Directions: |
Directions:Filling:
Heat milk- DON’T BOIL. Mix sugar, cocoa, cornstarch, and salt. Pour warm milk into the dry ingredients. Then bring to boil 1 minute. Turn off heat and add butter and vanilla.
Pour into baked pie shell. Let cool.
Crust:
1. Mix flour and salt in bowl. Cut in shortening with pastry blender until particles are the size of peas.
2. Sprinkle with water, 1 tsp at a time, mixing with fork until flour is moistened. Gather dough together with fingers so it cleans bowl. Press into a ball. Turn out on lightly floured cloth covered board.
3. Prepare rolling pin by covering with flour.
4. Flatten with hand, roll out not quite 1/8 inch think. Roll lightly being careful not to add extra flour as that makes pastry tough. Keep rounding edge of pastry. If it begins to break, pinch broken edges together immediately.
5. Keep pastry circular and roll it about 1 “ larger all around than inverted pie pan.
6. Unfold and ease pastry loosely into pan, being careful not to stretch. (stretching causes pastry to shrink during baking.
7. Prepare desired filling and place it in pastry-lined pan. Trim off overhanging edges with scissors. Pinch edges for appearance and pick bottom of it with fork. Bake until brown. Then add the chocolate filling.
TOP OF PIE
Rene and Grandma make this pie with a heavy whipping cream on top. Take heavy whipping cream (start with cup or cup and half) and beat it till it is stiff and peaks. Spread over top cooled chocolate pie and crust. Chill for four hours. Best if you let pie cool completely before adding the topping.
|
This recipe for Chocolate Pie Grandma and Rene's version is from