Chocolate Midnight Pie

Name: Chocolate Midnight Pie
Yield: 1 pie
Ingredients: 150 g All-Purpose Flour; 28 g Confectioners' sugar; 0.25 tsp Table salt; 85 g Unsalted butter; 0.25 tsp Espresso powder; 43 g Milk; 57 g Unsalted butter; 298 g Granulated sugar; 0.25 tsp Table salt; 4 each Eggs; 21 g Dutch-process cocoa; 28 g Coffee liqueur; 14 g Cold milk; 1 tsp Vanilla Extract; 1 tsp Espresso powder; 18 g Yellow cornmeal; 113 g Semisweet chocolate chips

A dark chocolate filling in a tender pastry shell.

10 hours 5 minutes1 pie

Ingredients

Ingredients for1 pie
Ingredient	Amount
Crust
All-Purpose Flour	150 g
Confectioners' sugar	28 g
Table saltHeaping.	0.25 tsp
Unsalted butterCold.	85 g
Espresso powderOptional.	0.25 tsp
MilkRange: 43–71g.	43 g
Filling
Unsalted butterAt room temperature.	57 g
Granulated sugar	298 g
Table salt	0.25 tsp
EggsLarge.	4 each
Dutch-process cocoa	21 g
Coffee liqueur	28 g
Cold milkCold.	14 g
Vanilla Extract	1 tsp
Espresso powderOptional.	1 tsp
Yellow cornmeal	18 g
Semisweet chocolate chips	113 g

Method

1
Rub crust butter into the dry ingredients; dissolve espresso in some milk, then add enough milk to bind. Chill at least 1 hour, roll and fit a 23cm pie dish.
2
Heat the oven to 175°C/350°F. Beat filling butter, sugar and salt; add eggs, cocoa, flavourings and milk. Mix in finely ground chips, espresso and cornmeal.
3
Bake about 45 minutes, shielding the crust after 20 minutes; the centre must reach 74°C/165°F.
4
Cool, then refrigerate overnight.