Recipe for cooking dropped chocolate pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Dropped Chocolate Pie

Posted by kdipaolo at recipegoldmine.com 7/10/01 8:24:00 pm

For extra chocolate flavor, use grated bittersweet chocolate for the sprinkles.

2 c. all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/3 c. shortening
1/3 c. butter
6 to 7 Tbsp. cold water
4 oz. semisweet chocolate chips
3/4 c. sugar
1/4 c. cornstarch
3 c. milk
4 oz. unsweetened chocolate, chopped
5 egg yolks, beaten
1 Tbsp. butter
2 tsp. vanilla extract or flavoring
Sweetened whipped cream (optional)
Grated chocolate (optional)

For crust, in a lrg. mixing bowl stir together flour, the 2 Tbsp. cocoa, and salt. Using a pastry. blender, cut in shortening and 1/3 c. butter until pieces are pea-size. Sprinkle 1 Tbsp. of water over the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 Tbsp. of water at a time, until all the dough is moistened.

Preheat oven to 450 degrees F.

Divide dough in half. Form each half into a ball. Cover and refrigerate one ball. On a lightly floured surface, flatten remaining ball. Roll from center to edges into a 12-in. circle. Transfer to a 9-in. pie plate; avoid stretching. Gently press into plate. Trim edges. Line with double-layer of foil.

Bake pastry for 8 mins.. Remove foil; bake 5 mins. more or until firm and dry. Sprinkle with the semisweet chocolate chips. Cool completely on a wire rack. Reduce oven temperature to 325 degrees F.

For filling, in a 2-qt. saucepan stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over med. heat until thickened and bubbly. Cook and stir 2 mins. more.

Slowly stir 1 c. of the hot mixture into the beaten egg yolks. Pour egg yolk mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir for 2 mins.. Remove from heat. Stir in butter and vanilla extract or flavoring. Let cool 10 mins..

Meanwhile, on a lightly floured surface, flatten chilled dough. Roll from center to edges to form a 12-in. circle. Pour warm filling mixture into baked pastry shell. Place pastry top over the filling mixture, pressing into pastry edge to seal. Trim dough to edge of pie plate.

Gently prick top of pastry with a fork. Bake for 25 mins. or until crust is firm and dry. Cool for 1 hour on a wire rack. Cover and chill for 2 to 24 hours before serving.

To serve, invert a serving platter on top of pie. Turn pie upside-down. Remove pie plate. If desired, top with whipped cream and grated chocolate.

Makes approximately 10 to 12 servings.

Nutrition facts per serving: 461 cal., 28 g total fat (13 g sat. fat), 131 mg chol., 169 mg sodium, 50 g carb., 2 g fiber, and 9 g pro. Daily Values: 27% vit. A, 1% vit. C, 11% calcium, and 18% iron