Pie! Not? Everyone likes pie. Everyone can find a taste they like, from fresh and fruity to rich chocolate and velvety with whipped cream or a la mode. Pie, which is liked by both men and women of all ages, is outselling cupcakes. Men prefer handmade pies near me to princess cupcakes. I chose to share my favorite handmade chocolate pie recipe, which is rich, creamy, and gratifying since many dessert lovers prefer chocolate.
This homemade chocolate pie is perfect for any occasion. It’s ideal for birthdays, family gatherings, potluck dinners, ladies’ luncheons, thank-you gifts to pastors and teachers, and cheering up sick or sad people.
Homemade Chocolate Pie Ingredients:
- A baked pie crust (below)
- 1/4 stick of butter or margarine
- 3 ounces of baked chocolate that isn’t sweetened
- 1 cup sugar
- 3 spoonfuls of cornstarch
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup of heavy cream Creme Fraîche
Directions:
- Bake pie crust.
- Melt butter and chocolate in a 2-quart saucepan over low heat, stirring occasionally. Stop cooking. Combine sugar and corn flour and add to chocolate.
- Beat the eggs in a separate dish with an electric mixer on medium speed until they are thick and bright yellow, then add them to the chocolate mixture. Keep stirring the chocolate mixture for 5 minutes over medium heat. The mixture thickens and shines. Vanilla and remove from heat. Stir it every 10 minutes to cool.
- Beat whipping cream on high speed in a refrigerated basin. Add chocolate into whipped cream. Fill pie crust. Cover and refrigerate for 4 hours to set. Top with whipped cream.
Ingredients:
- 1/3 cup shortening plus 1 tablespoon
- 1 cup flour—all-purpose or unbleached
- salt
- Cold water: 2–3 spoonfuls
Directions:
- Cut shortening into flour and salt with a pastry blender or fork until crumbly. One tablespoon at a time, add cold water and stir with a fork until all the flour is wet and the dough is practically clean of the basin (1 to 2 teaspoons more water can be added if needed).
- Form a dough ball. Flatten the dough into a circle with a lightly floured rolling pin. Overworking the dough might make it tough.
- Shape the dough into a circle 2 inches larger than an upside-down 9 x 1 1/4-inch pie plate or 3 inches larger than a 10- or 11-inch tart pan. Use flour and a cloth-covered rolling pin. Put the dough in the pie pan folded in fourths. Open and gently push into the pan.
Please use heat-resistant glass or dull aluminum pie pans. The pastry is made with shortening, so no pan greasing is needed.
In a food processor, pulse the shortening, flour, and salt until crumbly to save time. Pour all the water through the feed tube at once and pulse until the pastry dough pulls away from the bowl.
