🍫 Grandma's chocolate pie 🌟
Ingredients:
For the Crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold butter, cut into small pieces
3 to 4 tablespoons ice water
For the Filling:
1 cup white sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
¼ teaspoon salt
2 cups whole milk
3 large egg yolks
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 ½ teaspoons vanilla extract
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions:
Make the Crust: In a medium bowl, combine the flour and salt. Using a pastry cutter or your fingers, work the cold butter into the flour until the mixture resembles coarse crumbs. Sprinkle with ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Bake the Crust: Preheat your oven to 425°F (220°C). On a floured surface, roll the chilled dough into a circle to fit a 9-inch pie plate. Transfer the dough to the plate, trim and flute the edges, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes, or until golden. Let it cool completely.
Prepare the Filling: In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually whisk in the milk until the mixture is smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Temper the Eggs: In a small bowl, beat the egg yolks. Slowly whisk about ½ cup of the hot milk mixture into the egg yolks to warm them. Then, pour the egg mixture back into the saucepan, whisking constantly.
Finish the Filling: Continue to cook for 2 more minutes, stirring constantly. Remove from heat and stir in the chopped unsweetened chocolate, butter, and vanilla extract until everything is melted and the filling is smooth.
Chill the Pie: Pour the warm chocolate filling into the cooled pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
Add Topping and Serve: Just before serving, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Slice and serve immediately.
Prep Time: 40 minutes (plus chilling) | Cook Time: 25 minutes | Total Time: 5+ hours (including chilling)
Servings: 8
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