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Chocolate Pistachio Pie
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Recipe created by Cheryl Slocum
O, The Oprah Magazine  |  Published on October 06, 2009
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Chocolate Pistachio Pie
Photo: Anna Williams
Okay, so the Pilgrims didn't eat chocolate. But surely they would have if they'd been offered a pie as blessedly dense and rich as this one, made with a filling of dark chocolate custard nestled in a tender, cocoa-flavored crust.

This recipe is one of our desserts to give thanks for.

Servings: Serves 8–10

Ingredients:

Chocolate Pistachio Pie
  • Chocolate Perfect Pie Dough get the recipe
  • 1 1/2 cups half-and-half
  • 3 large egg yolks
  • 3/4 cup dark brown sugar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cocoa powder
  • 1/8 tsp. salt
  • 4 ounces bittersweet chocolate , finely chopped
  • 3 Tbsp. unsalted butter
  • 1 1/2 tsp. vanilla extract
  • 3/4 cup heavy cream
  • 5 tsp. pistachio paste (available at KingArthurFlour.com)
  • 2 tsp. sugar (optional)
  • 1 Tbsp. pistachios , finely chopped
  • Chocolate shavings , for garnish (optional)
Directions:

Preheat oven to 400°. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using large holes of a box grater; work quickly to keep dough cold. Press dough into bottom, sides, and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20 minutes.

Line shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes; remove rice and paper and bake until crust is cooked through, 8 to 10 more minutes. Cool on a rack.

Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan. Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minute more; remove from heat. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell; cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days.

When serving, make a topping by beating heavy cream, pistachio paste, and sugar (if using) in a cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings (if using); add a dollop of pistachio cream to each slice.

Note: If you buy pistachio paste specifically to make this recipe (which doesn't require much), use the rest for breakfast (smeared on toast with honey) or as a snack (mixed with jelly on crackers).

From the November 2009 issue of O, The Oprah Magazine
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