Sul Sul, Gerbits. Today we are making something different. We are going to be making a Sugar Pie with a chocolate crust.
The recipe for both the crust and the pie will be in the description down below.
As you may have found out, I only ever use one pie crust. That is because I have been taught this recipe from my loving mom since I was tall enough to look over the counter. It is the Betty Crocker Pie crust.
But I made it a little bit differently, I added chocolate and sugar.
A mixing bowl you are going to mix the flour, salt, cocoa powder, and sugar. You add the sugar to the pie crust because if you don’t you will just have a bitter cocoa powder taste and not a full taste of chocolate.
Add your shortening to the flour mixture. Cut it in with your pastry blender or fork. Keep doing this until the mixture is the size of small peas.
This is when you will add your ice water one tablespoon at a time.
Gather your dough into a ball. Place plastic wrap around it and place it in the freezer until you need it.
Onto the pie! Preheat your oven to 350 degrees Fahrenheit.
In a saucepan, melt your butter. Once the butter is melted, stir in the flour and whisk it until it is smooth.
Next, you are going to add the milk, whisking constantly so the milk does not scorch the bottom of the pan.
Cook this until it thickens and just starts to boil. It will take a while for the milk to thicken. But the result is so worth it.
When the milk mixture has thickened add your brown sugar. Keep whisking until it is dissolved.
You are going to whisk the eggs in a separate bowl. And then add the vanilla.
Temper your eggs, which is another way to say it is slowly warming your egg up. If you put the eggs in the milk mixture before tempering, it may damage the outcome of the pie. To temper your eggs: Pour a small amount of milk mixture into your eggs. Stir this.
Combine the tempered eggs to the rest of the milk mixture and whisk till combined.
Now you want to roll out your pie.
Pour the milk mixture into your pie unbaked pie crust.
Bake the pie for 60 minutes.
This was a very well-liked recipe. Everyone was shocked about the crust. Because nobody thought about doing a chocolate crust before. It tasted very simple, but not too sweet. And that was the one thing I was kind of afraid of when I was making this pie, “Was it going to be too sweet?” The answer to this was no! It had the right amount of sweetness.
I hope you like this recipe. Feel free to like and subscribe for more recipes like this in the future.
Show the original author some 💖💖💖 Call me PMC
Show the original pie crust, author, some 💖💖💖 Betty Crocker
Printable version of this recipe: on the blog
Printable version of this pie crust recipe: on the blog
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