Step 7: Fillling the pie
Once the crust has cooled, fill it. Use something delicious that will set up firmly. I went with chocolate cream stabilized with egg yolks and corn starch, and made extra special with some St. George Spirits Firelit coffee liqueur. But coconut cream, lemon, or grasshopper would all work beautifully.
Pour the warm filling into the pie crust, still in the bed of rock salt, and place the whole thing in the refrigerator for at least 4 hours. You want it to be really, truly firmly set up before you move on to the next step.
Chocolate Cream Filling
2 c. half and half
5 Tbsp. sugar
6 egg yolks
2 Tbsp. cornstarch
6 Tbsp. butter
6 oz. bittersweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
2 tsp. vanilla
1/2 c. St. George Spirits Firelit liqueur (I'm not being a snob here. St George basically swapped the ratio of coffee to sugar in their spin on Kahlua, so if you use Kahlua cut back on the sugar.)
Warm half and half with 2 Tbsp. of sugar and the salt. Whisk together egg yolks, 3 Tbsp. sugar, and cornstarch being sure to whisk until any lumps are gone. Whisk some of the warm half and half into the yolks to temper, then return the warmed yolks to the pan with the half and half and continue whisking over medium heat until the mixture begins to thicken. Turn off the heat and add the chocolate, vanilla and liqueur. Stir until smooth and immediately pour into the prepared Pi shell.