Chocolate Chess Pie With Homemade Whipped Cream
Make the pie crust by adding 1 1/4 cups all purpose flour to a large mixing bowl.
1
Add 1/4 teaspoon salt.
2
Add 1 tablespoon granulated sugar.
3
Add 1/2 cup chilled diced butter and cut the butter into the flour with a pastry cutter.
4
Stir in 1/4 cup ice cold water. Then use your hand to form a dough ball.
5
Wrap the dough in Saran Wrap and refrigerate for at least 30 minutes or up to 3 days.
6
Remove from the refrigerator and let sit out for 10 minutes (this makes it easier to roll out).
7
Sprinkle the dough lightly with flour and into a large circle to about 1/4 inch thickness. I like to roll it directly on the Saran Wrap.
8
Transfer the crust to your pie plate.
9
Crimp the edges with your knuckles or with a fork.
10
Cut a piece of parchment paper into a large circle and place it into the pie crust. Then add the pie weights or dried beans.
11
Bake at 375 for 10 minutes. Then let cool.
12
Add 1/4 cup butter and 3 ounces dark chocolate to a bowl and microwave for 30 seconds. Stir and microwave for 20 seconds or until melted. Set aside.
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In a mixing bowl combine 1 cup sugar with 2 whole eggs and 1 egg yolk.
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Whisk to combine. Then add 3 tablespoons dark cocoa powder.
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Add 1 teaspoon vanilla bean paste, 1/4 cup heavy cream and 1/2 teaspoon salt. Whisk to combine.
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Then add the melted chocolate and butter mixture and stir to combine.
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Remove the pie weights or dried beans from the pie plate. Then fill with the filling mixture.
18
Bake at 350 for 45 minutes. Let cool for 1-2 hours.
19
Make whipped cream topping by adding 1 cup heavy cream to a mixing bowl. Whip with hand beaters until soft peaks.
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Add 2 tablespoons powdered sugar and 1/4 teaspoon vanilla bean paste.
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Cut the pie into 8 portions.
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Top with whipped cream. Shave the chocolate over the whipped cream with a vegetable peeler.
23
Serve at room temperature or chill in the fridge.
24
What you'll need
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Pie Plate
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Pastry Cutter
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Vanilla Bean Paste
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Pie Weights
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