Grandma’s Chocolate Pie

There’s something undeniably special about recipes passed down through generations, especially those from Grandma’s kitchen. These cherished dishes not only nourish our bodies but also fill our hearts with nostalgia, evoking fond memories of family gatherings, holiday celebrations, and home-cooked warmth. One such recipe that has stood the test of time is Grandma’s Decadent Chocolate Pie. This indulgent dessert, with its rich, creamy filling and flaky crust, is the epitome of comfort food, bringing smiles to faces with every bite.

Discover the magic of Grandma's Decadent Chocolate Pie with this step-by-step recipe that brings comfort and nostalgia to your kitchen. Perfect for any occasion, this indulgent dessert features a rich chocolate filling nestled in a flaky, homemade crust. As you prepare this beloved treat, you'll create lasting memories with loved ones while enjoying the harmony of textures and flavors. Embrace the warmth of family traditions and savor every bite of this timeless classic.

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Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour

1/2 cup unsalted butter, chilled and cubed

1/4 cup granulated sugar

1/4 teaspoon salt

1/4 to 1/2 cup ice water

For the Chocolate Filling:

1 cup semi-sweet chocolate chips

3 tablespoons unsweetened cocoa powder

1/2 cup granulated sugar

2 cups whole milk

3 large egg yolks

1/4 cup cornstarch

1 teaspoon vanilla extract

A pinch of salt

To Top:

Whipped cream (homemade or store-bought)

Chocolate shavings (optional)

Instructions

Prepare the Pie Crust:

- In a large mixing bowl, blend together the flour, sugar, and salt.

- Add the chilled butter and mix until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing gently until a dough forms.

- Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the Dough:

- Preheat the oven to 375°F (190°C).

- On a floured surface, roll out the dough to fit a 9-inch pie pan. Place the dough into the pan and trim any excess overhang.

- Poke the bottom and sides of the crust with a fork to prevent bubbling.

Blind Bake the Crust:

- Line the crust with parchment paper and fill with pie weights or dry beans.

- Bake for 15 minutes, then remove the weights and parchment. Bake for another 10 minutes or until lightly golden. Allow to cool completely.

Prepare the Chocolate Filling:

- In a medium saucepan over medium heat, combine the granulated sugar, cocoa powder, cornstarch, and a pinch of salt.

- Gradually whisk in the whole milk until smooth. Cook while stirring continuously until the mixture thickens and begins to bubble.

- In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot chocolate mixture into the egg yolks while whisking constantly (to temper the eggs), then return this egg mixture to the saucepan.

- Continue cooking for another 2-3 minutes until thick. Remove from heat and stir in the chocolate chips and vanilla extract until completely melted and smooth.

Assemble the Pie:

- Pour the rich chocolate filling into the cooled pie crust, smoothing the top with a spatula.

- Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set (overnight is best).

Serve:

- Before serving, top generously with whipped cream and sprinkle with chocolate shavings for a beautiful finish.

- Slice and enjoy that comforting, nostalgia-filled flavor reminiscent of Grandma's kitchen!

Prep Time, Total Time, Servings: 30 mins | 5 hours (includes cooling) | 8 servings