Dark Chocolate Pie with Cocoa Nib Praline

Name: Dark Chocolate Pie with Cocoa Nib Praline
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 315 milliliters all purpose flour; 1 teaspoon coarse kosher salt; 59 milliliters cocoa nibs; 59 milliliters light corn syrup; 4 teaspoons cornstarch; 6 larges egg yolks; 158 milliliters (packed) golden brown sugar; 59 milliliters pecans, chopped; 3 Tbsps powdered sugar; 113 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 118 milliliters sugar; 3 Tbsps unsalted butter; 6 Tbsps unsweetened cocoa powder (such as Scharffen Berger or Valrhona); 1 teaspoon vanilla extract; 355 milliliters chilled whipping cream; 532 milliliters whole milk, divided

You can never have too many dessert recipes, so give Dark Chocolate Pie with Cocoa Nib Praline a try. One serving contains 651 calories, 10g of protein, and 37g of fat. This recipe serves 8. A mixture of powdered sugar, coarse kosher salt, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.

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Butter

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Pie Form

Oven

Mix melted butter, sugar, and salt in medium bowl.

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Butter

Sugar

Salt

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Bowl

Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively.

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Dough

All Purpose Flour

Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.

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Crust

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Oven

Line rimmed baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart.

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Pecan Pieces

Cocoa Nibs

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Whisk

Bowl

Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet).

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Baking Sheet

Oven

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 at room temperature.)

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Pralines

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Oven

Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat.

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Milk

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Sauce Pan

Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 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.

Ingredients you will need

Cocoa Powder