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)
  1. In a food processor pulse the flour, cocoa powder and confectioners sugar together.
  2. Add in the butter and pulse until the butter is pea size or smaller.
  3. 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.
  4. Place the dough on plastic wrap and form a disc. Press down to flatten.
  5. Refrigerate (rest) the dough for about 30 minutes.
  6. 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. 
  7. Add the dough to the tart pan and trim edges. Prick bottom with a fork.
  8. 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.
  9. Bake in a preheated 350° oven for 10 minutes.
  10. Remove from the oven and take out the beans. Place the whole shebang back in the oven for another 10 minutes.
  11. 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.
If you don't like the pudding skin that forms, place plastic wrap on the top and gently pat down. Keep on until pudding has cooled down a while in the refrigerator. About 30 minutes or so.


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