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Valentine’s Day Chocolate Pie Recipe

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Valentine’s Day Chocolate Pie Recipe
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Servings
Ingredients
Dough Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoons sea salt
  • ¾ cup unsalted butter cold and cubed
  • 1/3 cup vegetable shortening cold
  • 1 teaspoon pure vanilla extract
  • 1/2 cup ice water
  • 1 egg for egg wash
Chocolate Filling Ingredients
  • cups raw sugar
  • ¼ cup cornstarch
  • ½ teaspoon sea salt
  • 3 cups whole milk (do NOT substitute skim 1% or 2% milk)
  • 4 large egg yolks
  • 4 ounces 60% semisweet chocolate roughly chopped
  • 4 ounces milk chocolate roughly chopped
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter
White Chocolate Whipped Cream Ingredients
  • 1 cup Whipped cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 ounce white chocolate melted
  • 1 cup fresh raspberries or strawberries for topping
Servings
Ingredients
Dough Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoons sea salt
  • ¾ cup unsalted butter cold and cubed
  • 1/3 cup vegetable shortening cold
  • 1 teaspoon pure vanilla extract
  • 1/2 cup ice water
  • 1 egg for egg wash
Chocolate Filling Ingredients
  • cups raw sugar
  • ¼ cup cornstarch
  • ½ teaspoon sea salt
  • 3 cups whole milk (do NOT substitute skim 1% or 2% milk)
  • 4 large egg yolks
  • 4 ounces 60% semisweet chocolate roughly chopped
  • 4 ounces milk chocolate roughly chopped
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter
White Chocolate Whipped Cream Ingredients
  • 1 cup Whipped cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 ounce white chocolate melted
  • 1 cup fresh raspberries or strawberries for topping
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Instructions
Dough Directions
  1. In a food processor, pulse the flour, salt and sugar.
  2. Add the cubed butter, shortening and vanilla. Pulse until a crumb-like mixture forms.
  3. Slowly add the water, one tablespoon at a time until the dough begins to come together.
  4. Turn out onto a pastry board and shape into a disk. If the dough appears wet, add a touch more flour. If the dough appears dry, add a touch more water.
  5. Wrap in cling wrap and let rest for 2 hours or overnight.
  6. Once the dough has rested, begin to roll out on a floured surface. Roll dough between ¾ cm and 1 cm thick.
  7. Shape dough into pie plate and create a braided crust using the leftover dough.
  8. Make an egg wash mixing the egg with 1 tablespoon of water and lightly brush over the crust.
  9. Bake at 400 degrees for 15-20 minutes, until the crust is fully cooked. It is important to use pie beads to ensure the dough does not puff up. If you don’t have pie beads, use foil wrapped rice or dried beans.
  10. Let the pie cool while you make the filling.
Filling Directions
  1. In a saucepot over medium heat add the sugar, cornstarch, salt, milk and egg yolks.
  2. Stir together until the egg yolks have broken up. Simmer until the mixture begins to bubble and thicken.
  3. Constantly whisk the mixture so it does not burn. Once the mixture has thickened, remove from heat and stir in semi-sweet chocolate, milk chocolate, vanilla and butter. The chocolate will immediately melt.
  4. Continue to stir until a silky smooth chocolate pudding is formed. Let cool slightly before pouring into the cooked pie shell. Let set for 4-6 hours in the fridge.
Whipped Cream Directions
  1. Once the pie has set, make the whipped cream just before serving. Fresh whipped cream tastes best!
  2. Whisk cream, sugar and vanilla until soft peaks have formed. Slowly pour in the white chocolate and continue to whisk until stiff peaks have formed.
  3. Generously top the pie with the whipped cream and garnish with fresh raspberries or sliced strawberries.

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