Chocolate Fudge Cream Pie

By Cookie67

Penzey's Recipe
This pie is deliciously decadent and velvety.

Ingredients

• Filling:
• 1 cup sugar
• 3/4 tsp salt
• 1/3 cup cornstarch (pack by tapping on a firm surface)
• 1/2 cup COCOA POWDER
• 3 cups milk (use non-fat if desired)
• 2 tbsp butter
• 3 tsp vanilla extract
• 1 baked pie shell (or use recipe below)
• Pie Crust:
• 2 cups all-purpose flour
• 1 tsp salt
• 6 1/3 tbsp unsalted butter (1/3 cup + 1 tbsp) room temperature
• 1/3 cup shortening
• 1/4 cup + 1 tsp ice water

Preparation

Step 1

FILLING DIRECTIONS:
Mix together the sugar, salt, cornstarch and Cocoa in a medium, heavy saucepan. Slowly stir in the milk and heat over low, stirring often, until thickened. This takes roughly 10 minutes. When thickened it should be just a bit ticker than regular pudding. Add the butter and vanilla. Place the saucepan in a cold water bath to cool. The easiest cold water bath is to stopper the sink and add about 3 inches of cold water. While the pan is in the cold water bath, beat the filling either by hand with a whisk or on low using an electric mixer until the pie filling is cool. This will take about 10 minutes. Pour into a cooled pie shell and spread evenly. Cover with foil and refrigerate for several hours before serving; overnight is best. Because homemade puddings are typically a softer set, it won't ever be incredibly firm. top with whipped cream and a sprinkling of cocoa, if desired.

PIE CRUST DIRECTIONS:
Mix the flour and slat in a bowl. Cut the butter into the flour mixture with a pastry blender or two forks to about the size of small peas. Cut the shortening into the flour/butter mixture until crumble. Add the ice water slowly to the dough until all the flour is moistened--just enough for the dough to hold together. With floured hands, gather the dough into a ball and mold by hand until smooth. Divide into two sections. On a well-floured work surface firmly press the dough in a circle and roll out from the center to the outer edge. Add flour as needed. When the dough is half the size desired, fold gently in half and add more flour to the work area. Finish rolling from center to outer edges until the dough is larger than the rim of the pie plate. fold the dough in half and gently place in the pie plate; unfold and ease into the plate.

For a one-crust pie, trim the overhanging edge of pastry about one inch from rim of the plate. Fold and roll the pastry under, even with the outer edge of the rim of the plate; flute. Prick the bottom and sides thoroughly with a fork. Cool in the freezer for 5-10 minutes, or for 20 minutes in refrigerator. While the crust is cooling, preheat the oven to 450. Bake the crust for approximately 10-15 minutes, or until lightly browned. Cool completely before adding the filling. When making a one-crust pie, the remaining dough can be rolled out, placed in another pie tin and stored in a freezer bag. Pie shells freeze nicely and keep for several months.