Page 243 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Line the crust with parchment, fill it with pie weights or dried beans,
and bake it for 20 minutes. Remove the pie weights and parchment

and bake the crust for 10 to 15 minutes more, or until the bottom is
golden brown and cooked through. Set it aside to cool completely,
about 1 hour.

Procedure for the ganache
Place the chocolate in a mixing bowl and set it aside. Combine the
cream, butter, and corn syrup in a saucepan over medium-high
heat and bring the mixture to a simmer. Pour the cream mixture
over the chocolate and allow everything to sit for at least 1 minute.

Whisk until the mixture is smooth. Cover the ganache with plastic
wrap and allow it to come to room temperature, but don’t allow it to
set completely—it should have a peanut butter–like spreadability by
this stage.

Assembly
1

. Spoon about ¼ cup (60 ml) of the ganache into the crust and
spread it evenly along the bottom and sides. (If the ganache isn’t
easily spreadable, gently heat it over simmering water until it just
loosens.) Chill until set, about 15 minutes.

2
. Stir 1 cup (240 ml) of the ganache into the pastry cream until the
mixture is smooth. Pour this into the ganache-lined crust and
spread it into an even layer. Chill the pie until it is set, at least 2
hours.

3
. Once the ganache filling has set, pour the cream into a bowl and
whisk until it is stiff. Smooth the cream over the chocolate filling

with the back of a spoon or an offset spatula. Using a very sharp
vegetable peeler, shave curls from the chocolate onto the top of the
pie.

A NOTE FROM THE SWEETIE PIE