Chocolate pie

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judydier - Sikana
judydier
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- a pie crust

- 200g (7oz) chocolate (chopped in pieces)

- 20cl (1 cup) heavy cream

- 100g (1/2 cup) butter

a pie crust

First, prepare or buy a pie crust.

Then place the crust into 4 small pie molds or one large pie mold and bake it for 10 to 15 minutes at 180°C (350˚F). Baking a pie crust with nothing in it is called blind baking.

In order for the pie crust to keep its shape while blind baking, you'll need to cover it with wax paper and fill it with pie weights, dry vegetables or rice.

10 TO 15 MINUTES AT 180°C (350˚F)

The only problem with this technique is that it keeps the bottom of the crust from cooking, so you'll need to remove the wax paper and weights in the middle of the baking when the edges of the crust start to turn brown.

Next, prepare the ganache.

20CL (1 CUP) HEAVY CREAM

Heat the cream on the stove.

200G (7OZ) CHOCOLATE (CHOPPED)

When the cream starts to boil, add in the chocolate.

Stir the mixture gently until it becomes smooth and homogeneous.

100G (1/2 CUP) BUTTER

Add the butter in pieces, and continue to stirring.

Then pour the chocolate mixture into the pie crusts.

Let the pies cool for at least an hour. Don't put them in the fridge though-- if you do, the surface of the pies won't be near as smooth and bright.

Once they are cool though, you can store them in the fridge for several days.

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