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Chocolate Pie: The Ultimate Guide to Baking Perfection

  • Total Time: 285 minutes
  • Yield: 8 servings 1x

Description

Decadent homemade chocolate pie with a flaky crust and rich, creamy chocolate filling. Optional whipped cream topping adds a touch of elegance.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
  • ¼ cup vegetable shortening, cold
  • 5–7 tablespoons ice water
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 3 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 6 ounces semi-sweet chocolate, chopped
  • 1 ½ cups heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
  2. Cut in the Fat: Add the cold butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to overmix.
  4. Form the Dough: Gently gather the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle.
  6. Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
  7. Crimp the Edges: Crimp the edges of the crust using your fingers or a fork.
  8. Pre-bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
  9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Prick the bottom of the crust with a fork. Bake for another 10-15 minutes, or until the crust is lightly golden brown.
  10. Cool the Crust: Let the crust cool completely on a wire rack before filling.
  11. Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cocoa powder, salt, and cornstarch.
  12. Add Milk and Egg Yolks: Gradually whisk in the milk until the mixture is smooth. Then, whisk in the lightly beaten egg yolks.
  13. Cook the Filling: Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a simmer and thickens. This will take about 5-7 minutes.
  14. Remove from Heat: Remove the saucepan from the heat and stir in the butter, vanilla extract, and chopped semi-sweet chocolate. Stir until the butter and chocolate are completely melted and the filling is smooth and glossy.
  15. Pour into Crust: Pour the hot chocolate filling into the cooled pie crust.
  16. Cover and Chill: Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  17. Chill the Bowl and Whisk: Place the mixing bowl and whisk attachment (or beaters) in the freezer for about 15 minutes.
  18. Combine Ingredients: In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
  19. Whip the Cream: Beat the cream on medium speed until stiff peaks form. Be careful not to overwhip.
  20. Remove Pie from Refrigerator: Once the chocolate filling is completely set, remove the pie from the refrigerator.
  21. Add Whipped Cream (Optional): If using, spread the whipped cream evenly over the top of the chocolate filling.
  22. Garnish (Optional): Garnish the pie with chocolate shavings, cocoa powder, or fresh berries, if desired.
  23. Slice and Serve: Slice the pie and serve chilled. Enjoy!

Notes

  • Use high-quality chocolate for the best flavor.
  • Keep butter and shortening cold when making the crust.
  • Don’t overmix the dough.
  • Blind bake the crust properly.
  • Stir constantly when cooking the chocolate filling.
  • Chill completely before serving.
  • Adjust sweetness to taste.
  • Add a pinch of espresso powder to enhance the chocolate flavor.
  • Experiment with flavors like peppermint extract, orange zest, or liqueur.
  • The pie can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

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Find it online: https://sweetbananachef.com/chocolate-pie-2/