The filling of this chocolate-crust pie is luscious, but not too rich. (Think old-fashioned chocolate pudding.) A bit of sour cream in the whipped topping balances the chocolate perfectly.
Ingredients
1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
4 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1/2 cup shortening, chilled and cut up
3 -4 tablespoons ice water
1 cup chopped semisweet chocolate (6 ounces)
2 tablespoons butter
3 cups whole milk
2/3 cup granulated sugar
4 egg yolks
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
3/4 cup whipping cream
2 tablespoons sour cream
1 tablespoon powdered sugar
Chocolate curls or grated semisweet chocolate
Directions
For crust: In a medium bowl, combine flour, 2 tablespoons cocoa, 4 1/2 teaspoons sugar and the salt. Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs.
Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork. Continue adding water, 1 tablespoon at a time, until all dough is moistened. Form dough into a ball. On a lightly floured surface press dough into a disk. Roll dough into a 12-inch circle. Ease circle into a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra crust and crimp as desired.
Prick bottom and sides of pastry with a fork. Line crust with a double layer of foil. Bake in a 425 degrees F oven for 10 minutes. Remove foil and bake for 8 minutes more or until set and dry. Remove from oven and cool completely.
For filling: Place chopped chocolate and butter in a medium bowl. Set aside. Heat milk in a large heavy saucepan over medium heat until steam rises from surface (do not let boil). Meanwhile, in a medium mixing bowl, whisk together 2/3 cup sugar, the yolks, cornstarch, and 2 tablespoons cocoa powder (mixture will be thick).
Slowly whisk 2 cups of the hot milk into egg mixture. Add egg mixture back into saucepan. Cook and stir until mixture comes to a boil. Cook for 30 seconds more. Pour over chopped chocolate and butter. Let stand for 3 minutes. Add vanilla; whisk until chocolate and butter are melted and mixture is smooth.
Pour into cooled crust. Cover pie with plastic wrap and refrigerate for at least 4 hours or overnight until set.
When ready to serve, prepare topping. In a large mixing bowl beat cream, sour cream and powdered sugar with an electric mixer on medium speed just until stiff peaks form. Spread over pie and top with chocolate curls.
Egos & Buffaloes 