Chocolate Cream Pie

Chocolate Cream Pie

Adapted from the King Arthur Flour: Chocolate Cream Pie Recipe

 


Crust
  • 2  cups  All-Purpose Flour
  • 1  teaspoon salt
  • 2 Tablespoon sugar
  • ½  cup vegetable shortening
  • 1/4 cup (1/2 stick) cold unsalted butter
  • 1/4  cup ice water
  • ¼ chilled vodka

Filling

  • 2 tablespoons unsalted butter
  • 1 1/3 cups semisweet chocolate, chopped = 1 box Baker’s chocolate
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1 cup heavy cream, divided
  • 2 cups milk

Topping

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

Crust
In a medium bowl, whisk together the flour, sugar and salt.

Cut in the shortening until it resembles crumbs.

 Cut the butter into 1/2-inch pieces, and cut into the mixture until you have small flakes of butter.

Add the water/vodka mix, two tablespoons at a time, mixing as you sprinkle the water into the dough.

When the dough is moist enough to hold together when pressed, transfer it to a piece of waxed or parchment paper.

Shape dough into a disk and let lest in the refrigerator 2 hours-overnight.

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To blind bake the crust: Preheat the oven to 400°F. 

Roll out the pie dough, to fit pie plate. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and crimp edges.  Put the lined pie pan in the refrigerator to chill for 10 minutes.

Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 more minutes, until it's golden brown all over. Remove from the oven and cool completely.

Filling
Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.

In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks

Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.

 Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute

Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.

Whisk until the chocolate is melted and the mixture is smooth.

Pour chocolate filling into the prepared pie crust.

Refrigerate pie until set and fully chilled.

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Topping
1) Place the heavy cream in a chilled mixing bowl.

2) Whip until the whisk begins to leave tracks in the bowl.

3) Add the sugar and vanilla and whip until the cream holds a medium peak.

Assembly
1) Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula.

2) Spoon or pipe the whipped cream on top.

3) Chill the pie until ready to serve.


 

 

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