Page 241 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) tart pan
with the dough. Dock and freeze it for 20 minutes.

2
. Line the crust with parchment, fill it with pie weights or dried beans,
and bake it for 15 minutes. Remove the pie weights and parchment
and bake the crust for 15 minutes more, or until the bottom is

golden brown and baked through.

Procedure for the filling
1
. Whisk together the cocoa powder, maple syrup, chocolate stout,
cornstarch, egg yolks, salt, and vanilla in the bowl of a stand mixer
fitted with the whisk attachment.

2
. In a large saucepan, bring the cream to a simmer.

3
. With the mixer running on low, carefully pour the hot cream into the
cocoa mixture. Whisk until completely combined.

4
. Transfer the liquid back into the saucepan and cook it over medium
heat, whisking, until it thickens to a pudding.

5
. Immediately pour the pudding into the prepared crust. Cover the
pie with a sheet of plastic wrap, making sure the plastic is laid

directly on the surface of the pudding to prevent a skin from
forming. Refrigerate the pie until it’s set, at least 2 hours.

Assembly
1
. Clean the mixer bowl and whisk attachment and whisk the cream
and confectioners’ sugar until you achieve stiff peaks.

2
. Fill a pastry bag fitted with a large open tip with the whipped cream
and decorate the top of the pie. Using a very sharp vegetable

peeler, shave curls from the chocolate and sprinkle them over all.