Chocolate Cream Pie Inspired by Briermere Farms

To me, fall is the season of pie! Apple, pumpkin, cranberry, pecan, and one of my personal favorites — chocolate. Rich, creamy, and completely indulgent, this chocolate pie is perfect for your Thanksgiving table or really any time you’re craving a little slice of something sweet. (Inspired by Briermere Farms)

Chocolate Cream Pie

Ingredients:

For the Crust:

2 Tbsp unsalted butter, cold, cut into small cubes

8 tablespoons (1/2 cup) vegetable shortening (crisco)

2 tablespoons granulated sugar

3/4 tsp fine table salt

1 large egg yolk

1 3/4 cup all-purpose flour, spooned and leveled, plus more for dusting

About 4 tbsp ice water, but go slow. Add as needed

Filling:

1 1/4 cups heavy cream or heavy whipping cream

8 oz bittersweet chocolate bars, finely chopped (70%-80% chocolate preferred)

5 large eggs

1 cup plus 2 tablespoons granulated sugar

15 Tablespoons unsalted butter, softened to room temperature

2 teaspoons pure vanilla extract

Scant 1/4 teaspoon of fine table salt

3 tablespoons of dark, unsweetened cocoa powder, sifted (I love Guittard Rouge Cocoa)

Steps:

For the Crust:
Prepare the Pie Crust:

1. In a large mixing bowl, combine the flour, sugar and salt. Use a pastry cutter, fork, or your fingers to work the butter and shortening into the flour until the mixture resembles coarse crumbs.

2. Beat 1 large egg yolk lightly and add it to the flour mixture. Mix until incorporated.

3. Slowly drizzle in about 4 tablespoons of ice water, adding just enough until the dough forms into a rough ball. You may need more or less water, so go slow. If the dough feels too dry or crumbly, add a little more water, 1 tablespoon at a time.

4. Turn the dough out onto a piece of plastic wrap. Press it into a disc shape and wrap it tightly. Chill in the fridge for at least 30-45 mins to firm up before

5. Preheat the oven to 375°F (190°C).

6. On a lightly floured surface, roll the chilled dough into a circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie pan (with at least 3 inch sides) and press it into the edges. Trim any excess dough around the edges and flute the edges or use a fork to make a design around the entire crust.

7. Chill the crust in the fridge for 30-45 minutes to ensure it holds its shape while baking and to allow the glutens to relax.

8. Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the paper and weights. Lower the temperature to 350F and continue baking for an additional 10 minutes or just until the crust is golden brown. Let the crust cool completely before filling.