Chocolate Chocolate Cream Pie
It was one of those days where I was getting antsy but not sure of what I wanted to do. I scoured the kitchen cabinets and brain stormed this idea to make chocolate pie dough, press it into my tart pan and after baking fill it with some chocolate pudding.
I have to keep the chocoholic in the household satisfied and this will do the trick. The dough recipe is easy and doesn't take long to make or bake. What I also like about this recipe aside from the ease of it, is that you can fill it up with custard, pudding or use it as a base for an ice cream pie. Just let your imagination go wild.
This recipe doesn't cost much to make. I figured that with the whipped cream and some grated chocolate the total cost is around $4.27. I did not need a whole pint of cream for this - about 1/3 of the container is all I used. It will make a nice dessert for family or guests. One thing: I like the dough as is, for a sweet tooth you may want to go up on the confectioners sugar by another 1/4 cup which means use 1/2 cup total confectioners sugar. The cocoa powder is a tad bitter so taming it to sweeter may be what you want.
- 1 cup all purpose flour
- 1 stick salted cold butter - cut up
- 2-3 tbsp. ice cold water
- 2 tbsp. cup cocoa powder
- 1/4 cup confectioners sugar
- bar chocolate for grating (optional)
- whipped cream for garnish (optional)
- In a food processor pulse the flour, cocoa powder and confectioners sugar together.
- Add in the butter and pulse until the butter is pea size or smaller.
- Add in the water and pulse until the dough starts to come off the sides of the processor bowl, adding in the extra water if needed.
- Place the dough on plastic wrap and form a disc. Press down to flatten.
- Refrigerate (rest) the dough for about 30 minutes.
- Remove from the refrigerator and roll out for a pie crust for an 8" pie plate or a tart pan. Roll to about 1/8 inch in thickness.
- Add the dough to the tart pan and trim edges. Prick bottom with a fork.
- Place foil or a sheet of round parchment in the tart pan and add some dry beans to weigh it down. Place the tart pan on a baking sheet.
- Bake in a preheated 350° oven for 10 minutes.
- Remove from the oven and take out the beans. Place the whole shebang back in the oven for another 10 minutes.
- Cool on a wire rack for about 20-30 minutes and remove the tart and fill. I used a boxed chocolate pudding to fill mine.