Crust Ingredients:
- 3 cups flour
- 2 sticks cold, unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vinegar
- Ice water
- *2 Pillsbury All-Ready refrigerated pie crusts may be used instead.
Crust Directions:
This recipe makes 2 deep-dish 10-inch pie crusts.
- Mix baking powder, flour, and salt.
- Cut in VERY cold butter.
- Sprinkle in a little water, then the vinegar, then more water until it looks right.
- Divide dough in half.
- Roll out one ball of crust to fit into a deep-dish 10-inch pie pan.
- Place crust into pie pan and prick with a fork.
- Roll out and cut the remaining ball of crust into small circles, 1 1/2 to 2 inches in diameter.
- Place circles on edge of crust to enlarge crust with a decorative edge. Bake at 350° for about 10 minutes or until golden brown.
- Cool.
- Sprinkle remaining circles with sugar and place on a baking sheet and bake at 350° until golden brown.
- Cool.
Filling Ingredients:
- 2 cups sugar
- 4 cups of half & half
- 2/3 cup of plain flour
- 6 eggs, beaten slightly
- 2/3 cup cocoa
- 4 tablespoons butter
- 3/4 teaspoon salt
- 2 tablespoons vanilla
Filling Directions:
- Mix sugar, flour, cocoa, and salt in a medium saucepan.
- Stir in half & half and then eggs with a whisk.
- Use a double boiler or a heat diffuser on the burner.
- Cook over medium heat, stirring constantly with whisk until mixture thickens and comes to a full boil.
- Cook and stir for one minute.
- Remove from heat.
- Stir in butter and vanilla and pour into crust.
- Chill at least 2 hours.
Topping Ingredients:
- 1 pint heavy whipping cream
- 3 tablespoons vanilla
- 1/2 cup sugar
- Milk chocolate chips
Topping Directions:
- Place whipping cream in chilled bowl.
- Add sugar and vanilla.
- Beat until stiff.
- Spread on top of pie.
- Top with sugar coated circles of crust.
- Sprinkle generously with chocolate chips.
*Please note: the photo above is not one of this particular chocolate pie, but it comes very close. I am crazy busy writing and couldn’t stop to make the pie to get a picture.