Introduction:
Grandma’s Chocolate Pie is a rich, creamy, and nostalgic dessert that captures the essence of homemade comfort. The silky smooth chocolate filling is nestled in a buttery, flaky pie crust, creating a perfect balance of flavors. This pie has been passed down through generations, and its luscious texture and decadent taste never fail to impress. Whether you’re serving it at a holiday dinner or a simple family gathering, this pie is sure to be a crowd-pleaser.
Ingredients:
For the Pie Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup unsalted butter, cold and cut into cubes
3-4 tablespoons ice water
For the Chocolate Filling:
1 1/2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 large egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Prepare the Pie Crust:
In a large bowl, combine flour and salt. Add the cold butter cubes and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough starts to come together.
Turn the dough out onto a lightly floured surface, shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Roll the dough out to fit a 9-inch pie dish. Line the dish with the dough and trim any excess.
Prick the bottom with a fork to prevent bubbling, and bake for 15-20 minutes or until golden.
Let the crust cool completely.
Make the Chocolate Filling:
In a medium saucepan, whisk together the milk, cream, sugar, cocoa powder, flour, and a pinch of salt over medium heat. Bring to a simmer, stirring constantly to avoid lumps.
In a separate bowl, whisk the egg yolks. Gradually add about 1 cup of the hot milk mixture to the yolks, whisking constantly to temper them.
Slowly pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture, whisking constantly. Continue cooking over medium heat until the mixture thickens (about 5-7 minutes).
Remove from heat and stir in the butter and vanilla extract until smooth.
Assemble the Pie:
Pour the chocolate filling into the cooled pie crust, smoothing the top with a spatula.
Allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully set.
Serve and Enjoy:
Once chilled and set, slice the pie and serve with whipped cream or shaved chocolate for an extra indulgent touch.
Description:
This Grandma’s Chocolate Pie is a true indulgence.
The rich and velvety chocolate filling, with a slight cocoa flavor, complements the flaky pie crust beautifully.
Each bite is smooth and luxurious, offering the perfect amount of sweetness.
The combination of milk, cream, and eggs creates a custard-like texture that pairs wonderfully with the homemade crust.
It’s the kind of dessert that takes you back to simpler times, with the comforting flavors of a well-loved family recipe.
Tips:
Crust Tip:
If you prefer a store-bought pie crust, feel free to use one to save time, but homemade adds that extra touch of flavor and flakiness.
Tempering the Eggs:
When adding the egg yolks to the hot mixture, be sure to do it slowly and gradually to avoid scrambling the eggs.
This technique creates a smooth filling.
Flavor Variations:
For a deeper chocolate flavor, you can use dark chocolate instead of cocoa powder. Melt it and incorporate it into the filling after it thickens.
Whipped Cream:
If you plan to top the pie with whipped cream, make sure it’s freshly whipped for the best texture. A dusting of cocoa powder or chocolate shavings can also enhance the pie’s look and flavor.
Pie Storage: Store the pie in the fridge, covered, for up to 3 days. The filling will keep its creamy texture when refrigerated properly.
Correction:
Ensure the crust is fully cooled before filling to prevent the chocolate mixture from becoming runny.
Make sure to stir constantly while the filling thickens to avoid burning the custard mixture. If you notice lumps in the filling, you can strain it through a fine mesh sieve to smooth it out.
If the pie crust edges brown too quickly during baking, cover them with aluminum foil or a pie shield to prevent over-baking while the rest of the crust finishes cooking.