I have been craving pie lately but couldn’t figure out which kind I wanted. I looked through both of my pie cookbooks as well as through my Grandma’s recipes and another old cookbook I have. Nothing jumped out at me, so I decided to look in the index of one of my pie books. FINALLY! A recipe for chocolate cream pie caught my attention and I decided that’s exactly what I wanted to make. I strayed from the recipe on the crust that was supposed to be used because I don’t have/didn’t want to get out and buy vodka. Instead I used a recipe for an all-shortening crust from the author’s mother and it works perfectly. Ready to make a delicious pie? Ingredients:
- 2 c. all-purpose flour
- 1 1/2 Tbsp. granulated sugar
- 1 tsp. salt
- 2/3 cup vegetable shortening
- 5-6 Tbsp. warm water
Preheat your oven to 350 degrees Fahrenheit. In a large bowl mix together the flour, sugar, and salt until everything in combined.
Add the shortening and using a pastry cutter, fork, or your fingers cut it in until the shortening looks like small peas.
Add the warm water a tablespoon at a time mixing after each addition with your fingers or a spatula. Handle the dough as little as possible while forming the dough into a ball.
Divide the dough in half and press into a 1-inch disk. If you aren’t using both pie crusts at once you can wrap the other half in saran wrap and place it in a freezer bag in the freezer for up to three months.
Roll out the crust and place into a 9-inch pie plate.
Prick the bottom and sides with a fork. Line the crust with aluminum foil or parchment paper and place pie beads or dried beans in the bottom. Make sure the foil or paper is pressed up against the edges of the pie crust.
Bake for 15 minutes then remove the paper and pie weights. Place the crust back in the oven for 10 minutes or until golden brown. Cool on a wire rack on the counter.
- 3/4 c. granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 Tbsp. packed cornstarch
- 1/4 tsp. salt
- 1 1/2 c. whole milk (I used 2%)
- 1/2 c. heavy whipping cream
- 4 large egg yolks
- 1 c. semisweet chocolate chips (I used a mixture of semisweet and milk chocolate)
In a large saucepan whisk together the sugar, cocoa powder, cornstarch, and salt.
In a separate small bowl, whisk together the milk, heavy cream, and egg yolks until it’s smooth.
Pour the wet ingredients into the dry ingredients and whisk until everything is blended and the mixture looks like frothy chocolate milk.
Turn the stove on medium-high heat and cook being sure to whisk constantly until the mixture comes to a low simmer. You’ll whisk the mixture for about 8 minutes and the mixture will start to thicken then boil. Make sure you’re scraping the bottom of the saucepan to prevent scorching. Let the mixture boil for 5 minutes while you’re still whisking. Remove from the heat and whisk in the chocolate chips until they’re melted and the mixture is smooth. Pour into your prepared pie crust and immediately cover it with plastic wrap to prevent a film from forming.
Chill in the refrigerator for at least 4 hours until the pie is set. Before serving add a dollop of whipped cream (homemade or store-bought – it’s your choice) and enjoy!