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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.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
bake:
18 mins
chill:
4 hrs
total:
5 hrs 3 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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°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.

Nutrition Facts

589 calories; fat 38g; cholesterol 141mg; saturated fat 17g; carbohydrates 58g; mono fat 10g; poly fat 5g; trans fatty acid 2g; insoluble fiber 3g; sugars 34g; protein 9g; vitamin a 709IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 57.2mcg; vitamin b12 0.6mcg; sodium 154mg; potassium 327mg; calcium 140mg; iron 2.2mg.
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