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A double dose of chocolate, in both the filling and the topping, makes this pie a chocolate-lover's dream.
1 cup (4 ounces) King Arthur Mellow Pastry Blend OR Round Table Unbleached Pastry Flour
1 cup (3 3/8 ounces) roasted hazelnut or almond flour
a pinch of salt
1/3 cup (2 ounces) Baker's Special Sugar or granulated sugar
6 tablespoons (3 ounces) butter, cold
2 tablespoons (1 ounce) water
Glaze & Filling
2 cups (10 1/2 ounces) burgundy chocolate chunks or other bittersweet chocolate (10 1/2 ounces)
1 cup (8 ounces) heavy cream
a pinch of salt
1 (8-ounce) package cream cheese
1 cup (4 1/2 ounces) Marshmallow Fluff(r) or enough melted marshmallows to make 1 cup
6 to 10 drops creamy hazelnut or cappuccino flavoring oil
Crust: In a medium-sized mixing bowl, whisk together the flours, salt, and sugar. Cut in the cold butter. Add the water and toss together to make a crumbly mixture. Press the dough into a 9-inch pie pan and bake it for 15 minutes in a preheated 375°F oven. Remove it from the oven and set it aside to cool.
Filling: Over low heat or in a microwave, heat together the cream and chocolate just until the chocolate melts. Set aside 1/2 cup for the glaze, and refrigerate the remainder for 1 hour, or until it's cool. Beat the cream cheese with the salt, marshmallow and 4 to 7 drops (to taste) of the flavoring oil, beating until smooth. Add the cooled chocolate cream mixture, and beat until fluffy. Pour the filling into the crust. Add 2 to 3 drops flavoring oil to the reserved glaze, then smooth it over the top of the pie. Refrigerate the pie for several hours before serving. Yield: 1 pie, 8 to 10 servings.