Chocolate "Amante" Pie

It’s funny how recipes evolve. 

I’m finding that the longer I cook, the less complicated I want things to be in the kitchen. Yeah, there’s something to be said for recipes that pose a good challenge and the opportunity to learn a new technique. And I still like to tackle those when I have the time and energy. 

But generally speaking, I just want to cook and eat really delicious food that wasn’t a pain in the neck to shop for, or prepare. 

This is a recipe I created in 2012 for my first blog, The Triangle Plate. Can any of us remember back to what life was like then? Apparently, I led a life that had time for extra steps in the kitchen. 

Those days are over. For now! 

So, welcome to the Chocolate “Amante” Pie [2.0]. It’s simplified just a bit, and turns out, it’s still just as delicious.

It’s basically a dark chocolate cream pie that’s been kicked into high gear. It has the warmth of cinnamon, a graham crust made with almonds that is somehow delicate but still holds up for the pie, and don’t underestimate the scent and flavor of a little orange zest.

And it may have you dreaming of la isla bonita…

The danger is that because this isn’t a sugar bomb like so many cream pies can be, it’s just straight up easy to devour. 

Don’t say I didn’t warn you.

Chocolate “Amante” Pie

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Recipe by Stephanie Kunstle

Note: this pie is truly simple to make, but you need to factor in time to cool the pie so it is set. Ideally, you can make this a day ahead and let the filling set overnight, adding the whipped cream just before serving. If not, plan a good 8 hours from start to finish.

PS: whenever possible, buy fairly traded chocolate. It matters more than you realize. Read about labor trafficking in the cocoa industry here.

Ingredients for filling: 

• 1/2 cup sugar

• 1/4 cup cornstarch

• 1/2 tsp. salt

• 4 egg yolks

• 3 cups milk (2% or whole)

• 1 stick cinnamon, crushed by hand 

• 5 oz. good dark chocolate finely chopped (or small chips)

• 2 oz. unsweetened chocolate finely chopped 

• 1 tsp. vanilla extract

• 2 Tbsp. unsalted butter

Ingredients for the crust:

• 1 and 1/4 cup graham cracker crumbs (1 sleeve of grahams: 7 oz / 102 grams) 

• 1/2 cup raw almonds

• 3 Tbsp. sugar

• 6 Tbsp. unsalted butter, melted

Ingredients for the toppings:

• 1 and 1/2 cup heavy whipping cream

• 1 heaping Tbsp. powdered sugar

• zest of an orange

• Ground cinnamon for dusting

• 1 cinnamon stick for garnish if you’d like!

Preparation:

1. In a medium bowl, whisk together sugar, cornstarch and salt. Add the egg yolks and beat in well. The mixture will at first resemble the thickness of peanut butter, but keep whisking as it will turn softer, become a creamy yellow color, and finally smooth and bubbly. You will know you’re about done because your arm should be exhausted. Add the milk, and whisk well until there are no lumps. 

2. Pour the mixture into a medium pot. Crush the cinnamon stick in your hands, and toss it in.

3. Cook the pudding base over medium heat, whisking frequently. It will begin to thicken and start to bubble. Once bubbling, turn it down to medium-low, and continue to cook while whisking for one minute. Cover with a lid and remove from heat. Let stand 5 minutes to allow cinnamon to further infuse the pudding.

4. Strain the pudding through a fine mesh sieve into a bowl containing the finely chopped chocolates, discard cinnamon stick solids.  Beat the pudding well into the chocolate until the chocolate is completely melted and there are no lumps. Stir in the softened butter and the vanilla. Cover the pudding surface with plastic wrap (you do not want a skin to form as it cools) and allow to cool before putting it in the refrigerator.

5. Meanwhile, preheat oven to 350F. In a food processor or blender, add the graham crackers, almonds, and sugar and blend until very fine. Place in a small mixing bowl.

6. Add the melted butter. Mix with a spoon to combine and distribute the butter well. If you pinch a small bit between your fingers, it should stick together.

7. Press the mixture evenly into a 9-inch pie pan or tart pan and bake 20-25 minutes until the crust feels nearly crisp. Cool completely on a rack.

8. Once the filling has cooled, pour it into the pie shell using a rubber spatula to distribute pudding evenly and refrigerate for several hours (about 6) until fully chilled and set.

9. Whip the heavy cream until soft peaks form. Scoop it onto your chilled pie and garnish with a dusting of cinnamon, orange zest, and a cinnamon stick. Serve chilled.