Good afternoon Sweeties! I hope you're all having a nice lazy Sunday. I thought I would post a recipe for all my fellow chocolate lovers out there. I used dark chocolate to get that rich, dark chocolate taste, but I know there are people who prefer milk chocolate over dark, so you can substitute milk chocolate in if you want. Alright, on to the recipe!
Ingredients
Crust: (makes enough for two crusts)
*Use half of these ingredients if you only need one crust*
2 ¼ cups All purpose flour
2 tbsp sugar
Pinch of Salt
½ cup Shortening (I actually prefer using unsalted butter instead of shortening)
2 tbsp Unsalted butter
5-8 tbsp Cold water
Directions
Combine the flour, sugar, and salt in a mixing bowl. Make sure the shortening and butter are well chilled and cut the butter in small pieces. If you're substituting the shortening with butter be sure to cut up that butter too.
Turn your mixer on low speed and mix until the butter is coated and is broken up into pea sized pieces.
Keep the mixer turned on and start adding the cold water, one tablespoon at a time, until the dough starts to gather together. You don't want it to gather into a ball on it's own in the mixer, stop adding water when it starts to look like this.
Take the dough out of the mixing bowl and start kneading it together to form a ball. If you made enough for two crusts, separate the dough in half. Once you're done kneading, flatten the ball of dough slightly and wrap it in plastic wrap. Let the dough chill in the refrigerator for at least 15 minutes. This will make it easier to work with.
Once the dough has chilled enough, take it out and start rolling it out. Make sure to add flour to your working surface and rolling pin so the dough doesn't stick. Once you roll it out enough, fit it to your pie plate and trim any extra edges.
Apply pie weights of dried beans to the pie shell so that it doesn't puff up on the bottom while it bakes.
Place the crust in a 450ยบ F and bake for 10-12 minutes; until it starts to brown.
Meanwhile, start making the filling.
Ingredients
Filling:
2 tbsp Unsalted butter
1⅓ cups semi-sweet chocolate, chopped *can substitute chocolate of your choice*
1 tsp Vanilla extract
⅔ cup Granulated sugar
3 tbsp Cornstarch
2 tbsp Unsweetened cocoa powder
Pinch of salt
3 large Egg yolks
1 cup Heavy cream, divided
1 ½ cup milk
Directions
Place your chopped chocolate, unsalted butter, and vanilla extract into a large mixing bowl. Set it aside for later.
In a medium saucepan, combine the sugar, cornstarch, cocoa powder and salt. Whisk in a half a cup of heavy cream and whisk until the mixture is smooth and lump free. Whisk in the egg yolks. Put the saucepan on medium heat and whisk in the remaining half cup of heavy cream and the milk. Keep whisking the mixture as it thickens and comes to a boil. Let it boil for a minute and then remove it from the heat.
Pour the mixture over the chopped chocolate, butter, and vanilla that you set aside earlier and whisk it together until all the chocolate and butter has melted.
Place plastic wrap to the surface of the filling and refrigerate until it's cooled. The plastic wrap will prevent a skin from forming on top of the filling. Once it's chilled, pour the filling into the pre-baked pie crust, making sure to smooth it down with a spatula.
Ingredients
Topping:
1 cup Heavy cream
¼ cup Powdered sugar
½ tsp Vanilla extract
Directions
Pour the heavy cream into a mixing bowl (I recommend using a mixer with a whisk attachment makes everything much easier). Whisk on high speed until soft peaks begin to form. Gradually add the powdered sugar and vanilla and continue mixing until stiff peaks are created.
Cover the chocolate filling with the whipped topping, you can just spread it over or pipe in on in intricate designs. Add some cocoa powder or chocolate shavings on top and chill the pie until it's ready to serve!
P.S.- Unless you're a hard core chocolate lover, I don't recommend cutting yourself a large slice, the chocolate is strong with this pie.
Thanks for reading Sweetie Pies!
-Bruni
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