Directions: |
Directions:Preheat oven to 400º
For crust:
Stir together flour and salt in a medium sized mixing bowl. Using a medium cheese grater, grate butter and shortening into the flour. Toss to distribute butter evenly throughout the flour. Sprinkle about 4 tbsp ice water over the flour mixture, tossing with a fork, then press together into ball, adding more ice water, a tsp at a time until the dough just holds together. Do not work the dough any more than you have to to form the dough into a ball. The more you work the dough, the tougher the crust will get and you will be stretching the gluten in the flour. Working the dough less will result in a nice flaky crust. Flatten the dough ball into a disk, wrap in plastic wrap and chill in the refrigerator for 30 minutes. Roll dough out on a floured surface into a large circle, place into a 9" deep dish glass pie plate, crimping the edges in your favorite design. Prick the entire crust with a fork, including the sides, paying special attention to the edge between the bottom and the side. Sprinkle the bottom of the crust with 2 tbsp granulated sugar. Bake for 12 to 15 minutes until crust is golden brown. Set aside to cool. (You can use this crust for any cream pie recipe)
For filling:
Beat eggs in a small mixing bowl and set aside. In a large saucepan stir together the corn starch and sugar until well mixed. Add milk and whisk together. Cook over medium-high heat until mixture comes to a boil. Turn heat down and cook mixture at a low boil for 2 minutes. Remove from heat. Put one cup of the hot mixture into the bowl of eggs and whisk together immediately. Return the egg mixture to the saucepan, return saucepan to the burner, bring mixture back to a boil, boil gently for 1-1/2 minutes (mixture should be getting quite thick). Remove from heat and add butter, unsweetened chocolate and vanilla, whisking together until butter and chocolate are melted and mixture is smooth. Set aside to cool for 5 minutes. Pour filling mixture into the crust, spread to smooth the top. Place a piece of plastic wrap on top of the filling, pressing down lightly (this will keep a chewy film from forming while the pie cools). Put pie in the refrigerator to chill for one hour or more.
Topping:
Place heavy cream, sugar and vanilla in a large mixing bowl. Beat with an electric mixer until light and fluffy and peaks form. Be careful not to over beat as you will end up with sweet butter.
Remove plastic wrap from top of pie. Spread whipped cream topping over filling, making decorative swirls in the cream. Serve. NOTE: this pie should be eaten the first day, as it does not keep well. |
This recipe for Chocolate Cream Pie is from