Three Chocolates Cream Pie

Ingredients:

Cake

• Half a batch of light pie dough

Ganache

• 0.5 cups heavy cream
• 55 g butter
• 1 tsp vanilla extract
• Two 100g bars of bittersweet chocolate, chopped into small pieces

Cream filling

• 1 cup of milk
• 1 cup heavy cream
• 0.5 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• A pinch of salt
• 5 egg yolks

Assembly

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons cocoa powder
• 110 g dark chocolate (70% cocoa), chopped into small pieces

Light pie dough

• 2 cups of premium flour, cold + extra for working with the dough
• 1 teaspoon of salt
• 1 tbsp. sugar
• 1 cup butter, cut into small pieces and chilled in the freezer for 10 minutes
• 0.5 cups of ice water
• 1 teaspoon lemon juice

Preparation:

1. Cake:
   
   Place a sheet of dough into a 22 cm pie pan. Prick the dough with a fork and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C). Line the cake with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the parchment and weights and bake for another 10 minutes, or until the bottom begins to turn golden brown. Set aside to cool completely.
3. Ganache:
   
   In a heavy-bottomed saucepan, combine the cream, butter, and vanilla extract and heat over low heat, stirring, until the butter is completely melted. Increase the heat to medium-high and bring the mixture to a boil. Remove the saucepan from the heat and stir in the chopped chocolate. Let the chocolate melt for a few minutes. Then begin stirring until the ganache is smooth and glossy.
4. Cream filling:
   
   In a heavy-bottomed saucepan, combine the milk, cream, granulated sugar, cornstarch, vanilla extract, salt, and egg yolks. Heat over medium heat until thickened and simmering. Transfer to a large bowl and whisk in half of the chocolate ganache until smooth. Place a piece of plastic wrap on top of the cream and let it set in the refrigerator for at least 1 hour.
5. Assembly:
   
   Spread the remaining ganache over the cake layer and spread it evenly with a spatula; let it set in the refrigerator for at least 15 minutes. Once the ganache has set, spoon the cream filling over the cake layer and refrigerate while you prepare the whipped cream.
6. In a medium bowl, use a mixer fitted with a whisk attachment to beat the cream until it begins to thicken. Add the powdered sugar and cocoa powder and continue beating until stiff peaks form.
7. Spread the whipped cream over the frosting and spread it evenly to the edges of the cake. Refrigerate the cake for a few hours to set.
8. Before serving, melt the chocolate pieces and drizzle the chocolate over the cake.

9. Light pie dough

   
   In the bowl of a food processor fitted with the paddle attachment, pulse the flour, salt, sugar, and butter until the mixture resembles cornmeal with pea-sized pieces of butter.
   
   In a small bowl, combine ice water and lemon juice. Slowly add the liquid to the flour mixture, whisking until the dough is smooth. Pinch a small piece of dough between your thumb and forefinger to ensure it holds its shape.
   
   Place the dough on a lightly floured work surface and divide it in half. Gently turn each piece of dough several times to collect any dry bits. Form each piece into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.