PASTRIES & VARIATIONS: Any chocolate lover will be happy with this delicious dessert.

RICH CHOCOLATE PIE:

 

 

 

1 quantity of short-short sweet pastry, see recipe

filling:

    3 oz plain chocolate                                    

    4 tbsp butter

    3 tbsp golden syrup                                    

    3 eggs, beaten

    2/3 cup sugar                                                          

    1 tsp. vanilla extract

1 cup whipping cream + 2-3 tbsp. icing sugar                           

chocolate shavings

 

 

 

Preheat oven to 375 degrees F. Roll out pastry, between 2 large pieces of wax paper, to roughly 1/4-inch thickness and line a 9-inch pie plate with it. Flute the edge. Prick the sides and base of the pastry case with a fork. Line the empty pie shell with waxed paper and fill it with baking beans or rice to “bake blind” for 10 to 12 minutes. Remove from oven. Discard baking beans/rice and the wax paper. Cool on wire rack. 

 

Melt chocolates, butter and syrup in the top of a double boiler sitting over a pot of simmering water. Remove from heat and stir in the eggs, sugar and vanilla to make into filling. Pour filling into the half-baked pastry case. Reduce oven temperature to 350 degrees F. Transfer pie to oven and bake for 35 to 40 minutes until filling is set and the pie is browned. Cool completely on rack; then refrigerate for a few hours.

 

Whip cream until soft peaks and add icing sugar to taste. Whip until firm. Spread cream over the chocolate filling; then sprinkle chocolate shavings to decorate. Serve cold or at room temperature.