This pie is my favorite by far on Thanksgiving Day! It is also the easiest of all the pies we make! Our Momma has been making chocolate cream pie this way since I can remember! We always make our crust from scratch, but if you want to save yourself some extra time, by all means, use a frozen pie crust. Then all you have to do is throw it in the oven for the alotted time and let it cool before pouring the cream filling into it.
If you want to make your own pie crust I promise this recipe will not disappoint! It is sooo easy to make you guys! And I should know because I really don't like making pie crusts and year after year of trying several different recipes, this one blew me away with it's ease, buttery flakiness and flavor!
Ingredients: Yields one 9 inch pie shell
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, cold and diced
1/4 cup ice water
That's it! Those are your crust ingredients! Now to put them together.
In the bowl of your electric mixer, using whisk attachment, mix flour and salt. Then add the cold diced butter. Mix until you have obtained the consistency below. Slightly coarse.
Add the ice water a tablespoon at a time until the dough comes together and can be formed into a loose ball. Flatten the ball slightly and wrap in plastic wrap. Put the dough into the fridge for 4 hours or overnight.
Preheat your oven to 375 degrees. Remove dough from fridge and roll out thin enough to cover your entire pie plate.
Place tinfoil inside and up around edges of the pie shell to help it hold its shape. Place pie weights or dried beans on top of the tinfoil. If you don't have either of these don't fret. The crust should still hold its shape under the foil.
Bake for 25 min at 375 degrees. Then remove the foil and pie weights from the pie crust and continue to let it bake for another 10 minutes until slightly golden.
1 box (5.1 oz) instant chocolate pudding mix
1 box (5.1 oz) instant vanilla pudding mix
2 1/2 cups half & half
2 1/2 cups whole milk
Mix the above ingredients together thoroughly and pour into the cooled pie crust.
Serve immediately or cover with plastic wrap and keep in the fridge until ready to serve.
2 comments:
I love all the little tips you guys give us, like tinfoil and pie weights. These are things that we inexperienced chefs-in-the-making need to know. Keep 'em coming. This pie looks so heavenly.
It may have been because the reduced fat milk I used, but this pie was extremely runny. It tasted good, but it was more like pudding than pie. I'll have to try again with whole milk next time!
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