Wednesday, May 18, 2016

Chocolate Cream Pie

So I made this pie Saturday night and it was gone by Sunday night and I only got half a piece... cause my 3 year old stole it from me but my family devoured it.  This pie set up beautifully, it was creamy, and delightful.  I will be making this for sure again and again until we all get sick of it.  I have always struggled with pies the crusts never turn out right or they always turn out runny and etc but this one turned out perfect so yeah make this your family will love you forever, well even more than they already do. This recipe requires 6-8 hours or over night int he fridge so make sure you make it ahead of time.

Crust Ingredients

2½ cups all-purpose flour
1 teaspoon salt
dash of sugar
1/2 cup vegetable shortening
1/2  cup cold butter
1 egg
1/4  cup water
1 tablespoon vinegar

Pie filling Ingredients

1/2 cup sugar
1/4 cup cornstarch
1/8  teaspoon salt
1 cup milk
1 cup semi-sweet chocolate chips
2 egg yolks, slightly beaten
3 oz cream cheese, softened
2 cups heavy whipping cream, divided
1½ teaspoons vanilla extract, divided
1 fully baked pie crust, cooled

Crust Instructions 
Whisk together the flour, salt and sugar in a medium bowl. With a pastry cutter, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal, with pea sized pieces of butter.

Lightly beat the egg, then add it to the water and vinegar. Add the water to the dry ingredients and mix just until the dough comes together. Divide in half, then form into 2 balls. Wrap in plastic wrap and refrigerate until cold, at least 30 minutes.

Once chilled, remove one ball of pie dough at a time and roll out into a 12-inch circle. Transfer the dough to a 9-inch pie dish. Trim the edges and crimp. Poke the bottom of the pie crust with a fork several times.
For a fully baked crust: Preheat oven to 350F. Line the pie crust with parchment paper. Fill with pie weights or dried beans, about half to ⅔ full. Bake for 20 minutes. Remove from the oven and carefully remove the paper and weights. Return the crust to the oven and bake an additional 10 minutes or until golden brown.
You can make two pies or freeze the extra pie dough

Pie Filling Instructions 

In a medium saucepan, combine the sugar, cornstarch and salt. Slowly whisk in the milk. Add the chocolate chips and egg yolks. Turn the heat on to medium and cook, stirring constantly, until the mixture is thickened. Remove the pan from the heat and add in the cream cheese. Whisk until the cream cheese is melted and fully incorporated. Cover the surface of the mixture with a piece of plastic wrap. Refrigerate just until cooled, about 1 hour.

Once the filling is cooled, place 1¼ cups of the cream in a large bowl with 1 teaspoon of the vanilla extract. Beat until soft peaks form. Fold the whipped cream into the chocolate filling. Pour the filling into the cooled pie crust, cover and refrigerate for 6 to 8 hours, or overnight.
When ready to serve the pie, combine the remaining ¾ cup cream and ½ teaspoon of vanilla extract in a large bowl. Beat until stiff peaks form. Spread the whipped cream over the top of the pie. If desired, sprinkle the top of the pie with cocoa powder, add shaved chocolate, or just leave it as is!

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