Instructions
1. Prepare and Bake the Crust
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Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
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Cut in Butter: Using a pastry blender or your fingertips, cut the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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Add Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
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Roll and Chill: Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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Blind Bake: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer it to a 9-inch pie plate. Trim the edges and crimp. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper, then continue baking for 5 more minutes until the crust is just set.
Tip: Prick the bottom of the crust several times with a fork before blind baking to prevent shrinkage and bubbling!
2. Make the Silky Chocolate Filling
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Combine Dry Ingredients: In a medium, heavy-bottomed saucepan, whisk together the granulated sugar, flour, cocoa powder, and salt.
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Add Wet Ingredients: Whisk in the lightly beaten eggs and the milk until the mixture is smooth and uniform.
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Cook the Custard: Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens significantly. This should take about 8 to 12 minutes. The custard is ready when it coats the back of a spoon and just begins to bubble gently.
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Finish the Filling: Remove the saucepan from the heat. Stir in the 2 tablespoons of butter and the vanilla extract until everything is melted and fully incorporated.
3. Assemble and Chill the Pie
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Fill the Crust: Carefully pour the warm chocolate custard filling into the warm, pre-baked pie crust.
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Cool: Allow the pie to cool to room temperature on a wire rack for about an hour.
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Chill: Once cool, cover the pie loosely with plastic wrap (try not to let the plastic touch the filling) and refrigerate for a minimum of 3 hours, or until the filling is firm and fully set. Chilling overnight is ideal.
4. Prepare the Whipped Topping and Serve
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Whip Cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
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Serve: Once the pie is completely set, slice and serve each piece with a generous dollop of the fresh whipped cream and a sprinkle of chocolate shavings for a beautiful presentation.
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