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Chocolate Custard Pie
Chocolate Custard Pie
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
580 minutes
Indulgent chocolate custard pie with a crunchy crust and fluffy whipped cream. Pure decadence!
Ingredients:
  • 1.5 cups all-purpose flour
  • 1 tablespoon white sugar
  • 0.5 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3 tablespoons cold shortening, cut into chunks
  • 4 tablespoons ice water, or more as needed
  • 0.75 cup white sugar
  • 0.25 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1 (4 ounce) bar semisweet chocolate, finely chopped
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 3 tablespoons white sugar
Instructions:
  • To make the crust, place flour, sugar, and salt in a food processor and pulse a few times until combined. Add butter and shortening and pulse until the mixture looks like coarse meal. Drizzle 4 tablespoons of ice water over the mixture and pulse until the dough clumps together. If needed, add up to 1 more tablespoon of water, 1 teaspoon at a time. Gently shape the dough into a flat disk, wrap it in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Roll out dough to a 12-inch circle, about 1/8 inch thick, on a floured surface. Place in a 9-inch pie plate, tuck edges under, and crimp. Pierce bottom and sides with a fork. Line with parchment paper and fill with pie weights or dried beans.
  • Place the pie in the preheated oven for 12 minutes. Remove the pie weights and parchment paper, then bake for an additional 10 to 12 minutes until it is lightly browned and crisp. Allow it to cool on a wire rack while you prepare the filling.
  • In a large saucepan, combine sugar, flour, cocoa powder, and salt, whisking together. In a medium bowl, blend heavy cream, milk, and egg yolks until smooth. Slowly pour the egg mixture into the sugar mixture, whisking as you go.
  • Whisk the mixture over medium heat until it starts to boil, which takes 6 to 8 minutes. Keep whisking for another minute. Take it off the heat and stir in semisweet chocolate, bittersweet chocolate, butter, and vanilla until everything melts and the mixture is smooth.
  • Evenly spread the filling on the cooled crust. Cover the warm filling with plastic wrap and chill in the refrigerator until firm, for 8 to 24 hours.
  • To make the topping, whisk together heavy cream and vanilla until foamy. Slowly add 3 tablespoons of sugar, whisking until soft peaks form.
  • Garnish the pie with a dollop of freshly whipped cream right before serving.

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