Page 242 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Chocolate Cream Pie

MAKES 1
(9- /23- )

. I did not know it until I made it, combining extra pastry cream
with some ganache. One taste and I knew this glorious succulence
deserved a buttery and flaky vessel to contain it. And I made it so,
but first I lined the bottom of my crust with a dark coating of pure

ganache, a kind of fitted sheet atop the crunchy mattress that was
my quick puff. And then I ladled in the filling. Feeling unstoppable, I
layered on lush whipped cream, a top sheet of fluffy glory. I shaved a
bit of chocolate over the whole yummy mess. The first slice was
mine, and I never looked back.

FOR THE CRUST
Quick Puff Pastry (page 22) ⅛ batch

FOR THE GANACHE
bittersweet chocolate, finely 8 ounces 225 g
chopped

heavy cream ¾ cup 177 ml
unsalted butter 2 tablespoons 28 g

corn syrup 1 tablespoon 15 ml
salt pinch

FOR THE ASSEMBLY
Pastry Cream (page 35) ½ batch

heavy cream 1 cup 240 ml
high-quality bittersweet or
semisweet chocolate, 1 bar or large piece
at room temperature, for
making curls

Procedure for the crust

1
. Preheat the oven to 350°F (175°C). Roll out the dough and use it to
line a 9-inch (23-cm) pie plate. Dock and freeze it for 20 minutes.