This is a delicious chocolate pie recipe. It is from my friend, Holly Crawford’s cookbook. It’s easy and yummy. My Methods of Cookery classes will be making this pie in a few weeks so I included my demonstration. I don’t talk during the demonstration because I like to discuss the process with them as I show it. Thanks to Holly for this yummy recipe! I know my students are going to LOVE it!!
INGREDIENTS FOR CRUST:
2 cups flour
1/2 tsp. salt
3/4 cup shortening
1/2 cup cold water
DIRECTIONS FOR CRUST:
Preheat oven to 425 degrees.
Combine flour and salt in bowl.
Using a pastry blender or a fork, combine ingredients until the mixture resembles coarse crumbs.
Add water. Mix until blended, but don’t mix any longer than needed. Form into a ball.
This recipe is for a double-crusted pie, but I make it a little thicker and use most of it for this chocolate pie shell.
Roll into a 10″ circle, making sure to flour your crust, counter and rolling pin.
Roll onto your rolling pin.
Place in a pie shell.
Trim with scissors and flute the edges.
Bake at 425 degrees for about 20 minutes until it is golden brown.
NOTE: This recipe is for a double-crusted pie, but I make it a little thicker and use most of it for this chocolate pie shell.
INGREDIENTS FOR FILLING:
1- 8 ounce package of cream cheese, softened
1 and 1/2 cups milk
1 tsp. vanilla
pinch of salt ( I use an 1/8 tsp.)
1 box chocolate instant pudding (3.9 ounce or 4-1/2 cup servings)
DIRECTIONS FOR FILLING:
With a mixer, use the wire whisk and cream together all of the ingredients.
Beat for a few minutes until all of the ingredients are incorporated and thickened.
Pour into pie shell.
1- 8 ounce container of cool whip
Garnish with grated chocolate, if desired
Add cool whip. Add chocolate garnish, if desired. Chill and serve.