Bevs Chocolate Pie

Bev’s Chocolate Pie is a decadent delight that’s sure to satisfy any chocolate craving. With its rich, velvety filling and flaky, buttery crust, this pie is a chocolate lover’s dream come true.

The perfect treat for special occasions or just because, Bev’s Chocolate Pie is a classic dessert that never goes out of style.

Ingredients

• For the Crust:
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water
• For the Filling:
• 3 ounces high-quality dark chocolate, broken into small pieces
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• For Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

Preheat your oven to 350°F (180°C). Start by making the crust.

In a large bowl, whisk together the flour and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Transfer to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border.

Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Continue baking for another 10-12 minutes, until the crust is golden brown. Let cool completely.

Now, make the filling.

In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally. Remove from the heat and let cool slightly.

In a separate bowl, whisk together the sugar, heavy cream, egg yolks, vanilla extract, and salt until well combined.

Add the melted chocolate and whisk until smooth. Pour the filling into the cooled pie crust and smooth the top.

Refrigerate for at least 2 hours or overnight.

Just before serving, make the whipped cream. In a large bowl, beat the heavy cream and granulated sugar until stiff peaks form.

Slice the pie and top with whipped cream.

Serve chilled!

Notes

Make sure to use high-quality dark chocolate for the best flavor.

To avoid a soggy crust, don’t overwork the dough and keep it cold.

You can make the crust ahead of time and store it in the fridge for up to 2 days or freeze it for up to 2 months.

For a fancier look, use a pastry brush to apply a little bit of egg wash or heavy cream to the crust before baking.

To prevent the chocolate from seizing up, make sure it has cooled slightly before whisking it into the sugar mixture.

If you don’t have pie weights, you can use dried beans or even rice to weigh down the crust while it bakes.

The pie will keep in the fridge for up to 3 days, but it’s best served fresh.

Let the pie sit at room temperature for about 30 minutes before serving to let it set.

Nutrional Value

• Calories: 544
• Fat: 36g
• Saturated Fat: 22g
• Cholesterol: 120mg
• Sodium: 250mg
• Carbohydrates: 49g
• Fiber: 2g
• Sugar: 34g
• Protein: 6g