Chocolate Pie

I haven’t been baking a lot recently, just some vanilla cupcakes and kitchen sink cookies here and there. Truthfully, I’ve lost some of my baking mojo. Now that I’m on my own I’ve lost my number one taste-tester (and my sub-editor) so baking has become more of a solitary pursuit. Yes, I share my baked goods with friends, family and anyone who stops by Katie’s Kitchen, but one of the most enjoyable parts of my culinary hobby is missing. I had someone by my side who didn’t often bake but who did enjoy and participate in the process of my baking and blogging. And of course he enjoyed the eating part. It was a happy day when he liked what I’d baked. Which was well, almost all of the time. I’m sure it will just take some time to find my new normal in the kitchen and beyond. Until then, a little chocolate will help get me by.


Chocolate Pie

Base
Adapted from About.Com American Food Chocolate Pie Crust recipe

Ingredients

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons caster sugar
1/2 teaspoon salt
70g unsalted butter
Yolk from 1 large egg
2 to 3 tablespoons ice water

Directions

Preheat oven to 175°C.
In a food processor, combine the flour, cocoa, sugar and salt until blended. Add the butter and process until mixture resembles coarse crumbs.
Add the egg yolk and water and process with on/off turns until the dough forms a ball. 
Press the dough into a ball, then flatten into a 1-inch round. Cover with plastic wrap and chill for at least 20 minutes. If not using immediately, wrap with plastic and refrigerate up to 3 days or freeze up to 3 months.
Roll out dough and press into pie tin. Blind bake for 10 minutes. Remove from oven and leave to cool.
Note –
My pie tins are still yet to be unpacked. I had to improvise this time – I used a Baker’s Secret 2-in-1 Springform Bundt pan that was gifted to me earlier in the year. You can use it as a bundt pan or as a regular springform cake tin. I used it in the regular tin form. I used baking paper on the base of the pan just in case the crust decided to stick, but had no trouble. I pressed the crust up the side of the pan and once the filling was cooked and cooled released the pan and voila! This would work well also if you didn’t want to serve the pie in the tin you baked it in. I transferred the pie to a plate before adding the topping.

Filling
Adapted from Cinnamon Spice and Everything Nice Chocolate Pie recipe

Ingredients

1 cup thickened cream
200g milk cooking chocolate, chopped
2 tablespoons unsweetened cocoa powder
1 tablespoon unsalted butter
1 large egg
1/4 cup whole milk
1 teaspoon vanilla extract

Directions

Heat the cream in a saucepan over medium heat until small bubbles start to break the surface. 
Meanwhile, place the chocolate and cocoa powder to a medium heat proof bowl. Pour the hot cream over top of the chocolate and allow to sit for 3 minutes, then whisk until smooth.
Whisk in butter, followed by egg, milk and vanilla.
Pour filling into pie crust and bake until the edges are set but the center is still a little jiggly about 26-30 minutes.  Cool on wire rack.

Topping

Ingredients

1 and ½ cups thickened cream
3 tablespoons unsweetened cocoa powder
6 tablespoons pure icing sugar

Directions

Using a stand mixer, whip cream, cocoa powder and sugar until stiff peaks form. Spread over cooled pie.
Store pie in refrigerator. Remove pie from refrigerator 20 minutes before serving.

4 Comments

Filed under Chocolate, Pie, Recipe

4 Responses to Chocolate Pie

  1. Aunty

    You certainly seemed to have your mojo today with the beautiful afternoon tea that you put on for us. The scones and cupcakes were delicious. And of course the salmon and avocado creation for the gluten free eaters, that I just had to try anyway. Thanks for a lovely afternoon.

  2. Just wanted to say I love the look and feel of your blog, the ladies night it looked like blast.
    soph

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