Old Fashioned Chocolate Pie – Page 2

Make the Dough: In a large bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
Chill the Dough: Turn the dough out onto a floured surface and shape it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Roll Out the Dough: After chilling, roll out the dough on a floured surface until it’s large enough to fit your pie dish. Carefully transfer it to the dish and trim any excess dough. Crimp the edges for a decorative finish.
Pre-bake the Crust: To prevent a soggy bottom, pre-bake the crust by lining it with parchment paper or aluminum foil and filling it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, and bake for an additional 5-7 minutes until golden. Let the crust cool completely before adding the filling.

Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
Add Milk: Slowly pour in the milk while whisking to ensure a smooth mixture. Cook over medium heat, whisking constantly, until the mixture begins to thicken and come to a gentle boil.
Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually add a few spoonfuls of the hot milk mixture to the yolks, whisking constantly to temper them. Slowly pour the egg yolk mixture back into the saucepan, whisking continuously.
Cook the Filling: Continue cooking over medium heat for about 2-3 minutes, or until the filling thickens to a pudding-like consistency. Remove from the heat and stir in the butter and vanilla extract.
Cool the Filling: Pour the filling into the prepared pie crust and smooth the top. Let it cool to room temperature, then refrigerate for at least 2 hours to set.