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Tips:
The filling
of this pie is very chocolate, semi-firm, and slightly on the gooey
side, and it's rich enough for anyone. You must serve this in small
slices, preferably with some lightly sweetened whipped cream, which
will help to cut through the richness. The pie will keep for up
to three days in the refrigerator, but the crust will not be as
good as on the first day.
Crust:
- 1-1/4 cups all-purpose
flour
- 3 Tbsp. granulated
sugar
- Pinch salt
- 6 Tbsp. cold
unsalted butter, cut into thin pats
- 4-5 Tbsp. ice
water
Filling:
- 1/2 cup (1 stick)
unsalted butter, cut into chunks
- 3 squares (3
ozs.) unsweetened chocolate, chopped
- 1/3 cup sifted
or strained unsweetened Dutch process cocoa powder
- 1-3/4 cups granulated
sugar
- 2 Tbsp. coffee
liqueur
- 1 tsp. vanilla
- Pinch salt
- 5 eggs, graded
"large", beaten to mix well
For Crust:
In workbowl of food processor fitted with steel blade, combine flour,
sugar, and salt. Process briefly to combine thoroughly. Add butter
pats; process in on-and-off "pulses" until mixture resembles coarse
crumbs. Turn into medium bowl. (If no food processor is available,
combine flour, sugar, and salt in medium bowl; mix well. With two
knives or pastry blender, cut in butter until mixture resembles
coarse crumbs.) Gradually add 3 Tbsp. water, stirring with fork.
Add only enough remaining water to allow dough to be gathered into
a ball. Handle as briefly and gently as possible. Form into flat
round and wrap tightly in wax paper or plastic wrap. Chill at least
1 hour.
On
lightly floured pastry board with lightly floured rolling pin, roll
out chilled dough into a circle about 13" in diameter. While rolling
dough, keep board and rolling pin lightly floured as necessary,
and turn dough frequently to prevent sticking. Ease dough into 9"
heatproof glass pie plate, being careful not to stretch it. Form
a high standing rim above edge of pie plate, trimming any excess
dough. Prick crust all over with fork. Chill pie shell 15 minutes
while preheating oven to 375 degrees F.
Bake
crust in preheated oven about 12 minutes. Check frequently to make
sure no part of pie shell is puffing up; if it is, gently press
puffy area with pot holder and pierce crust with fork once or twice
to expel air. Crust will color very little. Cool completely before
filling.
For
Filling:
Adjust rack to center of oven. Preheat oven to 350 degrees F. Have
ready a length of heavy-duty aluminum foil about 16" long; fold
it in half crosswise, then re-open so that the length of foil has
a crease at about the 8" mark. Set aside.
In
large heatproof bowl, combine chopped chocolate and butter. Place
over simmering water on low heat (water should not touch bottom
of bowl) and stir until almost melted. Remove from heat and hot
water and stir until smooth. Whisk in cocoa powder until well-blended
and smooth. Add sugar, liqueur, vanilla, and salt. Stir well (mixture
will be the texture of wet sand). With whisk, beat in eggs until
smooth.
For
Assembly:
Turn into cooled crust. Set filled pie carefully on rack of preheated
oven; cover with foil as though foil were a tent. Bake 20 minutes.
Remove foil and bake about 12 minutes longer, or just until the
outer inch or so of the filling appears set. Do not overbake.
Cool
at room temperature briefly, then chill at least 4 hours before
serving.
©
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