The perfect indulgent winter pie: smooth velvety chocolate and chrystalized lavender. So good! Recipe below.

Chocolate Lavender Pie

Crust

2 ½ cups flour
1 tsp salt
2 sticks organic butter, cut to small pieces
1 organic egg yolk
¼ cup iced water

Preheat oven to 350 degrees.
Mix together flour and salt.
Cut cold butter into flour to resemble course corn meal.
Mix together yolk and water and add to flour, knead slightly to incorporate and form dough, add more water as needed.
Chill dough to relax.
Roll out, fit to pan, blind bake for 15 minutes, checking to see if bottom is cooked though. Do not allow base to brown.

Chocolate Custard

2 cups cream
2 tbl dried lavender
8 oz bittersweet chocolate chip
1/3 cup sugar

Gently warm the cream, add lavender and steep for 3-5 minutes, strain.
Add cream, chocolate and sugar in a bain marie , stir to incorporate, warming until chocolate has melted through.
Chill slightly and pour into prepared crust.
Allow to set through (approx. 4 hours) before cutting.

Crystallized Lavender

2 tbl dried lavender
¼ cup granulated sugar

Blanch lavender in boiling water for 30 seconds.
Strain well and lightly pat dry.
While lavender is still moist roll it in sugar.
Spread on a sheet pan to dry separating clusters as best you

Recipe courtesy of Camille Becerra via Sunday Suppers.