Chocolate Cream Pie with Kahlua Whipped Cream
Prep Time: 10 mins | Cook Time: 27 mins | Course: Dessert | Servings: 8
Chocolate custard pie in a flaky crust with kahlua whipped cream is light enough to eat a large wedge. This family recipe for the chocolate custard comes from my friend Tanya’s family and has been handed down for generations in her family. Many of my favorite recipes come from this precious family who “adopted” me whenever I was around...thank you to the Lassman\Mitchell Family.
Perfect Pastry: (makes two pastry shells)
2 ½ cups flour
½ tsp salt
¼ tsp baking powder
1 cup (2 sticks butter) cut into tablespoons
1 Tbsp apple cider vinegar
8 Tbsp cold water
In a food processor with the metal blade, add the flour, salt and baking powder. Pulse once to mix. Top with the tablespoon size slices of butter and pulse until the mixture is roughly mixed together like a coarse cornmeal mix and the butter bits are no bigger than the size of a pea. You’ll want to do most of the mixing before adding liquid to keep the dough tender. Add in the vinegar and water and quickly pulse about 16 (or fewer) times to incorporate, the dough will begin to come together. Spread two sheets of plastic wrap on the counter and divide the dough between them. Wrap, flatten the discs (pressing in little areas that may need to still come together) and chill them in the fridge for at least 30 minutes, longer is fine (up to several days). The dough can be made by hand in a large mixing bowl with a pastry blender, a large fork or even your hands; remember to do most of the mixing work before adding liquid to keep the pastry from being tough. I find dough made by hand needs 1 additional tablespoon of water. You may need to add 1 additional tablespoon of water if the weather is very dry as well.
Preheat oven to 425*. Using a sheet of waxed paper or parchment, dust your rolling surface with a sprinkling of flour. Place chilled pastry on top, dust the top lightly with flour and roll out an inch or so larger than your pie plate (if pastry is really cold it may need to warm up a bit before it rolls easily; if it cracks give it a few minutes before continuing to roll). When the pastry is rolled out, use your rolling pin to help fold the dough over the pie plate. Press in and crimp dough edges decoratively, prick the shell multiple times with a fork and chill another 15-30 minutes. Have fun with decorating and crimping. There are many ways to crimp, decorate or emboss the outside edges of your pie crust from a corkscrew to cake embossing tools, etc. Bake the pie shell for 15-20 minutes. Pastry will be a beautiful browned color when done. Let cool before adding custard. Reserve second pastry disc for another delicious pie.
Chocolate Custard:
4 cups milk (I use 2%)
⅓ cup sugar
⅓ cup cornstarch
⅓ cup baking cocoa
Pinch of salt
1 egg
1 tsp vanilla
Scald milk in a medium-size saucepan. Mix the sugar, cornstarch, salt and baking cocoa together. Add the egg in and ladle just a bit of warm milk in; whisk the mixture until smooth. Ladle a scoop of hot milk in repeatedly while whisking until half the pan is in the mix, then pour it in a stream back into the milk pot while continuing to whisk. Cook stirring constantly until thickened with a wooden spoon. Take off the heat and stir in the vanilla. A skin will form on the top and this is normal, stir intermittently until cooled a bit and pour into your cooked pastry shell. Allow to cool on the counter top.
Kahlua Whipped Cream:
1 cup heavy cream
¼ cup powdered sugar
1 Tbsp kahlua liqueur
1 tsp vanilla
Beat in a stand mixer or with a handheld mixer, the cream and sugar to soft peaks, add the kahlua and vanilla and mix to incorporate. Spoon around the edges of the pie. You can grate a bit of a chocolate candy bar on top if you like for extra garnish.
