Dark Chocolate Pie with Cocoa Nib and Bacon Praline

You can never have too many side dish recipes, so give Dark Chocolate Pie with Cocoa Nib and Bacon Praline a try. This recipe makes 8 servings with 423 calories, 8g of protein, and 29g of fat each. For 89 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of cornstarch, salt, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. 552 people have tried and liked this recipe. It is brought to you by The Endless Meal. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 42%. Similar recipes are Dark Chocolate Pie with Cocoa Nib Praline, Dark Chocolate Cocoa Nib Caramels, and Cocoa Nib Hot Chocolate.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the flour, salt and sugar in the bowl of a food processor. Pulse a few times to blend. Add butter and bacon fat and pulse the food processor until the mixture looks like wet sand. Remove and place in a large bowl.Add 4 tablespoons of water and, using only the tips of your fingers, gently mix the dough. Add more water, 1 tablespoon at a time, until the dough comes together.Form into a ball, cover with plastic wrap and place in the fridge for 20 minutes.Place a piece of parchment paper, large enough to fit over your pie pan, on a work surface. Remove the pie dough from the fridge, unwrap and place on the parchment paper. Using the palm of your hand press the ball until it starts to flatten. Sprinkle lightly with flour and, using a rolling pin, roll into a circle 4 inches larger than your pie pan.Use the parchment paper to help place the pie dough in the pie pan, parchment side up. Remove the parchment and pinch the edges of the pie crust together to form a rough border.Cover with plastic wrap and refrigerate for a further 30 minutes, or overnight.Preheat the oven to 425 degrees. Line the pie with parchment paper and add pie weights or dry beans. Bake the pie for 15 minutes. Reduce oven temp to 375. Carefully remove the pie weights or beans (and parchment) and bake for a few more minutes, or until the bottom is golden brown.Line a rimmed baking sheet with parchment paper. Mix together all ingredients in a small bowl. Drop the mixture by tablespoonfuls onto the prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 10 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer, or between layers of parchment paper, at room temperature.)Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining ¼ cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Immediately pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)

 

Step by step:

1. Put the flour, salt and sugar in the bowl of a food processor. Pulse a few times to blend.

2. Add butter and bacon fat and pulse the food processor until the mixture looks like wet sand.

3. Remove and place in a large bowl.

4. Add 4 tablespoons of water and, using only the tips of your fingers, gently mix the dough.

5. Add more water, 1 tablespoon at a time, until the dough comes together.Form into a ball, cover with plastic wrap and place in the fridge for 20 minutes.

6. Place a piece of parchment paper, large enough to fit over your pie pan, on a work surface.

7. Remove the pie dough from the fridge, unwrap and place on the parchment paper. Using the palm of your hand press the ball until it starts to flatten. Sprinkle lightly with flour and, using a rolling pin, roll into a circle 4 inches larger than your pie pan.Use the parchment paper to help place the pie dough in the pie pan, parchment side up.

8. Remove the parchment and pinch the edges of the pie crust together to form a rough border.Cover with plastic wrap and refrigerate for a further 30 minutes, or overnight.Preheat the oven to 425 degrees. Line the pie with parchment paper and add pie weights or dry beans.

9. Bake the pie for 15 minutes. Reduce oven temp to 37

10. Carefully remove the pie weights or beans (and parchment) and bake for a few more minutes, or until the bottom is golden brown.Line a rimmed baking sheet with parchment paper.

11. Mix together all ingredients in a small bowl. Drop the mixture by tablespoonfuls onto the prepared sheet, spacing 1 inch apart.

12. Bake until mixture spreads and is deep golden brown, about 10 minutes (mixture will flow together into 1 piece on baking sheet).

13. Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer, or between layers of parchment paper, at room temperature.)Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat.

14. Whisk egg yolks, brown sugar, vanilla, and remaining ¼ cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan.

15. Whisk constantly over medium heat until mixture thickens and boils.

16. Remove from heat.

17. Add chocolate and butter; whisk until melted and smooth. Immediately pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)

Nutrition Information:

covered percent of daily need