It’s. So. CHOCOLATEY!!! You can’t have 12 DAYS OF CHRISTMAS PIES AND TARTS without Chocolate Pie!! It’s Day 9 y’all!!
It’s so fun to make!! Just crust and filling. The filling was so easy to make!! After I made it, I had a little taste and whoa!! Yum!!!
I love that this recipe only needs things that I already have in the pantry or refrigerator! From the pantry, you need cocoa powder (I always have this because my boys love chocolate cake!), cornstarch (I use this for baking and cooking), vanilla extract and sugar (always have an extra bag in my pantry). And from the refrigerator, milk (Organic is the best!) and butter (my pride and joy!!). So I hope you’ll pantry and refrigerator has all this ingredients so you make this pie!! I hope you’ll enjoy this recipe!
Whisk the cocoa powder, sugar and cornstarch and salt in a medium saucepan. Then add in the heated milk and whisk for about 3 minutes.
Once it comes together, add in the butter and vanilla extract.
Once you’ve baked the pie crust, pour in the content of that bowl of happiness into the crust!!
Woo hoo!! What a beauty!!! What a great pie to share with a friend! Goes great with coffee!!
Happy Baking!!
| Servings |
8 servings
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- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup butter cut into 1/4-inch cubes and chilled
- 8-10 tbsps ice water
- 3 cups whole milk
- 1/3 cup cornstarch
- 1 1/4 cups sugar
- 1/2 cup cocoa powder
- 2 tsp vanilla extract
- 3 tbsp butter
- 1/4 tsp salt
Ingredients
All Butter Crust
Chocolate Filling
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- Pulse the flour, sugar and salt in a food processor for 5 seconds.
- Add the butter and pulse until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big ball using your hands.
- Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks.
- Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days.
- Remove one the dough from the refrigerator 10 minutes ahead of time so that it just starts to soften and is easier to roll. Leave the other one in the refrigerator. If you are not using it right away, put it in the freezer.
- Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill for 30 minutes.
- Preheat the oven to 375 degrees F. Line the pie crust with double layered foil. Add pie weights.
- Bake for about 15 minutes. Take out the foil and the pie weights (BE VERY CAREFUL, THE PIE WEIGHTS ARE VERY HOT!)
- Bake for another 15 minutes so that the bottom is golden brown. Place on a wire rack and let cool before pouring in the filling.
- In a small pot, heat up the milk and set aside.
- In a medium sauce pan, whisk together the cocoa powder, sugar, cornstarch and salt.
- Add in the heated milk and whisk until smooth.
- Cook and whisk over medium heat until it starts to boil. As soon as it starts to boil, start a timer for 3 minutes. Whisk for 3 minutes.
- Remove from the heat and let cool for just a minute. Whisk in the butter and extract.
- Pour into the prepared pie crust. Cover the pie with plastic wrap, letting it touch and cover the top of the pie. (It'll stick to the top of the pie and prevent it from forming a film)
- Refrigerate at least 4 hours but preferably 24 hour.
Adapted from : Big Bear's Wife and Five Heart Home
