Half & Half Pie Recipe

Make dough

In a medium bowl whisk together 1.25 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Cut in 6 tablespoons very cold cubed butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle 3 tablespoons ice water over the mixture a tablespoon at a time, tossing with a fork after each addition, until dough just comes together when pinched (you may not need all water).

Gather dough into a disk, wrap in plastic, and chill at least 30 minutes (can be refrigerated up to 2 days).

When chilled, roll dough on a lightly floured surface to about 11-inch diameter. Fit into a 9-inch pie pan, trim and crimp edges. Chill pie shell 15 minutes in refrigerator.

Preheat oven to 375°F (190°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment and bake 6–8 minutes more until lightly golden. Reduce oven temp to 325°F (163°C) for filling bake.

Optional: brush crust edge with beaten egg and return to oven 1–2 minutes if you want a glossier edge.

Prepare custard

In a medium saucepan combine 3/4 cup whole milk, 3/4 cup heavy cream and 1/2 cup granulated sugar. Warm over medium heat until sugar dissolves and mixture is hot but not boiling (small bubbles at edges).

In a bowl whisk together 2 large eggs, 1 teaspoon vanilla, 1 teaspoon cornstarch and 1/8 teaspoon salt until smooth.

Temper the eggs: slowly pour about 1/3 of the hot milk mixture into the eggs while whisking constantly, then pour the egg mixture back into the saucepan.

Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (2–3 minutes). Do not boil. Remove from heat and let cool 5 minutes.

If any foam formed, skim it off. Pour the cream custard into one half of the pre-baked pie shell (use a spatula to keep it confined to one side). Leave about 1/8 inch space at rim for expansion.

Prepare chocolate ganache custard

Place 4 oz finely chopped semi-sweet chocolate in a heatproof bowl.

In a small saucepan, heat 1 cup heavy cream with 1/4 cup granulated sugar and 1/8 teaspoon salt until just simmering.

Pour hot cream over chopped chocolate and let sit 1 minute, then whisk until smooth and glossy. Whisk in 1 tablespoon room-temperature butter until incorporated.

In a separate small bowl, whisk 1 large egg lightly. Temper the egg by whisking in 2–3 tablespoons of the hot chocolate mixture, then whisk the tempered egg back into the chocolate bowl until smooth.

Let chocolate mixture cool 3–5 minutes (should be warm, not hot), then carefully pour it into the other half of the pre-baked pie shell, filling to the same level as the cream custard.

Place the filled pie on a rimmed baking sheet and bake in the preheated 325°F (163°C) oven for 25–30 minutes, or until centers are set but still slightly wobbly (a toothpick inserted in center should come out with a few moist crumbs).

Rotate the pie halfway through baking for even color. If edges brown too quickly, shield them with foil.

Remove pie from oven and cool on a wire rack 1 hour at room temperature, then refrigerate at least 3 hours (preferably overnight) to fully set.

Before serving, let pie sit 10–15 minutes at room temperature. Dust with powdered sugar if desired. Slice so each piece contains both halves.