well enough to keep your rolling pin from sticking to it. Roll from the center of the disk outward and gently rotate the disk a quarter turn after each roll to ensure that the disk gets stretched out evenly into a nice circle. Donât worry if the dough breaks a bit, especially towards the edges. You can easily patch these tears up once youâve lined your pie plate.
5. Once the dough circle is about 12 in [30 cm] in diameter, roll it gently around the rolling pin and then unfurl it on top of a 9-in [13-cm] aluminum or glass pie plate. Press the dough gently into the bottom and sides of the plate, leaving a 1 / 2 -in [1-cm] lip around the edge (to allow for shrinkage in the oven), and using any scraps or odd pieces to patch up any tears or missing bits.
6. Refrigerate the pie shell for at least 30 minutes. (The gluten needs a little time to relax so it doesnât shrink as much in the oven). The unbaked pie shell can be stored, tightly wrapped in plastic wrap, in the refrigerator for up to 3 days or in the freezer for up to 4 weeks. If frozen, the pie shell can be baked directly from the freezer.
7. Place a rack in the center of the oven and preheat to 350°F [175°C].
8. Blind bake (that is, prebake) the shell so it doesnât get soggy when you eventually fill it: Line the shell with parchment paper or a large coffee filter and then fill it with pie weights, uncooked beans, uncooked rice, or even well-washed marble-size rocks. Press down slightly on the weights to make sure the shell is entirely filled and place in the oven. Bake for 30 to 35 minutes, or until the shell is brown on the edges and pale and matte when you lift the parchment and peek at the surface of the shell. (If the edges brown too quickly, cover the shell loosely with foil.) When the pie shell is done blind baking, remove it from the oven and let cool on a wire rack. When the pie shell has cooled, remove the parchment paper and pie weights.
9. To make truffle filling: Heat the cream and milk in a small saucepan over medium heat until scaldedâthat is, small bubbles form on the edges of the mixture and it almost, but not quite, comes to a boil. Place the chopped chocolate in a medium bowl and pour the hot cream mixture on top. Whisk until the chocolate is completely melted. Whisk in the egg yolks, butter, and salt until completely mixed. Pour into the baked pie shell and bake for 25 to 35 minutes, or until the filling is set and jiggles slowly like Jell-O when you wiggle it. Remove the pie from the oven and let cool on a wire rack to room temperature for about 2 hours or until completely cooled.
10. Remove the mousse from the refrigerator. Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer or by hand with a whisk), whip the mousse on medium speed for 2 to 3 minutes, or until it holds stiff peaksâthat is, when you lift the whisk out of the mousse, the mousse stands tall and holds its shape. Scrape the whipped mousse on top of the cooled truffle filling and spread evenly with a rubber spatula or a wooden spoon.
11. Using the back of a paring knife or a vegetable peeler, scrape the chocolate block to make chocolate shavings and scatter them evenly on top of the pie. Slice the pie with a thin knife dipped in hot water and serve immediately. The pie can be stored, in an airtight container or covered loosely with plastic wrap, in the refrigerator for up to 4 days.
CHAPTER THREE
USING HONEY
Honey is a terrific all-natural way to add sweetness to desserts with fewer of the potential side effects of consuming too much refined white sugar. It contains nutrients and antioxidants (sugar is devoid of both), is more readily digestible to our systems, and has a lower glycemic index than sugar, allowing us to consume it with less of a blood sugar increase. And itâs delicious! Weâve been eating honey since ancient times, both as food and as medicine. The treats in this chapter are unbelievably good
5. Once the dough circle is about 12 in [30 cm] in diameter, roll it gently around the rolling pin and then unfurl it on top of a 9-in [13-cm] aluminum or glass pie plate. Press the dough gently into the bottom and sides of the plate, leaving a 1 / 2 -in [1-cm] lip around the edge (to allow for shrinkage in the oven), and using any scraps or odd pieces to patch up any tears or missing bits.
6. Refrigerate the pie shell for at least 30 minutes. (The gluten needs a little time to relax so it doesnât shrink as much in the oven). The unbaked pie shell can be stored, tightly wrapped in plastic wrap, in the refrigerator for up to 3 days or in the freezer for up to 4 weeks. If frozen, the pie shell can be baked directly from the freezer.
7. Place a rack in the center of the oven and preheat to 350°F [175°C].
8. Blind bake (that is, prebake) the shell so it doesnât get soggy when you eventually fill it: Line the shell with parchment paper or a large coffee filter and then fill it with pie weights, uncooked beans, uncooked rice, or even well-washed marble-size rocks. Press down slightly on the weights to make sure the shell is entirely filled and place in the oven. Bake for 30 to 35 minutes, or until the shell is brown on the edges and pale and matte when you lift the parchment and peek at the surface of the shell. (If the edges brown too quickly, cover the shell loosely with foil.) When the pie shell is done blind baking, remove it from the oven and let cool on a wire rack. When the pie shell has cooled, remove the parchment paper and pie weights.
9. To make truffle filling: Heat the cream and milk in a small saucepan over medium heat until scaldedâthat is, small bubbles form on the edges of the mixture and it almost, but not quite, comes to a boil. Place the chopped chocolate in a medium bowl and pour the hot cream mixture on top. Whisk until the chocolate is completely melted. Whisk in the egg yolks, butter, and salt until completely mixed. Pour into the baked pie shell and bake for 25 to 35 minutes, or until the filling is set and jiggles slowly like Jell-O when you wiggle it. Remove the pie from the oven and let cool on a wire rack to room temperature for about 2 hours or until completely cooled.
10. Remove the mousse from the refrigerator. Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer or by hand with a whisk), whip the mousse on medium speed for 2 to 3 minutes, or until it holds stiff peaksâthat is, when you lift the whisk out of the mousse, the mousse stands tall and holds its shape. Scrape the whipped mousse on top of the cooled truffle filling and spread evenly with a rubber spatula or a wooden spoon.
11. Using the back of a paring knife or a vegetable peeler, scrape the chocolate block to make chocolate shavings and scatter them evenly on top of the pie. Slice the pie with a thin knife dipped in hot water and serve immediately. The pie can be stored, in an airtight container or covered loosely with plastic wrap, in the refrigerator for up to 4 days.
CHAPTER THREE
USING HONEY
Honey is a terrific all-natural way to add sweetness to desserts with fewer of the potential side effects of consuming too much refined white sugar. It contains nutrients and antioxidants (sugar is devoid of both), is more readily digestible to our systems, and has a lower glycemic index than sugar, allowing us to consume it with less of a blood sugar increase. And itâs delicious! Weâve been eating honey since ancient times, both as food and as medicine. The treats in this chapter are unbelievably good
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