Description
This delicious Chocolate Pies recipe features a buttery, flaky homemade pie crust filled with a rich, creamy chocolate custard. Topped with whipped cream and chocolate shavings, these individual pies are perfect for a decadent dessert that will impress family and friends.
Ingredients
Scale
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water (more if needed)
- 1/4 tsp salt
- 1 tsp granulated sugar (optional)
Chocolate Filling
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 4 oz semisweet or bittersweet chocolate, chopped
Topping
- Whipped cream or whipped topping
- Chocolate shavings or cocoa powder for garnish
Instructions
- Prepare the Pie Dough: In a large bowl, combine the all-purpose flour, salt, and sugar if using. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Add more water if necessary but avoid overworking the dough.
- Chill the Dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to let it firm up and make rolling easier.
- Roll Out the Dough: On a floured surface, roll out the chilled dough until about 1/8 inch thick. Cut out 5-inch circles and gently press them into a muffin tin or individual pie tins, making sure to evenly cover the base and sides.
- Bake the Crust: Preheat the oven to 375°F (190°C). Line each pie crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 10-12 minutes, then remove parchment and weights, and bake for another 5 minutes until golden brown and set. Allow the crusts to cool.
- Make the Chocolate Filling: In a medium saucepan, whisk together the whole milk, heavy cream, sugar, cocoa powder, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture just begins to thicken. In a separate bowl, whisk the egg yolks. Temper the yolks by gradually adding a small amount of the hot cocoa mixture while whisking continuously, then return all to the saucepan.
- Cook the Custard: Continue cooking the mixture on medium-low heat, stirring constantly until it thickens further and coats the back of a spoon. Remove from heat and stir in the butter, vanilla extract, and chopped chocolate until smooth and glossy. Let the filling cool slightly.
- Assemble the Pies: Pour the warm chocolate filling into the cooled pie crusts evenly. Chill the pies in the refrigerator for at least 2 hours or until fully set.
- Garnish and Serve: Before serving, top each pie with a dollop of whipped cream and sprinkle with chocolate shavings or a dusting of cocoa powder for an elegant finish.
Notes
- Be careful not to overwork the pie dough to ensure a tender, flaky crust.
- You can substitute semi-sweet chocolate with bittersweet for a richer flavor.
- If you don’t have pie weights, dried beans or rice can be used for blind baking.
- Let the filling cool slightly before filling the crusts to prevent them from becoming soggy.
- For an extra touch, add a pinch of espresso powder to the chocolate filling to enhance the chocolate flavor.
