What To Know
- Add the chilled butter pieces to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
- Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides.
If you’re looking for a dessert that’s both classic and utterly irresistible, look no further than Edwards Chocolate Cream Pie. This iconic dessert, with its smooth, rich chocolate filling and flaky, buttery crust, is a true crowd-pleaser. But don’t be intimidated by its reputation; making this pie is easier than you think. This guide will walk you through every step, from preparing the crust to assembling the creamy filling, ensuring you create a masterpiece that will leave everyone wanting more.
The Foundation: Crafting the Perfect Crust
The foundation of any great pie lies in its crust, and Edwards Chocolate Cream Pie is no exception. While you can certainly use a store-bought crust, making your own is surprisingly simple and adds a level of homemade goodness that’s hard to beat.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
Instructions:
1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the chilled butter pieces to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add the Water: Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Don’t overmix!
4. Shape and Chill: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll and Bake: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim any excess dough and crimp the edges.
6. Blind Bake: Prick the bottom of the crust with a fork and line it with parchment paper or foil. Fill the crust with pie weights or dry beans. Bake for 15 minutes, then remove the weights and parchment paper. Continue baking for another 5-7 minutes, or until the crust is lightly golden.
The Heart of the Pie: Whipping up the Creamy Filling
Now for the star of the show – the luscious chocolate cream filling. This recipe uses a combination of milk, chocolate, sugar, and cornstarch to create a smooth, silky texture that melts in your mouth.
Ingredients:
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
1. Whisk Together: In a medium saucepan, whisk together the milk, sugar, cornstarch, cocoa powder, and salt.
2. Cook the Filling: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 2-3 minutes, stirring constantly, until the filling thickens.
3. Cool and Flavor: Remove the saucepan from heat and stir in the vanilla extract. Let the filling cool slightly, stirring occasionally, to prevent a skin from forming.
Assembling the Pie: A Symphony of Flavors
With the crust baked and the filling cooled, it’s time to assemble the pie. This is where the magic truly happens, as you combine the two components to create a symphony of textures and flavors.
Instructions:
1. Pour the Filling: Pour the cooled chocolate cream filling into the pre-baked pie crust.
2. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
The Finishing Touches: Elevating the Experience
While the basic recipe is delicious on its own, you can elevate the pie with some simple finishing touches.
- Whipped Cream: A dollop of freshly whipped cream adds a touch of lightness and sweetness.
- Chocolate Shavings: Sprinkle some chocolate shavings over the top for an extra dose of chocolatey goodness.
- Fresh Berries: A scattering of fresh berries adds a burst of color and tartness.
A Sweet Finale: Enjoying Your Masterpiece
The moment has arrived! Slice your Edwards Chocolate Cream Pie and savor the rich, velvety filling, the flaky crust, and the delightful combination of flavors. This is a dessert that’s sure to impress, whether you’re serving it at a family gathering or enjoying it as a special treat for yourself.
FAQs
Q: Can I use a different type of milk?
A: While whole milk is recommended for the best flavor and texture, you can use 2% milk or even almond milk if desired. Just note that the consistency of the filling may be slightly different.
Q: How long can I store the pie?
A: Edwards Chocolate Cream Pie can be stored in the refrigerator for up to 3 days.
Q: Can I freeze the pie?
A: While it’s best to enjoy the pie fresh, you can freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving.
Q: What are some other ways to use the chocolate cream filling?
A: The chocolate cream filling can be used in a variety of other desserts, such as cupcakes, parfaits, or even as a topping for ice cream.
A Delicious Legacy: The Enduring Appeal of Edwards Chocolate Cream Pie
Edwards Chocolate Cream Pie isn’t just a dessert; it’s a tradition. Its simple yet satisfying flavors have captivated generations, and its timeless appeal continues to enchant. So, the next time you’re craving something sweet and comforting, give this classic pie a try. You’ll be amazed at how easy it is to make and how delicious it tastes. And who knows, you might even start a new family tradition!
