Chocolate Fudge Pie Cafe Normandie
From Cafe Normandie. Chef Georges Johnson always puts together a special Bastille Day menu that pulls out all the stops but even then his most requested dessert (and requested recipe - Gourmet Magazine is among those to ask his secret) is his famous fudge pie.
Chocoholics of the world - this one's for you!
For the Shell:
- 1 cup all purpose flour
- 1 stick (1/2 cup) unsalted butter, cut into bits
- 1/4 tsp salt
- Ice water
For the Filling:
- 3 oz unsweetened chocolate, cut into pieces
- 3/4 stick (6 Tbsp) unsalted butter at room temperature
- 4 large eggs
- 2 cups sugar
- 1/2 tsp vanilla
To prepare the shell: In a large bowl blend the
flour, the butter and the salt until the mixture resembles coarse meal. While
tossing the mixture with a fork add 2-3 Tbsp ice water, or enough to form a soft
but not sticky dough, and form the dough into a ball. Knead lightly with the
heel of the hand for a few seconds to distribute the butter evenly and reform it
into a ball. Dust the ball with flour and chill it, wrapped in wax paper, for 1
hour. Roll the dough out 1/8 inch thick on a lightly floured surface, fit it
into a 9 inch glass pie plate (1 1/4 in deep) and crimp the edge. Chill for 15
minutes.
To make the filling: In the top of a double boiler set over simmering water,
melt together the chocolate and the butter, stirring till smooth. Let mixture
cool until just warm to the touch. In a bowl, using an electric mixer, beat eggs
until yellow, then, while beating, slowly add the sugar. Continue to beat for 10
minutes or until a ribbon forms when the beaters are lifted. Beat in the
vanilla. Then, with a rubber spatula, stir the chocolate mixture into the egg
mixture.
Pour the filling into the prepared shell and bake the pie in the middle of a
preheated 350 degree oven for 50 minutes. Let cool. Chill the pie for at least 1
hour or overnight.
You do not need a giant wedge of this to satisfy your chocolate tooth
(but resisting is going to be tough). Serve it with a nice big dollop of fresh
whipped cream (yes, the real stuff, preferably unsweetened. Cool Whip is cause
for banishment from the ranks of true chocoholics!). Enjoy, enjoy, enjoy.
by Vivian Bryan