![A low angle view of a chocolate custard pie with a slice removed. Pie is topped with fluffy whipped cream and chocolate curls.](https://cdn.statically.io/img/www.allrecipes.com/thmb/zDygQAThhLHukDy-JitbyYk7aLw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/285626-ChocolateCustardPie_MFS_001-0ceb099636bd43f6a548fd9e692f1ba9.jpg)
Ingredients
Pie Crust:
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1 ½ cups all-purpose flour
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1 tablespoon white sugar
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½ teaspoon salt
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6 tablespoons cold unsalted butter, cubed
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3 tablespoons cold shortening, cut into chunks
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4 tablespoons ice water, or more as needed
Pie Filling:
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¾ cup white sugar
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¼ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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¼ teaspoon salt
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1 cup heavy whipping cream
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1 cup whole milk
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4 large egg yolks
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1 (4 ounce) bar semisweet chocolate, finely chopped
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2 ounces bittersweet chocolate, finely chopped
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2 tablespoons unsalted butter
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2 teaspoons vanilla extract
Whipped Cream Topping:
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2 cups heavy whipping cream
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2 teaspoons vanilla extract
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3 tablespoons white sugar
Directions
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Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
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Preheat the oven to 400 degrees F (200 degrees C).
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Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
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Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
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Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
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Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
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Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
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Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
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Just before serving, top pie with whipped cream.
Cook's Note:
Use a light hand when making the crust so you don't overwork the dough. Also, you must whisk constantly while preparing the filling for a silky, smooth finish.
Nutrition Facts (per serving)
816 | Calories |
60g | Fat |
64g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 816 | |
% Daily Value * | |
Total Fat 60g | 77% |
Saturated Fat 35g | 174% |
Cholesterol 259mg | 86% |
Sodium 272mg | 12% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 3g | 11% |
Total Sugars 37g | |
Protein 9g | 18% |
Vitamin C 1mg | 1% |
Calcium 115mg | 9% |
Iron 3mg | 15% |
Potassium 224mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.