Chocolate Cream Pie with Cinnamon & Ancho Chile

Chocolate Cream Pie with Cinnamon & Ancho Chile

From the Scharffen Berger Chocolate Cream Pie with Cinnamon and Ancho Chile recipe, by Alice Medrich, that was handed out to BlogHer Food ’11 conference attendees

Prep time: 15 min | Cook time: 3 hrs (including cooling) | Total time: 3 hrs 15 min

Yield: 8 servings

INGREDIENTS:

For the crust:

• 1/3 cup pecan pieces
• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ancho chile
• 4 tablespoons melted butter
• 2 ounces (2/3 of a 3-ounce bar) milk chocolate, finely chopped (reserve the rest of the bar in one piece, for garnish)

For the filling:

• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• Scant 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 6 ounces semisweet chocolate, finely chopped

For the topping:

• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar
• Cinnamon stick (for grating) or pinches of ground cinnamon
• Pinches of ground ancho chile
• Remaining 1/3 of a bar of milk chocolate

DIRECTIONS:

Make the crust:

1. Preheat the oven to 350°F with a rack in the lower third.
2. Finely chop the pecans in a food processor. Mix the pecans with the graham cracker crumbs, sugar, salt, cinnamon, ancho chile and butter. Press the mixture evenly and firmly over the bottom and sides (but not the rim) of a 9-inch pie plate. Bake until the crust begins to set and colors slightly, 12-14 minutes. If the crust puffs up while baking, press it gently back into place with the bottom of a spoon.
3. Remove the crust from the oven and sprinkle the chopped chocolate over the bottom. Let the chocolate soften for 1 to 2 minutes. Use the back of a spoon to spread chocolate over the bottom and sides of the crust.
4. Cool and then refrigerate the crust to harden the chocolate, about 20 minutes.

Make the filling:

1. In a heavy medium saucepan, whisk sugar, cocoa, cornstarch and salt to blend. Add about 1/4 cup of the milk and mix to form a smooth paste. Mix in the remaining milk and the cream. Using a heatproof spatula or wooden spoon, stir the mixture constantly over medium heat, scraping the bottom, sides and corners of the pan until pudding thickens and begins to bubble at the edges of the pot, about 5 minutes.
2. Continue to cook and stir for 30 seconds. Add the chocolate and stir briskly until the chocolate is melted and the pudding is smooth, about 30 seconds longer.
3. Remove the pan from the heat and immediately scrape the hot pudding into the chocolate-coated crust.
4. Let the pudding cool for 1 hour, undisturbed. Refrigerate the pie to set the pudding, or until serving.

Make the topping and finish the pie:

1. Whip the cream, sugar and vanilla until nearly stiff.
2. Spoon dollops of whipped cream around the edge of the pie (or, as I did, pipe whipped cream all over the top). Grate a little of the cinnamon stick (or sprinkle pinches of ground cinnamon) over the cream followed by pinches of ancho chile. Grate or shave a little of the remaining milk chocolate on top.