It’s nearly Thanksgiving, and that means it’s baking season. One of the pies I make every year for Thanksgiving is chocolate pie.
I also make coconut pie, cheesecake, pumpkin pie, pecan pie, and sometimes peanut butter pie and lemon meringue pie.
And, an Italian creme cake.
Maybe a red velvet cake too.
One year I made 17 pies. Or maybe it was 21.
This year I’m going to downsize Thanksgiving dinner, so I’m only going to make two pies.
That’s why I made the chocolate pie today. The holidays aren’t the same without chocolate pie. This pie officially kicks off the Thanksgiving baking season.
Dark Chocolate Pie Recipe
For the crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup shortening chilled
- ¼ cup unsalted butter chilled and cubed
- ¼ cup ice water
For the chocolate custard
- 1¼ cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 4 squares unsweetened baking chocolate melted
- 4 cups whole milk
- 4 eggs
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla
For the meringue
- 6 egg whites
- 8 tablespoons sugar
- 1 teaspoon vanilla
- ½ teaspoon cream of tartar
To make the pie crust using a food processor: Add all ingredients except for the water and pulse once or twice, until the mixture resembles tiny pebbles. Add water and pulse once or twice more. Remove the dough from the food processor and form a ball. Add a tablespoon of ice water if the dough is too dry. (Don't handle the dough too much or it will soften and fall apart.)
Wrap dough in clear plastic wrap, and refrigerate for about 30 minutes.
Roll dough to fit a 9.5-inch deep dish pie plate. Using a fork, prick the bottom and sides of the pie plate so that the crust doesn't shrink when baked. Bake pie crust at 450°F until golden brown, about 7-10 minutes. Set aside to cool.
To make the dark chocolate custard: In a medium saucepan or double boiler, add all dry ingredients (and cocoa if you're using cocoa).
Over medium heat, add melted baking chocolate then add milk, one cup at a time, stirring constantly until custard thickens and comes to a boil. Separate egg yolks from the whites. Refrigerate the whites for the meringue. In a small bowl, slightly beat egg yolks. Slowly add one cup of the hot custard to the egg yolks and whisk with a fork until well blended. Add egg yolk mixture to the chocolate custard and cook for about one minute longer. Remove from heat, add butter and vanilla, and mix well. Pour chocolate custard into pie shell and set aside to cool.
To make the meringue: In a large glass bowl, add chilled egg whites, vanilla, and cream of tartar. Mix on high, until egg whites froth. Keep mixing, and add the sugar, one tablespoon at a time. Continue to mix until egg whites are stiff. Using a soup spoon, add dollops of the meringue to the pie until it is completely covered.
Bake at 350°F until meringue is golden brown. Remove from the oven and cool completely. Refrigerate pie for 4-6 hours before serving. Serve chilled.