Introduction:
Chocolate pies are a classic dessert that offers a rich and decadent treat for any chocolate lover. With a creamy chocolate filling encased in a buttery crust, these pies are perfect for celebrations, holidays, or any time you crave a luscious dessert. This recipe combines a homemade crust with a silky chocolate filling for a truly indulgent experience.
Ingredients:
For the Crust:
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (60ml) ice water
For the Chocolate Filling:
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 2 cups (480ml) whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup (85g) semi-sweet chocolate, chopped
Optional Additions:
- Whipped cream for topping
- Chocolate shavings or cocoa powder for garnish
Instructions:
1. Prepare the Crust:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to add too much water.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Blind Bake the Crust:
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23cm) pie dish.
- Transfer the dough to the pie dish, trim any excess, and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, remove the weights and parchment paper, and bake for an additional 10 minutes or until the crust is golden brown.
- Allow the crust to cool completely.
3. Prepare the Chocolate Filling:
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
- Remove from heat and whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
- Gradually whisk the tempered egg yolks back into the saucepan.
- Return the mixture to medium heat and cook, stirring constantly, for an additional 2 minutes.
- Remove from heat and stir in the butter, vanilla extract, and chopped chocolate until smooth and fully melted.
4. Assemble the Pie:
- Pour the chocolate filling into the cooled crust.
- Smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or until the filling is set.
5. Serve:
- Before serving, top with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder if desired.
- Slice and enjoy!
Tips for Success:
- Ensure the butter for the crust is very cold to create a flaky texture.
- Stir the filling constantly while cooking to prevent it from burning or forming lumps.
- Allow the pie to chill completely for a firm and sliceable filling.
Nutritional Estimate:
(Per Slice, based on 8 servings)
- Calories: 420
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 130mg
- Sodium: 200mg
- Carbohydrates: 52g
- Fiber: 3g
- Sugars: 30g
- Protein: 7g
Recommendation:
Pair this chocolate pie with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat. Enjoy this classic dessert with friends and family for any occasion!
Enjoy your Chocolate Pie!
