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    Tuesday, September 01, 2015

    Chocolate Pie recipe


    For 2 tartelettes (4 x 1.25 inch)

    For tart crust:
    4 oz graham cracker (112g)
    1/2 cup + 2 tablespoons unsalted butter (110g), melted

    For filling:
    6.7 oz dark chocolate (190g) (for Hershey’s baking chips, it’s 1 cup and 1 tablespoon plus 1 teaspoon.)
    1 tablespoon granulated sugar (13g)
    2/3 cup whipping cream (160ml)
    3 tablespoons unsalted butter (36g)


    First, put digestive crackers or graham crackers in a zip bag and finely crush with a rolling pin. You can also use a food processer. And transfer the cookie crumbs into a bowl and pour in the melted unsalted butter. And mix until homogenous. Place a sheet of parchment paper inside of a pan. And add the mixture in the pan and press down firmly to make a tart crust. Then store in the fridge.

    Add dark chocolate in a heat-proof bowl. And pour whipping cream in a thick-bottomed sauce pan and add in unsalted butter and granulated sugar. And over medium heat, melt the butter and bring the mixture into a boil. When big bubbles start to appear, remove the pan from the heat and immediately pour the cream mixture into the chocolate chips. Then cover the bowl with a plate. Let stand for 5 minutes. The chocolate will melt during the time. And stir the mixture until silky and homogeneous.

    Fill the chocolate mixture into the now-chilled tart crust. And let cool in the refrigerator until set. Out of refrigerator, run the back of a knife around the tart to loosen from rim of pan. And remove the tart from the pan. Keep in fridge before serving.

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    Item Reviewed: Chocolate Pie recipe Rating: 5 Reviewed By: Mrs. Chef
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