This Better Homes and Gardens chocolate pie is like brownie batter in a piecrust.
Our chocolate version doesnt use cornmeal or vinegarjust a bit of unsweetenedcocoa powder.
Using apastry blender, cut in shortening and butter until pea-size.
Credit:Kelsey Hansen
of the ice water over part of the flour mixture; toss gently with a fork.
Push moistened dough to side of bowl.
Gather pastry into a ball,kneading gentlyjust until it holds together.
Roll Pastry
Preheat oven to 350F.
On a lightly floured surface, use your hands to slightly flatten the ball of pastry for single-crust pie.
Roll pastry into a 12-inch circle.
Transfer to a 9-inchpie plate.
Trim and flute edge.
Pour Mixture
In a large bowl combine sugar and cocoa powder.
Addevaporated milk, eggs, butter, vanilla, and 14 tsp.
Stir just until combined.
Pour mixture into pastry shell.
Test Kitchen Tip:Evaporated milk has been concentrated to remove about 60% of its natural water content.
If you dont have a can in your pantry,substitute an equal amountof half-and-half.
(Pie won’t appear set but will firm up during cooling.)
Cool 1 hour on a wire rack.
Cover and chill 2 to 24 hours.
Before serving, top with chocolate whipped cream and chopped chocolate.
Beat with a mixer on medium untilsoft peaks form(tips curl).
ensure you leave it in the refrigerator for at least 2-3 hours before removing and eating.
This will create a barrier that is moisture-resistant and should prevent the crust from growing too soggy.
2,000 calories a day is used for general nutrition advice.
