Chocolate needs no introduction. And pie. I could say so much about pie. It’s by far my favorite dessert. I like all kinds of pie too. But today I need to share with you this Chocolate pie recipe. I made it for a pie auction. And when a man came back into the kitchen and asked who had made a certain pie, and he then described this chocolate pie that I had made, I knew this one was a winner. He asked me to make him a whole pie for a nice donation to the youth department at church. I, of, course said sure!!!
So you start with a blind baked pie shell. Could you go to the store and get a frozen pie crust? Of course you could. But I deeply believe you would regret it. Friends don’t let friends buy frozen pie dough or crusts. I beg you to try to make it from scratch. It makes all the difference. It’s not hard. Don’t be scared. Just do what The Pioneer Woman says here. Do it.
So blind bake your pie crust. Which means you bake the crust without the filling. Once you have your pie crust nicely in your pie plate, grab some parchment paper and put it on top of the crust. Throw some dry beans in the middle until it fills the pie and bake it at 350 degrees for 12 minutes. Then you take it out, remove beans and paper and bake it another 5 minutes. Easy. You end up with this. And do you notice the imperfection? Thats how a homemade pie crust should look! Imperfect!!
Now, onto the filling. In a saucepan mix
1/2 cup cocoa
1/4 cup cornstrach
3 egg yolks
1/4 tsp salt
1 1/2 cup sugar
Then slowly add 2 cups of milk while whisking constantly. This is super important so you don’t get scrambled egg yolks. How do I know? Because I may or may not have had scrambled egg yolks and had to push them through a strainer a few times…
Cook over medium high heat whisking constantly until thick and creamy- about 10 minutes.
Then pour into your blind baked crust and chill until its set.
You can get fancy after that with whipped cream or just leave it plain. Either way – this chocolate pie will be a winner.