Pie is my favorite dessert during the holiday seasons. I almost never eat it any other time of year. I think twice I’ve made a fruit pie in the summer, and it was great but nothing like this dark chocolate pie that I make during Thanksgiving and Christmas.
There is a lot of nostolgia tied to this pie for me, the recipe below is an edited version of my Grandma’s chocolate pie. Mamajode’s(Grandma) chocolate pie was something the entire family looked forward to every November. Each year as we got older I remember helping her to make more pies to make sure everyone would have as much as they wanted and then some. We would also use the leftover pie dough to make “doggy biscuits” spread butter on the pie dough, sprinkle with cinnamon sugar, roll up, bake, and eat while waiting for Thanksgiving dinner to be ready.
Over the last few years I have played with this recipe and while it’s still Mamajode’s pie, its part my own now too.
I use special dark cocoa powder to make a dark rich pie, and add a bit of chantilly cream (heavy whipping cream with vanilla and sugar).
All the ingredients for this pie were included on my Thanksgiving shopping list .
Making sure your pie dough stays flat and bubble free in the oven is as simple as using tinfoil, dried beans, or another pie dish. The tinfoil is pressed directly against the dough in the pan, and gently folded over the top of the crust without directly touching it.
Dark Chocolate Pie
(Mamajode’s Chocolate Pie)
Pie Dough Time: 3 hours (chilling time included)
Filling Time: 20 minutes
Chill: 2+ hours
Makes: 1 standard pie
- 2c Flour
- 13tbsp Unsalted butter (COLD)
- About 1/3c Water (COLD)
- 1tsp Salt
- 1tbsp Sugar
- 3c Whole milk
- 2/3c Sugar
- 4tbsp Cornstarch
- 2tbsp Flour
- 1/2c Special dark cocoa powder
- 3 Egg yolks
- 1 1/2tsp Vanilla
- 1tbsp Butter
- Cube the cold butter and add to the bowl of a stand mixer with flour, sugar, and salt.
- Run the stand mixer until the flour and butter mixture looks like course cornmeal, if the butter takes too long to get to this stage and gets soft, put it back in the fridge for 10minutes, then mix again.
- Once the butter and flour look like course cornmeal, add the COLD water while the mixer is running.
- The flour and water should start to form a sticky dough, it might not need all the water to do this, as soon as the dough forms a ball, stop the mixer.
- Take the dough out of the mixer and place it on plastic wrap. Form the dough into a thick round disk and wrap the dough.
- Refrigerate for 2 hours.
- Preheat the oven to 400°
- After the dough has chilled, unwrap onto a lightly floured surface and roll out the dough into a very large flat disk that will fit the pie dish.
- Use a rolling pin to lightly roll the pie dough off of the floured surface and move into the pie dish.
- Cut the long edges off the pie dough to match just above the top side of the pie dish.
- Use the extra pie dough to form a decorative crust or just shape the top of the pie dough using your fingers.
- Dock the pie dough with a fork to help prevent bubbling.
- Cover the pie dough with tin foil, shaping it to fit and touch the dough in the pan, gently fold the top of the foil over the top of the crust, the tinfoil should not touch this part (pictures above) and fill with dried beans or another dish to weigh down the tin foil. This will keep the crust from bubbling up.
- Bake for 12-15 minutes until the crust under the foil does not appear shiny anymore.
- Remove the tin foil, and bake the crust for another 3-5 minutes until it begins to lightly brown.
- Set finished crust aside and make filling.
- In a large shallow pan stire the milk and sugar together and simmer over medium heat.
- In a large mixing bowl, mix the cornstarch, flour, cocoa powder, and egg yolks until there are no clumps.
- Once the milk and sugar begin to simmer, temper the cocoa and egg yolk mixture into the hot milk* (how to temper below)
- Using a whisk or rubber spatula stir over medium heat until it begins to bubble.
- Allow the custard to bubble and thicken for 2 minutes.
- Remove from the heat and pour the hot chocolate custard through a strainer into the pie crust.
- After straining into the pie dish quickly smooth the top of the custard.
- If using a glass pie dish, allow to cool at room temperature for 30minutes before moving to the fridge.
- If using an aluminum pie dish, the pie can be put in the fridge right away.
- Chill for at least 2 hours.
- Top with chantilly cream and Enjoy!
Using a small ladle to move some of the hot milk to the egg and cocoa mixture, while stirring the cocoa mixture. Continue to slowly whisk in hot milk until all content in the bowl are hot and a thin liquid.
Pour the hot liquid cocoa mixture into the pan of milk on the stove.
This process helps to bring the eggs and cocoa up to temperature to prevent clumping and scrambled eggs.