YELAPA-STYLE CHOCOLATE PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ CUPS PLUS ¼ CUP ALL-PURPOSE FLOUR, DIVIDED
1 TEASPOON TABLE SALT, DIVIDED
4 TABLESPOONS SALTED BUTTER, CUT INTO PIECES
¼ CUP VEGETABLE SHORTENING, CUT INTO PIECES
1½ CUPS WHITE SUGAR
½ CUP DUTCH-PROCESSED COCOA POWDER
3 TABLESPOONS CORNSTARCH
8 LARGE EGG YOLKS
2½ CUPS WHOLE MILK
1 TABLESPOON VANILLA EXTRACT
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Directions: |
Directions:Dutch-processed cocoa is the best type to use here, as the alkali added during processing gives it a deep, dark hue. That said, natural cocoa will work but the filling will be lighter in color. When lining the pie plate with the rolled dough, if the dough tears, not to worry, as it’s easy to patch. To prevent shrinking and slipping during baking, the foil-lined pie shell is filled with about 2 cups of pie weights. The weights are removed after about 20 minutes, then the pie shell is returned to the oven to allow it to brown all over. This pie is a perfect dessert to bring to an outdoor gathering. Store leftovers well wrapped in the refrigerator for up to three days.
Don’t let the filling reach a vigorous simmer on the stovetop. Be sure to pull the pan off the heat when the mixture reaches a gentle simmer and has thickened to the consistency of sour cream. Whereas a solids immer or a boil is desirable when making a standard pudding or pastry cream, the finished texture of thisfilling will become too thick if it reaches that point, as baking will “set” it even more. |
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Number Of
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Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 Hour 40 minutes |
Personal
Notes: |
Personal
Notes: Yelapa, on the west coast of central Mexico, Chelly Rodriguez is known as the Pie Lady. For more than two decades, she’sbeen selling home-baked pies by the slice, to be eaten out of hand while lounging or strolling on the beach. Food writer andrecipe developer Paola Briseño-González re-created Rodriguez’s chocolate pie (pay de chocolate in Spanish), complete with asandy, cookie-like crust and a dark, cocoa-rich filling that holds its shape whether you serve slices at room temperature or chilled.
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