I heard that today is pie appreciation day, so of course I made a chocolate pie to celebrate! I’m a pretty picky pie crust person, most crusts are just nasty. I thought I didn’t like pie crust until I found this recipe from Tartine and I use it every time for a flaky wonderful crust. The key is for everything to be as cold as possible for as long as possible. The resting period between making the dough and using it is absolutely essential.
As far as the filling goes, it is just plain easy and delicious. My aunt has made it for years and it’s one of my favorites. For this version I just topped it with loads of whipped cream and sprinkled with cocoa. You really need whipped cream or vanilla ice cream to cut the richness of the chocolate.
If you make this, let me know! Or if you know of another good chocolate pie recipe, I’m all ears. I love chocolate.
(I had more photos on my camera but I’m having problems with my card reader and it deleted them… not the first time! Arg.)
3/4 cup melted butter
1/3 cup cocoa
3/4 cup sugar
1 tsp. vanilla
1/3 cup flour
1/2 cup chocolate chips
Preheat oven to 350.
Mix melted butter with cocoa. Add in the sugar until well mixed, then add the vanilla and eggs. Stir in the flour and salt. Finally, add the chocolate chips.
Pour mixture into a prebaked pie shell.
Bake for 30-35 minutes.
Flaky Pie Crust
adapted from Tartine
I cut the recipe in half to make enough for one pie crust with a little extra
1/2 tsp salt
1/2 cup ice water
1 1/2 cups all-purpose flour
1/2 cup + 2 tbs very cold butter
Put your measuring cups and mixing bowl in the freezer for a few minutes while you pull out your ingredients.
Let salt dissolve in the ice water.
Pour flour into the bowl. Cut the butter into small pieces and mix with your hands or use a dough/pastry blender until the butter looks like little peas. Slowly add in the ice cold water, continue to mix until the dough isn’t too sticky but will stay in a ball shape. You may need more water. Don’t worry if it gets too wet, you can add some more flour to counteract the stickiness.
Flatten the dough and wrap in plastic wrap (or place in tupperware). Let it rest for at least an hour in the fridge.
For a prebaked crust, set your oven to 375. Roll out the dough on a floured surface until thin. Place in your pan and poke holes in the bottom of the crust with a fork. Cut parchment in a circle shape and place on top of the dough, weigh it down with pie weights or beans. Bake for around 20 minutes, remove the parchment and place back in the oven. Bake until the shell is a nice light brown.