King Arthur Chocolate Cream Pie

By pknaub

Ingredients

• Crust:
• 1-1/2 C ap flour (KAUB)
• 1/2 tsp. salt
• 1/4 cup vegetable shortening
• 1/4 C (1/2 stick) unsalted butter
• 1/8 to 1/4 cup ice cold water
• Filling:
• 2 tbsp. unsalted butter
• 1-1/3 C semichocolate chips or chopped bars
• 1 tsp. vanilla extract
• 2/3 C granulated sugar
• 3 tbsp. cornstarch
• 2 tbsp. unsweetened cocoa powder
• 1/8 tsp. salt
• 3 large egg yolks
• 1 C heavy cream or evap. milk (divided)
• 2 C whole milk
• Toppings:
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 tsp. vanilla extract
• Alternate meringue topping:
• 3 large egg whites (reserved from filling)
• pinch salt
• 1/2 Cup sugar
• 3 tbsp. water
• (cream of tartar??)

Preparation

Step 1

Crust:
1. whisk together floor and salt
2. Cut in shortening into pea-sized lumps
3. Cube butter and cut into flour mix until fingernail-sized flakes
4. Add water 1 tbsp. at a time, mixing with fork, until dough begins to come together.
(Alternately mix and cut using food processor)
5. Once dough will hold together when squeezed, transfer to plastic wrap or parchment paper. If there are dry spots in the dough , spritz with water to moiste to keep from adding too much water.
6. Fold 3 or 4 times to gather together, then pat into 3/4 inch disk
7. Roll disk on edge to seal any cracks, wrap in plastic wrap and refrigerate 30 minutes.
8. Roll out dough (using green rings) to 13 inches (for pie dish) on floured surface. Transfer to dish and trim excess. Fold up (tuck up and under) edge and flute if desired.
9. Blind bake at 400 for 20 minutes with parchment paper and beans. Uncover and continue baking 10 minutes until golden brown. Cool completely.

Filling:
1. Place chopped chocolate, butter and vanilla in a medium bowl.
2. In medium sauce pan whisk together sugar, cornstarch, cocoa, and salt. Whisk in 1/4 cup cream or evap. milk (EVM) until mixture is smooth, with no lumps. Add another 1/4 cup cream or EVM and stir well then add egg yolks and mix.
3. Place pan on medium heat and gradually whisk in remaining cream or EVM and milk.
4. Bring pan to a boil and boil 1 minute, stirring constantly.
5. Pour boiling milk mixtue over chopped chocolate and stir until all the chocolate is melted and mixture is smooth.
6. If necessary, pass the filling through a strainer to remove any lumps (usuallu not necessary).
7. Place filling in bowl, cover with plastic wrap and refrigerate overnite or at least 2 hours.

Assembly:

1. Pour cold filling into prepared pie shell.
2. Just before serving whip cream topping or meringue. Meringue can be browned in oven for 10 minutes at 350, or use torch.
3. Apply topping to pie and serve.