="IngredientLine">1/4 cup Dutch-process cocoa<li id="IngredientLine">2 tablespoons coffee liqueur* (e.g., Kahlua), or substitute strong brewed coffee<li id="IngredientLine">1 tablespoon cold milk or cream (half and half, light, heavy, or whipping)<li id="IngredientLine">1 teaspoon vanilla extract<li id="IngredientLine">1 teaspoon espresso powder, optional; for depth of flavor <li id="IngredientLine">2 tablespoons yellow or white cornmeal<li id="IngredientLine">2/3 cup semisweet or bittersweet chocolate chips<li id="IngredientLine">*Frangelico
      (hazelnut), Amaretto (almond), Grand Marnier (orange), or Framboise
      (raspberry) are all wonderful, in place of the coffee liqueur.












    <h3>
    Tips from our bakers
    </h3>
    • <li id="Tip">This pie is disturbingly liquid when you pull it out of
      the oven, but don't panic; an overnight rest in the refrigerator
      solidifies it and gives all the flavors a chance to mellow.



















    <h3>
    Directions
    </h3>







    1) To make the crust: Stir together the flour, sugar, and salt.


    2)
    Work the butter into the dry ingredients (using your fingers, a pastry
    blender or fork, or a mixer) until the dough is unevenly crumbly.


    3)
    Dissolve the espresso powder in 1 tablespoon of the milk. Sprinkle up
    to 5 tablespoons (or more, if necessary) of the milk into the dry
    ingredients (beginning with the tablespoon of espresso milk), continuing
    to mix until the dough is cohesive. Grab a handful; if it holds
    together willingly, and doesn't seem at all dry or crumbly, you've added
    enough liquid.

    4)
    Shape the dough into a disk. Roll its edges along a floured work
    surface (as though the disk were a wheel), in order to smooth them out.
    Pat the disk until it's about 1" thick, wrap it in plastic wrap, and
    refrigerate for at least 1 hour, or overnight.


    5)
    Preheat the oven to 350&deg;F. Remove the dough from the refrigerator.
    Allow it to warm a bit and become flexible, 15 to 30 minutes


    6)
    Flour your work surface, and roll the dough into a 12" circle. Transfer
    the dough to a regular (not deep-dish) 9" pie pan that's at least 1 &frac14;"
    deep. Trim and crimp the edges. Place the crust in the refrigerator to
    chill, while you're preparing the filling.

    7) Beat together the butter, sugar, and salt until smooth.


    8)
    Add the eggs one at a time, beating slowly but thoroughly after each
    addition; you want to combine them with the butter and sugar, but not
    beat in a lot of air.


    9) Stir in the cocoa, liqueur, milk, and vanilla.


    10)
    Use a food processor (mini, if you have one) to grind together the
    espresso powder, cornmeal, and chocolate chips. Add to the batter. Pour
    the batter into the crust.

    11)
    Bake the pie for 45 minutes, adding a crust shield after 20 minutes.
    The middle may look pretty soft; so long as the temperature has reached
    165&deg;F right in the center, the pie is done.


    12) Remove the pie from the oven, cool to room temperature, then cover and refrigerate overnight before serving.


    13) Serve each slice topped with a layer of whipped cream and a sprinkle of chocolate curls, if desired.

    Yield: 1 pie, 10 servings.


     

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