Ingredients
- 2 cups half-and-half
- 1 teaspoon coffee grounds, finely ground
- 1 star anise
- 2 cups heavy cream, plus 1 cup
- 1 cup sugar, plus 1 teaspoon for cream
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 4 egg yolks
- 1/4 cups Scharffen Berger cocoa powder, plus some for sprinkling
- 2 ounces Scharffen Berger bittersweet chocolate (70 percent), chopped
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1-ounce Grand Marnier
- 1-ounce Scharffen Berger semisweet chocolate (62 percent) finely chopped
- 1 (9-inch) blind baked pie shell (made with all butter is best), recipe follows
Directions
Put the half-and-half in a saucepan with the coffee and star anise. Heat to scalding, remove from heat and allow to stand for 10 minutes to infuse the flavors. Strain mixture into clean saucepan. Add 2 cups heavy cream and set aside.
In a separate bowl mix 1 cup sugar, flour, cornstarch, and salt. Add egg yolks and combine with sugar mixture (a fork does a good job) until well blended (the sugar mixture is completely yellow). Loosely mix in Scharffen Berger cocoa powder. Add mixture to infused half-and-half mixture and heat slowly stirring continuously. When mixture is hot and just starting to thicken add Scharffen Berger bittersweet chocolate. Continue heating until thick. Mix in vanilla, butter, and Grand Marnier. Pour directly into prepared pie shell (strain to remove lumps if desired). Cover with plastic wrap and put in refrigerator overnight.
Mix 1 cup heavy cream with 1 teaspoon of sugar and whip. Whip in semisweet chocolate. Cover pie with whipped cream. Lightly sprinkle the top with cocoa powder. Eat it quick or it won't last. If you are generous you can share. I get 4 pieces out of it but you could get more.
Pate Brisee (Pie Dough):
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into 2 equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Yield: 2 pie crusts
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Photo: Kalidasa's Kicked Up Chocolate Cream Pie Recipe
















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By lwyrick_11346808
cincinnati, OH
on December 22, 2009
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The best chocolate anything I've ever eaten - fantastic depth of flavor with subtle notes from all the savory ingredients. Note that in the recipe "coffee grounds" should read "ground coffee." Good chocolate is a must (I used Trader Joe's "Belgian" brand and also agree that the infusion at the beginning should be strained - I used a plain, clean dishtowel. I had all the ingredients on hand except the Grand Marnier - I substituted 1/2 tsp orange flavoring plus 1/2 tsp brandy. . It's a multi-recipe and you need to be comfortable with basic techniques, but you won't regret the effort because there are no wrong steps here - even the advice to use a plain crust, rather than graham cracker or nut crust - is spot on. Have I made my point? Go ahead and MAKE THIS PIE! Your family and guests will never forget it.
By deanwebb_9057170
Amarillo, TX
on November 27, 2007
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I have made this pie many times and I think it gets better everytime I make it, but make sure to use good chocolate it makes a big difference.
By shopgirlnmemphi...
Cordova, TN
on January 19, 2007
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I have been making this pie for a little or a year now. And it's a hit every time I make it. I have a variation, like no star anise. I do not favor that flavor. I use almond extract, or orange extract. Tastes great. It recommends that you use a strainer if you do not want lumps. I use it every time and I have not had any problems with lumpyness. The egg/surgar mixture is a bit strange at first but once you get used to it it's no BIG DEAL! Should not let that stop you from making this pie! It's the best chocolate cream pie I have ever had!!
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