MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chess Pie w/Cornbread Crumble
 Categories: Pies, Pastry, Chocolate, Dairy
      Yield: 6 servings
 
MMMMM----------------------CACAO NIB CRUST---------------------------
  1 1/2 c  A-P flour; more for dusting
      1 tb Sugar
    1/2 ts Kosher salt
     12 tb Unsalted butter; more for
           - greasing
      6 tb Cacao nibs
      2 tb Ice-cold water

MMMMM----------------CORNBREAD CRUMBLE & CHOCOLAT---------------------
    3/4 c  Brown sugar
    3/4 c  Masa harina
    1/4 c  Fine cornmeal
    3/4 ts Kosher salt; divided
     10 tb Unsalted butter; diced,
           - chilled
  1 1/4 c  Sugar
    1/2 c  Cornstarch
      6 tb Cocoa powder
      6 lg Eggs
  2 1/2 c  Milk
  1 1/4 c  Heavy cream
      5 oz Semisweet chocolate; rough
           - chopped
 
  MAKE THE CRUST: Combine flour, sugar, and salt in a food
  processor; add butter and pulse until pea-size crumbles
  form. Add cacao nibs and water; pulse into a smooth
  dough. Flatten into a disk; wrap in plastic wrap and
  chill 3 hours.
  
  Set oven @ 375°F/190°C.
  
  On a lightly floured surface, roll dough into a 12-inch
  circle; fit into a 9" pie plate. Trim edges and
  crimp; chill 30 minutes. Using a fork, prick the dough
  all over; line with parchment paper and fill with pie
  weights; bake 15 minutes. Remove paper and weights; cook
       15    minutes more.
  
  MAKE THE CRUMBLE: Set oven @ 300°F/150°C.
  
  Combine sugar, flour, cornmeal, and salt in a food
  processor and pulse until combined; add butter and pulse
  until pea-size crumbles form. Transfer to a parchment
  paper-lined baking sheet and bake until golden brown, 30
  minutes. Break up into coarse crumbs, then cool.
  
  Make the custard: In a 4 qt. saucepan, whisk sugar,
  cornstarch, cocoa powder, salt, and eggs until smooth;
  stir in milk and cream. Cook over medium until
  thickened, 10 - 12 minutes. Stir in chocolate until
  melted, then pass custard through a fine sieve. Pour
  into cooled pie crust and top with crumble. Chill before
  serving.
  
  Recipe by Scott Crawford of Jolie
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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