CHOCOLATE PIE

HOW TO MAKE CHOCOLATE PIE

This recipe for Chocolate Pie is one of those time-honored desserts that everyone adores. This pie has a handmade crust that is buttery, supple, and filled with a luscious chocolate filling; it is the ideal dessert for the holidays since it can be prepared in advance and stored in the refrigerator to harden. Rich without being cloying or heavy!

For all of the chocolate fans in your life, here is the recipe for the best possible chocolate pie. The filling is an ideal match for any event that you could be attending due to the fact that it is delicious, velvety, and smooth. You won’t believe how easy it is to make this chocolate pie from scratch since it doesn’t call for any box mixes or pre-made components, and you won’t believe how delicious it is either. The crust, as well as the filling of this pie, are both created from scratch, just like the rest of the pie.

It is a lovely delicacy that will sate your want for chocolate, and it is the perfect dessert for creating ahead of time since the filling needs at least four hours to harden up before it can be served. The filling may be made in advance. since of this, you won’t have as much to worry about on the day of your get-together since you won’t have as many items on your to-do list. Do you have a craving for another simple chocolate dessert?

THE INGREDIENTS LIST:

A pre-made pie crust.

300 grams.Of granulated sugar.

50 grams.Of unsweetened cocoa powder.

2 Cups.Of milk.

4 large egg yolks.

3 Tbsp.Of all-purpose flour.

½ Tsp.Of salt.

¼ Cup.Of unsalted butter.

1 Tsp.Of vanilla extract.

Serve with whipped cream.

PREPARATION:

1st Step

Set the oven temperature up to 400 degrees. Using pie crust, line a pan with a diameter of 9 inches and crimp the edges as desired. Fill the lined pie plate with pie weights. Line with parchment paper. Bake for 20 minutes.

2nd Step

After removing the paper and the weights, continue baking the pie for another 10 to 15 minutes, or until the sides and bottom are brown and seem dry. Come to room temperature.

3rd Step

Mix the sugar and cocoa powder together in a pot of medium size using a whisk. In a slow, whisking motion, add 112 cups of milk until everything is incorporated.

4th Step

Put over medium heat and stir often until it reaches a simmer. Turn the temperature down to medium-low.

5th Step

In the meanwhile, put the remaining half cup of milk, the egg yolks, the flour, and the salt into a large mixing bowl that can withstand heat. Whisk these ingredients together until they are well incorporated.

6th Step

When the milk reaches a simmer, add the hot milk to the egg mixture while whisking it slowly and carefully. Pour everything back into the original pot.

7th Step

Cook over medium-low heat, stirring often until the mixture begins to bubble and thickens, which should take approximately five minutes. Once the butter has melted, remove the pan from the heat and mix in the vanilla extract.

8th Step

After the pie shell has cooked, pour the pudding into it. (Before using the pudding to fill the pie, pass it through a sieve with a fine mesh so that it will have a more velvety texture.)

9th Step

Cover and chill for 4 hours, preferably overnight, before cutting into slices. If preferred, serve with whipped cream on the side. The leftovers may be stored for up to a week in the refrigerator if they are covered and chilled.