At first glance, it didn’t seem doable to put a whole bottle of red wine in a pie — but this recipe sure proved wrong. It pairs red wine and chocolate together beautifully to create a luscious chocolate cream pie with a grown-up twist that’s perfect for any dinner party.
Ingredients:
Crust:
2 cups chocolate wafer cookie crumbs (from one 9-ounce box)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch of fine salt
Filling:
1/2 cup cornstarch
1 1/4 cups plus 3 tablespoons sugar
One 750-milliliter bottle dry red wine
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Three 4-ounce bars bittersweet chocolate, chopped
2 tablespoons unsalted butter
Pinch of fine salt
2 cups cold heavy cream
Chocolate curls or sprinkles, for topping, optional
Directions:
For the crust: Position a rack in the center of the oven and preheat to 325 degrees F.
Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Let cool completely on a wire rack.
For the filling: Combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to prevent lumps from forming. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes. Remove from the heat and stir in the chocolate, butter and salt until smooth. Pour the filling into the cooled crust and refrigerate until chilled and set, about 4 hours and up to overnight.
Right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream. Scatter the chocolate curls or sprinkles over the top, if using.
As posted on THEKITCHN.COM by Molly Allen.