Chocolate Chiffon Pie
My chocolate chiffon pie is the condition to which all chocolate pies aspire. Chocolate velvet upon buttery brown snap crowned by a firmament of vanilla clouds. One could do worse than to be reincarnated as this pie.
Its inspiration is the French Silk Pie as conceived by the iconic Baker’s Square chain of restaurants. More than a few years of my childhood, it replaced birthday cake at my party. Which isn’t to say this is a taste-alike. The original is toe-curlingly sweet whereas mine is practically restrained in the sugar department.
Don’t spare the expense of best quality cream, chocolate, and butter here. These affordable luxuries make a huge difference in the final product. And you certainly deserve it.
This recipe makes a 9-inch pie, enough for eight generous portions.
Chocolate Chiffon Pie
1 recipe All-Butter Pie Crust
70g white sugar
430g whole milk
5 egg yolks
12g vanilla extract
115g semisweet chocolate chips
200g heavy cream
20g vanilla sugar*
400g heavy cream
Blind-bake and completely cool pie crust in a 9-inch pan.
Weigh white sugar, salt, and milk into a saucepan. Whisk egg yolks in a separate bowl until lightened. Add cornstarch and whisk until smooth.
Heat milk mixture over medium until it comes to a boil. Remove from heat and, while whisking eggs constantly, ladle in about half a cup of the hot milk. Whisking the milk as you do so, add the eggs back into the saucepan and return to medium heat.
Continue whisking constantly with special attention paid to the bottom and edges of the pan to prevent scorching. Cook for a full minute, whisking all along, after the mixture returns to a boil. It should read at least 180º on a thermometer. It will be frighteningly thick. Don’t worry, you did it right.
Immediately pour the pudding into a clean bowl and all the chocolate chips and vanilla. Whisk until the chips are completely melted and smooth. Cover the pudding with plastic wrap pressed right onto its surface and then place the bowl into an ice bath. Park it all in the fridge. Stir every ten minutes and chill to 60º.
Whip 200g of heavy cream to stiff peaks. Stir a third of the whipped cream into the cooled chocolate pudding until completely combined. Gently fold in the remaining whipped cream. Pour the finished chiffon into the blind-baked pie shell, cover with plastic wrap, and chill for at least six hours.
Add the vanilla sugar to the 400g of heavy cream and beat to firm peaks. You can spoon and smooth it upon the chilled pie or pipe it on with a #22 star tip. Whatever’s clever. Keeps in the fridge for three days but is at its best the day it’s made.
* To make vanilla sugar, split a vanilla pod and scrape out the beans into 600-ish grams of white sugar. Blitz in the food processor for one minute then pour into a sealable container with the spent vanilla pod. Or buy it on Amazon with overnight shipping. Patience is cheaper, though.