Chocolate Pie
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Ingredients
- CRUST
- 1 c. (120 g.) all-purpose flour, plus more for dusting
- ¾ c. unsweetened cocoa powder
- ½ c. (55 g.) powdered sugar
- ½ tsp. kosher salt
- ½ c. (1 stick) cold unsalted butter, cut into ¼" pieces
- 3 tbsp. (or more) ice water
- CUSTARD & SOUR CREAM WHIPPED CREAM
- ¾ c. whole milk
- 3¼ c. heavy cream, divided
- 4 oz. semisweet chocolate, finely chopped
- 2 oz. unsweetened chocolate, finely chopped
- 6 large egg yolks
- ¼ c. granulated sugar
- ¼ tsp. kosher salt
- 2 tbsp. powdered sugar
- 3 tbsp. sour cream or crème fraîche
- Chocolate shavings, for serving
Instructions
- In a large bowl, whisk flour, cocoa powder, powdered sugar, and salt. Using your fingers or a pastry blender, work butter into dry ingredients until small, pea-size pieces form.
- Add water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). If dough isn’t coming together, add 1 tablespoon more water.
- Turn out dough onto a lightly floured surface. Roll to a disk about 1" thick. Wrap with plastic wrap and refrigerate at least 1 hour or up to 3 days.
- On floured surface, roll dough to a 12" circle, then unfurl into a 9" pie plate. Press dough into bottom and up sides of dish. Trim excess dough, then crimp edges. Refrigerate until cold, about 25 minutes.
- Preheat oven to 400º. Place parchment over dough, then add pie weights or dried beans.
- Bake crust until set and slightly darker in color, about 15 minutes. Remove pie weights and let cool.
- CUSTARD & SOUR CREAM WHIPPED CREAM
- Preheat oven to 325º. In a large pot over medium-high heat, combine milk and 2¼ cups cream. Bring to a boil, then remove from heat. Whisk in semisweet and unsweetened chocolates until melted and smooth.
- In a large bowl, mix egg yolks, granulated sugar, and salt. Temper yolks by adding a few ladles of chocolate mixture into yolk mixture and whisking to combine. Continue to gradually add chocolate mixture until combined.
- Strain chocolate mixture through a fine-mesh sieve into a large measuring cup or bowl. Pour custard into crust.
- Bake pie until custard is mostly set with a bit of a jiggle in the center (some slight cracking is fine), 35 to 40 minutes. Let cool to room temperature, then refrigerate at least 1 hour or up to overnight.
- Right before serving, in the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), on medium-high speed, beat powdered sugar and remaining 1 cup cream until stiff peaks form. Fold in sour cream.
- Top cooled pie with whipped cream and chocolate shavings.
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