Chocolate Brandy Pie
Pie shell:
1-1/4 cups all-purpose flour
1 tbsp sugar
½ tsp salt
6 tbsp butter
1 egg
1 to 2 tbsp water
Filling:
¼ cup all-purpose flour
½ tsp baking soda
pinch salt
¾ cup strong coffee
¼ cup brandy
½ cup butter
2 ounces unsweetened chocolate
1 cup blanched almond paste (Blue Diamond)
1 cup sugar
1 egg, beaten
½ tsp vanilla extract
½ tsp almond extract
Garnish:
Whipped cream
Chocolate shavings
To prepare pie shell in food processor, combine flour, sugar and salt. Add butter and mix with on-off bursts until mixture resembles coarse cornmeal. To prepare by hand: combine flour, sugar and salt. With fingertips or pastry cutter, work butter into flour mixture until mixture resembles coarse cornmeal. DO NOT OVERMIX.
Add egg and enough water just to form dough. Shape dough into ball and chill 30 minutes. Roll dough out on lightly floured board. Fit into 9-inch pie pan; chill 30 minutes. Prick bottom of pastry shell with fork. Line with waxed paper and fill with dried beans. Bake at 400 F for 10 minutes. Remove paper and beans; reserve shell.
To prepare filling, sift flour, baking soda and salt; set aside. In double boiler, over simmering water, heat coffee and brandy. Add butter and chocolate, stirring until melted and smooth. Remove from heat; set aside. Beat almond paste and sugar until mixture resembles coarse cornmeal. Add egg and extracts, beating until smooth. Blend in flour mixture. Gradually add chocolate mixture, scraping sides of bowl occasionally. Pour into prepared pie shell.
Bake at 275 F. for 1-1/2 hours. Cool on wire rack. Garnish with whipped cream and chocolate shavings. Makes 8 to 10 servings.
|