Introduction
If you’re looking for a delightful dessert that is both rich and classic, an old-fashioned chocolate pie is the perfect choice. This indulgent treat features a creamy chocolate filling nestled in a flaky crust, topped with a fluffy meringue that adds an elegant finish. Follow this easy recipe to impress your family and friends with a homemade sweet that’s sure to be a hit!
Detailed Ingredients with measures
For the Pie Crust:
– 1 ½ cups all-purpose flour
– ½ teaspoon salt
– ½ cup unsalted butter, chilled and cut into small pieces
– 4-5 tablespoons ice water
For the Chocolate Filling:
– 1 cup granulated sugar
– 3 tablespoons unsweetened cocoa powder
– ¼ cup all-purpose flour
– ¼ teaspoon salt
– 3 large egg yolks
– 2 cups whole milk
– 1 teaspoon pure vanilla extract
– 2 tablespoons unsalted butter
For the Meringue Topping:
– 3 large egg whites
– ¼ teaspoon cream of tartar
– 6 tablespoons granulated sugar
– ½ teaspoon pure vanilla extract
Prep Time
Preparation for this chocolate pie takes approximately 30 minutes, plus some additional time for chilling the pie crust and letting the pie set in the refrigerator.
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 2 hours and 55 minutes (including chilling)
Yield: 1 pie (8 servings)
Enjoy your homemade old-fashioned chocolate pie!
Detailed Directions and Instructions
Prepare the Pie Crust
– In a large mixing bowl, combine 1 ½ cups all-purpose flour and ½ teaspoon salt.
– Add ½ cup chilled unsalted butter pieces. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
– Gradually add 4-5 tablespoons ice water, one tablespoon at a time, mixing until the dough comes together.
– Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
– On a floured surface, roll out the dough to fit a 9-inch pie pan.
– Transfer the dough to the pie pan, trim any excess, and crimp the edges.
– Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
– Bake in a preheated oven at 375°F (190°C) for 15 minutes.
– Remove the weights and parchment, and bake for an additional 5-7 minutes until golden.
– Allow the crust to cool completely.
Prepare the Chocolate Filling
– In a medium saucepan, whisk together 1 cup granulated sugar, 3 tablespoons unsweetened cocoa powder, ¼ cup all-purpose flour, and ¼ teaspoon salt.
– In a separate bowl, lightly beat 3 large egg yolks.
– Gradually whisk in 2 cups whole milk until smooth.
– Pour the milk mixture into the saucepan with the dry ingredients, whisking continuously.
– Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
– Once thickened, remove from heat and stir in 1 teaspoon pure vanilla extract and 2 tablespoons unsalted butter until fully incorporated.
– Pour the filling into the cooled pie crust.
Prepare the Meringue Topping
– In a clean mixing bowl, beat 3 large egg whites with ¼ teaspoon cream of tartar until soft peaks form.
– Gradually add 6 tablespoons granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
– Beat in ½ teaspoon pure vanilla extract.
Assemble and Bake
– Spread the meringue over the chocolate filling, ensuring it touches the crust edges to seal.
– Use a spatula to create peaks in the meringue.
– Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
– Remove from the oven and let the pie cool to room temperature.
– Refrigerate for at least 2 hours before serving to allow the filling to set.
Notes
Pie Crust
– For a flakier crust, ensure the butter is very cold, and avoid overmixing the dough.
Chocolate Filling
– Stirring continuously while cooking is crucial to prevent lumps and ensure even thickening.
Meringue Topping
– Make sure the bowl and beaters for the egg whites are completely clean and free of grease for the best meringue results.
Cooling
– Allowing the pie to cool at room temperature before refrigerating helps the filling set properly.
Cook Techniques
Making Pie Crust
To create a flaky and tender pie crust, it’s important to keep the butter cold. Use a pastry cutter or your fingers to blend the butter into the flour until you achieve a coarse crumb texture. Adding ice water slowly helps to bind the dough without overworking it.
Blind Baking
Blind baking is essential for ensuring your pie crust is cooked through and doesn’t become soggy from the filling. Line the crust with parchment paper and use pie weights or dried beans to maintain its shape during baking.
Thickening the Filling
When preparing your chocolate filling, ensure that you constantly whisk the mixture over medium heat until it thickens and reaches a gentle boil. This will ensure a smooth and creamy texture.
Beating Egg Whites
To achieve stiff peaks in your meringue topping, make sure your mixing bowl is clean and free of grease. Gradually add sugar while whisking the egg whites, which helps in stabilizing the meringue.
Sealing the Meringue
Spread the meringue topping over the chocolate filling, ensuring it touches the crust to prevent it from shrinking away during baking. Creating peaks will enhance the appearance of your pie.
FAQ
Can I use a store-bought pie crust instead of making my own?
Yes, a store-bought pie crust can save time. Just follow the package instructions for blind baking.
What can I do if my filling is too runny?
If your filling is too runny, it may not have been cooked long enough. You can reheat it gently while whisking to thicken it further.
How can I store the chocolate pie?
Store the pie in the refrigerator, covered loosely with plastic wrap, for up to 3 days.
Can I use a different topping instead of meringue?
Yes, you can top your chocolate pie with whipped cream or a chocolate ganache if you prefer.
What is the purpose of cream of tartar in meringue?
Cream of tartar helps stabilize the egg whites and allows them to hold their shape better when whipped.
Conclusion
Creating a classic old-fashioned chocolate pie at home is a rewarding experience. With a rich chocolate filling, a flaky pie crust, and a fluffy meringue topping, this dessert is sure to impress family and friends. Allowing the pie to set in the refrigerator ensures the perfect slice every time. Enjoy the delightful combination of textures and flavors!
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