No Fuss Chocolate Pie

Chocolate pie is easy, rich and delicious. Kind of like chocolate pudding in a crust. You can use store bought pie crust or make your own. No judgment here.

Pie Crust

Makes 4 crusts – wrap and freeze what you don’t use.

• 5 C flour
• 1 tsp sea salt
• 1 C vegetable shortening or lard
• 1 C butter
• 3 Tbsps sour cream, add enough cold water to make 200 mL liquid

Method

1. Whisk flour and salt together in a large bowl.
2. Cut the shortening and the butter in to cubes and add to flour.
3. Use a pastry cutter or your fingers to crumble the shortening/butter into the flour. You want to end up with something that looks like small peas.
4. Add the sour cream liquid a bit at a time, stiring until a ball forms.
5. Knead the dough a bit to make it come together.
6. Divide into four and wrap in plastic wrap shaping into flattened disks as you go.
7. Refrigerate for at least 30 minutes before using.

Filling

I modified the recipe from Tasty Kitchen by adding vanilla. Thank you Tasty Kitchen for a great recipe that is so simple to make.

• 1 1/4 C white sugar
• 3 heaping Tbsp of cocoa powder
• 2 eggs
• 10 Tbps unsweetened evapourated milk
• 1/4 C butter melted and cooled
• 1 tsp vanilla

Method

1. Preheat oven to 350 F.
2. In a large bowl, whisk the sugar and cocoa powder making sure to get out all the lumps.
3. In a second smaller bowl, whisk the eggs and evaporated milk together, add the butter and vanilla and continue whisking until well incorporated. The filling will be quite thin, don’t worry about that.
4. Slowly add the wet ingredients to the cocoa powder and sugar mixture, whisking until well incorporated.
5. Bring one of your portions of pie crust dough to room temperature and roll out on a piece of parchment paper generously dusted with flour.
6. Transfer the crust to a pie plate, crimp the edges and prick the dough with a fork several times.
7. Pour filling into the pie cruse and bake for 45-50 minutes, or until the filling starts to set, you’ll see a thin chocolate skin start to develop on top. If you are worried about under cooking it, let it go another 5 minutes. It won’t hurt.
8. Remove pie from the oven and cool completely.
9. Chill or serve at room temperature with whipped cream and sliced fresh strawberries or other seasonal fruit.

Serves 8