Page 454 - Pie Squared

1 tablespoon espresso powder

¼ teaspoon kosher salt

3 ounces (85 g) bittersweet or semisweet chocolate, chopped (about ½ cup)

1 tablespoon unsalted butter

2½ cups (600 ml) chilled heavy cream

3 tablespoons powdered sugar
¼ teaspoon vanilla extract

Chocolate-covered espresso beans to garnish, optional

For the crust: Heat the oven to 350°F; if you have one, place a

baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here). Using a stand mixer, hand mixer, or strong
wooden spoon, beat the butter and sugar until lightened and fluffy.
Add the egg yolk and beat until fully incorporated. Add the flour and

salt and stir until a crumbly dough is formed. Dump the dough into
the slab pie pan and, taking walnut-sized pieces, press the dough up
the sides and well into the corners before worrying about the bottom.
Use a metal cup measure or a flat-bottomed glass to press the

remaining crust as uniform as possible with about a ¼-inch
thickness. Chill the crust for at least 20 minutes.
Bake the crust (on top of the steel, stone, or baking sheet if using)
for 15 to 20 minutes, until pale golden brown on the edges. Cool the

crust before filling.
For the filling: Warm the milk in a small saucepan or the
microwave until it is steaming but not boiling. Remove from the heat
and add the crushed coffee beans. Set the saucepan aside and let

the flavors marry while the milk cools, about 30 minutes. Strain the
milk through a fine strainer and discard the beans.
Whisk the cornstarch, granulated sugar, cocoa, espresso powder,
and salt in a heavy medium saucepan. Gradually whisk in the coffee-

flavored milk. Place the pan over medium-high heat. Whisking all the
time, bring to a quietly bubbling boil and cook for 3 minutes or so,
until thick like pudding. Remove from the heat and whisk in the
chopped chocolate and butter until they are melted and the filling is