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Homemade Chocolate Pie Recipe with Flaky Crust

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The rich, velvety filling of homemade chocolate pie paired with a buttery, flaky crust is pure dessert bliss. Perfect for celebrations, holidays, or any occasion.

Ingredients

Scale
  • 1 1/4 cups (156g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 4–6 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 3 cups (720ml) whole milk
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30g) unsalted butter
  • Whipped cream (optional)
  • Chocolate shavings (optional)
  • Fresh berries (optional)

Instructions

  1. In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter to blend until the mixture resembles coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overmixing!
  3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
  5. Gradually add the milk, whisking constantly to prevent lumps. Cook over medium heat until the mixture starts to thicken, about 7-10 minutes.
  6. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking to temper them.
  7. Return the tempered yolk mixture to the saucepan and cook for another 2-3 minutes, stirring constantly, until thickened.
  8. Remove from heat and stir in vanilla extract and butter until smooth.
  9. Preheat your oven to 375°F (190°C).
  10. Roll out the chilled dough on a floured surface, then transfer to your pie dish. Trim and crimp the edges as desired.
  11. Blind bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 5 minutes.
  12. Pour the chocolate filling into the baked crust and smooth the top. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Notes

[‘Chill your butter for a flaky crust.’, ‘Don’t skip blind baking to prevent a soggy crust.’, ‘Temper the eggs slowly to avoid scrambling.’, ‘Refrigerating the pie allows the filling to set properly.’]

Nutrition

Keywords: Chocolate Pie, Homemade Dessert, Flaky Crust, Easy Pie Recipe, Family Favorite

Find it online: https://magnetmeal.com/homemade-chocolate-pie-recipe-with-flaky-crust/