Dropped Chocolate Pie

2 C. all-purpose flour..................................1/4 C. cornstarch

2 T. unsweetened cocoa powder.................3 C. milk

1/4 t. salt......................................................4 oz. unsweetened chocolate, chopped

1/3 C. shortening.........................................5 egg yolks, beaten

1/3 C. butter................................................1 T. butter

6 to 7 T. cold water.....................................2 t. vanilla

4 oz. semisweet chocolate chips.................sweetened whipped cream

3/4 C. sugar.................................................grated chocolate

For crust, in a large mixing bowl stir together the flour, cocoa powder & salt. Using a pastry blender, cut in shortening and 1/3 C. butter until pieces are pea-size. Sprinkle 1 T. of water over the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 T. of water at a time, until all the dough is moistened.

Preheat oven to 450°. Divide dough in half; form each half into a ball. Cover & refrigerate one ball. On a  a lightly floured surface, flatten remaining ball. Roll from center to edges to form a 12" circle. Transfer to a 9" pie plate; avoid stretching. Gently press into plate; trim edges. Line with a double layer of foil.

Bake pastry for 8 minutes. remove foil; bake for 5 minutes more or until firm & dry. Sprinkle with the semisweet chocolate chips; cool completely on a wire rack. reduce oven temperature to 325°.

For filling, in a 2 quart saucepan stir together sugar & cornstarch. Stir in milk & unsweetened chocolate. Cook & stir over medium heat until thickened & bubbly; cook & stir 2 minutes more.

Slowly stir 1 cup of the hot mixture into the beaten egg yolks to temper them. Pour egg yolk mixture into the hot filling in pan. Bring just to boiling; reduce heat. Cook & stir for 2 minutes; remove from heat. Stir in butter & vanilla, let cool 10 minutes.

Meanwhile, on a lightly floured surface, flatten chilled dough. Roll from center to edges to form a 12" circle. Pour warm filling mixture into the baked pastry shell. Place pastry top over the filling mixture, pressing into pastry edge to seal. Trim dough to edge of pie plate.

Gently prick top of pastry with a fork. Bake for 25 minutes or until crust is firm & dry. Cool for 1 hour on a wire rack. Cover & chill for 2 to 24 hours before serving.

To serve, invert a serving platter on top of pie. Turn pie upside-down, remove pie plate. If desired, top with whipped cream & grated chocolate. Yield: 10-12 slices

Return to:
Past Recipes
Recipes
Sweet Dreams Homepage