Delicious Homemade Chocolate Pie
Homemade Chocolate Pie. I like Pie! Don’t you? Why yes, everybody likes pie! With so many fabulous flavors from fresh and fruity to decadent chocolate and creamy with whipped cream or a la mode. Pie is taking the place of the trendy cupcake and it’s no wonder since pie is appealing to young and old, male and female alike.
Men love a delicious homemade pie and don’t usually like those foo-foo princess cupcakes. Since chocolate is what many dessert lovers crave, I decided to share with you my favorite homemade chocolate pie recipe which is rich, creamy and oh so satisfying!
I recommend this homemade chocolate pie for any occasion. It’s great for birthdays, family gatherings, pot-luck dinners, ladies luncheons, as a thank you gift to a pastor or teacher, and it’s a great way to show you care to someone that’s ill or needs uplifting.
Homemade Chocolate Pie
Baked Pie Crust (below)
1/4 cup (stick) margarine or butter
3 ounces unsweetened baking chocolate
1 cup of sugar
3 tablespoons cornstarch
3 large eggs
1 teaspoon vanilla
1 cup whipping cream Whipped Cream
1. Prepare Baked Pie Crust
2. Melt butter and chocolate in 2-quart sauce-pan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch; stir into chocolate mixture.
3. Beat eggs in a separate bowl with an electric mixer on medium speed until thick and bright yellow, stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, the mixture will become thick and glossy. Remove from heat and stir in vanilla. Cool for 10 minutes and stir occasionally.
4. Beat whipping cream in chilled bowl with electric mixer on high speed, until stiff. Fold chocolate mixture into whipped cream. Spread in pie shell. Cover and refrigerate a minimum of 4 hours to set. Garnish with whipped cream.
1/3 cup plus
1 tablespoon shortening
1 cup all-purpose or unbleached flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
1. Cut shortening into flour and salt, using pastry blender or fork, until the mixture becomes crumbly. Sprinkle with cold water, one tablespoon at a time, blending with a fork until all flour is moistened and pastry almost cleans side of bowl ( 1 to 2 teaspoons more water can be added if needed).
2. Shape pastry dough into a ball. Shape into a flattened round with a lightly floured rolling pin. Make certain not to overwork the pastry as that can cause the pastry to become tough.
3. Roll pastry into a circle that is 2 inches larger than the upside-down pie plate, 9 x 1 1/4, or 3 inches larger than 10- or 11-inch tart pan, with a floured cloth-covered rolling pin. Fold pastry into fourths; place in pie pan. Unfold and gently press into pan.
Please note: I recommend using heat resistant glass pie plates or dull-finished aluminum pie pans. Due to the pastry being made with shortening there is no need to grease the pan.
Also, if you have a food processor you can save time by placing the shortening, flour, and salt in the processor and pulsing with quick short pulses until the mixture becomes crumbly. Then pour water all at once through the feed tube and pulse until pastry dough begins to leave the side of the bowl.
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