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Here we are already at pie No. 4 with 48 more to go. Since there’s not a lot of fruit currently in season, I’m going to fill in with readily available ingredients. And besides, when is chocolate NOT in season??
I’ve received a lot of questions about pie crust. This post includes a bit more detail so let me know if it helps.
Once again I’ll mention that my mother used to make this pie, and it was/is my personal favorite. I’ve always had a thing for chocolate and that has not waned as I get older.
Chocolate Cream Pie
For a single baked pastry shell you’ll need ice water mixed with a little vinegar, shortening, flour and salt.
Measure your flour, salt and shortening into a mixing bowl.
Using a pastry blender, cut the shortening until pieces are the size of small peas.
I love my dishwasher safe pastry blender. It makes cutting in the shortening a snap!
Then add your ice cold water / vinegar mixture all at once.
I have always found it better to add more water than the recipe calls for.
For this crust I used 7 tablespoons ice cold water.
Push it together with a fork until it forms a soft ball.
Place the pastry dough on a floured surface to roll out.
After taking this photo, I noticed I was being watched.
This is Captain Cat. He’s a mess. Specifically his personality is …. a mess.
Truly I love ’em. But there’s a story. More on him later.
Roll out the pastry into a circle just a little larger than your pie plate.
This is what I get asked the most.
How to put the dough in the pie plate without stretching or otherwise mutilating your nicely rolled pastry.
First I fold it half.
Then into fourths.
Place the dough in the pie plate with the point at the center.
Now you do the reverse and unfold it. First in halves and make sure it’s positioned correctly.
Then open it all the way. If you need to move the dough to make it more centered, pick up the dough on the end and sort-of slide it to the middle. You just don’t want to stretch it if at all possible.
Fold the edges under and pinch them together.
Then crimp the edges by pinching the dough between your fingers.
Go all the way around.
For a baked pastry shell, you need to prick the bottom and sides of the pie with a fork.
This will help prevent the crust from bubbling up in the oven.
Not too many, but don’t be afraid to make a few holes.
You can see how it’s bubbling up around the areas I did not prick with the fork.
Bake 10 – 12 minutes until lightly browned and set aside.
For the chocolate cream filling you will need three egg yolks,
3 ounces chocolate, butter, vanilla, milk, sugar, salt, cornstarch and flour.
First combine the sugar, salt, cornstarch and flour in a sauce pan.
Stir all these dry ingredients together with a whisk.
Chop the chocolate into pieces.
Separate the eggs. Keep the egg whites handy for the meringue.
Lightly beat the egg yolks in a small mixing bowl. Set aside.
Whisk the milk into the dry ingredients. Begin cooking on moderate heat.
Add the chocolate pieces to the milk mixture.
As the milk and sugar get warmer, the chocolate will melt. Keep stirring.
Cook stirring constantly, until mixture thickens and boils. Boil one minute.
Remove the chocolate mixture from the heat and stir half into the lightly beaten egg yolks.
Whisk until smooth.
Stir the egg yolk / chocolate mixture back into the pan with the remaining chocolate.
Boil 1 more minute, stirring constantly. Remove from heat.
Stir in vanilla and butter. Mix well.
Pour chocolate mixture into the baked pastry shell.
Yum! Now we add whipped cream or meringue.
For meringue you’ll need cream of tartar, sugar, 4 large egg whites, water and cornstarch.
Mix the water and cornstarch in a small pan.
Cook over medium heat until it thickens and becomes paste-like. Remove from heat and cool.
Blend room temperature egg whites and cream of tartar with a blender on high until foamy.
Change speed to medium and slowly blend in the sugar.
Turn the speed back to high and beat until the meringue forms a ribbon.
Add the cooled cornstarch mixture and beat on high until soft peaks form.
Top pie with meringue spreading evenly.
Make peaks or swirls for a fun look. Bake at 375 degrees for about 15 minutes.
The peaks brown faster than the rest of the meringue. It reminds me of toasted marshmallows.
When cutting a pie with a meringue topping, run your knife under hot water and wipe clean before slicing.
This will help keep the meringue from ripping. Chill and enjoy!
Chocolate Cream Pie
(Adapted from Vanilla Cream Pie recipe by Betty Crocker)
Baked Pastry for Single-crust Pie
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
7 or 8 tablespoons ice water
1 teaspoon white vinegar mixed in the ice water
In a mixing bowl stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle ice water (and vinegar) over mixture. Stir with a fork until almost completely mixed. Gather dough with your hands and form a ball. On a lightly floured surface, press dough with hands to form a circle. Roll dough from center to edge forming a circle large enough to fit your pie plate. Prick bottom and sides with a fork and bake in a 450 degree oven for 10 to 12 minutes or until golden brown. Cool on a wire rack.
Chocolate Filling:
1 1/2 cups sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon Gold Medal flour
3 cups milk
3 egg yolks, slightly beaten
1 tablespoons butter
1 1/2 teaspoon vanilla extract
3 square chocolate, chopped (3 ounces)
Mix in saucepan, sugar, salt, cornstarch and flour. Stir milk in gradually. Add chopped chocolate. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slowly stir half the mixture into 3 egg yolks, slightly beaten. Then blend the egg mixture back into the saucepan with the remaining hot mixture. Boil 1 minute more, stirring constantly. Blend in butter and vanilla extract. Pour into baked pastry shell. Top with Meringue.
Meringue
1 tablespoon cornstarch
1/4 cup water
4 large egg whites, room temperature
1/2 teaspoon cream of targar
1/2 cup sugar
In a small pan, mix the cornstarch and water. Cook over medium heat, whisking constantly. Mixture will thicken and become paste-like in consistency. Remove from heat and cool.
Put the egg whites in a large mixing bowl. Add the cream of tartar and beat until foamy. Slowly add the sugar while beating at medium speed. Once all sugar is add, beat mixture on high until if forms ribbons. Add the cornstarch mixture and beat on high speed until soft peaks form.
Top pie with meringue and bake at 375 degrees for about 15 minutes or until browned.
Cool pie and chill before serving. Use a hot knife to cut meringue and prevent tearing.
Good luck and enjoy some pie!
Thanks so much for stopping by ~ Tricia
Wren
I’ve looked everywhere but is this recipe for a 9-inch pie? If not, what size? Thanks.
Tricia Buice
Sorry Wren. Yes 9-inch pie plate is best.
Brenda
Can I just say "I LOVE YOUR BLOG!!!" I am going to try one of your desserts soon. I promise! I love Chocolate Pie – so maybe this will be the first one. You never know when we may be in town visiting Tom's brother. You may see us on your front porch one day!
Sarah @ The Smart Kitchen
If only you had posted this on Friday when my roommate and I were discussing how, exactly, one makes a chocolate cream pie.<br /><br />Um…I am SO jealous of your pie crust skill!
Rich
Wow, Tricia, that is a great walkthrough for a great-looking pie! Chocolate pie is one of my favorite things in this entire universe. Not just the food universe, but the entire universe.