A Dessert Fit for a Queen: Queen Elizabeth's Favorite Chocolate Perfection Pie Recipe by Ann Marie Patitucci
Her Majesty Queen Elizabeth II has died at the age of 96 after more than seven decades on the throne. According to multiple sources, she died peacefully at Balmoral, her estate in the Scottish Highlands, surrounded by family.
One way we might honor and celebrate those who have passed is by cooking and enjoying their favorite foods. Former royal chef Darren McGrady has revealed one of Queen Elizabeth's favorite sweet dishes, known as Chocolate Perfection Pie, and has generously shared the recipe, which we’re happy to pass on to you. Please enjoy this “dessert fit for a queen.” And may she rest in peace.
Cuisine: British
Prep Time: 1 hour plus time to chill
Cook Time: 40 minutes
Total Time: 1 hour and 40 minutes
Servings: Makes 1 pie
Ingredients
Pastry
- 1 1/4 cups all-purpose flour
- 1/4 cup vanilla sugar (try this homemade vanilla sugar recipe)
- 1 stick (8 tablespoons) unsalted butter, cut into small pieces
- 1 egg yolk
- 2 tablespoons heavy cream
Filling
- 2 eggs
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon salt
- 6 ounces Ghirardelli semisweet chocolate (1 1/2 bars)
- 1/2 cup water
- 2 egg yolks
- 1 cup heavy cream
- 1/2 teaspoon cinnamon
- 2 ounces Ghirardelli white chocolate, grated (1/2 bar)
Here’s how to make it:
- Prepare the pastry shell: In a large bowl, add the flour and sugar and then cut in the butter to resemble fine crumbs. Add the egg yolk and cream and then form the paste into a ball. Roll out the paste and line a 9-inch flan pan, then part bake the pastry in a preheated 350-degree F oven.
- Prepare the filling: Place a mixing bowl over a pan of boiling water (as you would do when preparing hollandaise) and add the eggs, cinnamon, sugar, vinegar and salt. Whisk until the mixture starts to foam and then remove the bowl from the top of the pan and place on a cool surface. Continue whisking until the mixture reaches the ribbon stage.
- Pour onto the base of the pastry and return to the oven until the filling has risen and is firm to the touch, about 15 minutes. Remove from the oven and place on a cooling rack to allow the filling to sink back into the shell. This is the first layer.
- Melt the 6 ounces of chocolate and add the water and egg yolks. Whisk until combined. Spoon half of the chocolate mix over the top of the sunken filling and return the flan to the oven for an additional 5 minutes. Remove from the oven and allow to cool completely. This is the second layer.
- Beat the cream and cinnamon until stiff and carefully spread half of the mix into the pastry. This is the third layer. Fold the remaining cream and cinnamon mix into the remaining chocolate mix and then spread into the pastry. This is the fourth layer. Sprinkle on the grated white chocolate and refrigerate until set, about 1 hour.
Notes
- The ribbon stage occurs when whole eggs, or yolks, and sugar are whipped together. The visible signs of this stage are a lightened, pale color and a noticeable thickness.
- If you don't have a flan pan, you can substitute a tart pan or springform pan.
Photo: Good Morning American via YouTube and CBC
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