Chocolate Pie Crust Food

CHOCOLATE GRAHAM CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Crumble graham crackers in a food processor with sugar and cinnamon.
• Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
• Roll dough out into a crust and place into a pie plate.
• Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.

CHOCOLATE PIE

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

CHOCOLATE PIE CRUST

Steps:

• Add flour, cocoa powder, sugar and salt in a mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade, or a stand mixer fitted with the paddle attachment or simply leave it in the bowl if making pie dough by hand.
• Add cubed cold butter to the flour mixture. Pulse the food processor several times until butter is about pea and bean size. Variations in size are okay.
• Turn the food processor to "on" position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
• Turn the dough out on the counter or cutting board lined with a piece of plastic wrap, and shape into a disk. Wrap well and rest in the refrigerator for at least an hour.
• Add cubed cold butter to the flour mixture. Turn the stand mixer on low to beat the butter into the flour. You will see the butter pieces flatten and get smaller. Variations in size are okay.
• Once the butter pieces are no longer in their original cube shape, drizzle cold water over the dough mixture while the mixer keeps going on low speed. Stop the mixer once you see larger clumps of dough start to pull together.
• Turn the dough out on the counter or cutting board lined with a piece of plastic wrap, and shape into a disk. Wrap well and rest in the refrigerator for at least an hour.
• Add cubed cold butter to the flour mixture. Use a pastry blender to cut the butter into the flour mixture or pinch it together with your fingers until none of the butter pieces are larger than pea or lima bean size.
• Drizzle cold water over the dough mixture and mix with a spatula. Grab a chunk of dough and press it in your hand, if the dough holds it is done. You may need up to 6 tablespoons of cold water to get the dough to clump together in this method.
• Form a ball in the bowl, place it on a piece of square plastic wrap and flatten into a disk. Wrap well and rest in the refrigerator for at least an hour.
• At this point, you can use the dough as you please for a single crust pie, hand pies, tart, etc. Continue on with the following steps to prepare and par-bake the pie crust to use in recipes with a custard type filling.
• Take the disk of pie dough out of the fridge and roll into a circle about 2" larger than your pie dish. Use extra cocoa powder/flour to keep the dough from sticking to the counter and roller. You could also roll out the dough on a piece of parchment paper.
• Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
• Trim some of the excess dough if necessary to create an even edge, leaving just enough to fold under and create a fluted edge.
• Cover the pie dish with plastic wrap and keep refrigerated or freeze for 15 - 30 minutes.
• Once the pie dough has frozen solid, preheat the oven to 425°F.
• Dock the bottom of the pie dough and on the sides using a fork.
• Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
• Bake pie crust for 25 minutes with pie weights or beans.
• At this point you can remove pie weights and parchment paper.
• Fill the pie crust with whatever filling you're using and continue baking according to that particular recipe instructions.
• Or continue baking the crust to completion, an additional 5 - 10 minutes, to be used in pie recipes that don't require further baking of the filling, such as cream pie.
• Remove from the oven and let cool on a wire rack.

KETO CHOCOLATE PIE CRUSTY PASTRY

Steps:

• Preheat oven to 200℃.
• Add all ingredients to a food processor and process in short busts until dough comes together in a ball.
• Press pastry into base and sides of a 22cm loose base pie tin (or into preferred tin).
• Prick generously with fork and transfer to freezer for 15 minutes.
• Transfer pie crust to oven and bake 10-15 minutes or until lightly golden. Fill as per recipe instructions.
• Preheat oven to 200℃.
• Place all ingredients into mixer bowl and Turbo/2 seconds. Scrape and repeat until dough comes together. Follow from Step 3 above.

FLAKY AND TENDER CHOCOLATE PIE CRUST

Steps:

• In a food processor , combine the flour, cocoa, sugar, and salt until blended. Add the butter and shortening and pulse on/off until mixture resembles coarse crumbs, about 5 seconds. Add the egg yolk and water and process with on/off turning until the dough forms a ball. To mix by hand: In a medium bowl, mix the flour, cocoa, sugar, and salt. Cut in the butter and shortening with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and water and stir with a fork until the mixture begins to clump together.
• Press the dough into a ball, then flatten into a 1-inch round disc, about 1/4-inch thick or so. (If you're not using it immediately, wrap the dough in plastic and refrigerate for up to three days or freeze up to three months.)
• Roll out the dough, always rolling from the center away from you, not back and forth.
• Lightly oil the pie pan to help prevent sticking. Glass or dark metal pans make crispier crusts. Shiny pans make pale crusts.
• Press the dough into a 9-inch pie pan, trim the excess from the sides and pinch to form a decorative edge.
• If your pie recipe calls for a pre-baked pie crust, prick the bottom of the crust with a fork several times to release steam and prevent the crust from bubbling. Bake at 425 F until the pastry is lightly browned, about 10 minutes. If the pie is to be filled and then baked, do not prick the bottom of the crust because the filling will leak out while baking.

CHOCOLATE PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat flour, confectioners' sugar, walnuts, butter, and cocoa together in a large mixing bowl until a soft dough forms.
• Press dough into the bottom and up the side of an ungreased 9- or 9 1/2-inch fluted tart pan with a removable bottom.
• Bake crust in the preheated oven until puffed, 12 to 14 minutes.
• Cool crust completely in the pan on a wire rack, about 1 hour.

PEANUT BUTTER PIE WITH CHOCOLATE CRUST

Steps:

• Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan. Bake in a preheated 350 degree oven for 10 minutes to toast slightly. As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside. It should melt in, then set up later.
• Peanut Butter Filling: Using mixer with a paddle attachment, cream together the cream cheese, peanut butter, milk and powdered sugar until light and fluffy, about 1 1/2 minutes. Fold the whipped cream into the peanut butter mixture and pour it into the pie shell. Freeze for 4 to 5 hours. Two hours before serving place pie in the refrigerator. Shave chocolate over the top just before serving.

NO BAKE CHOCOLATE CREAM PIE

Steps:

• chocolate wafer crust
• Using a food processor, pulverize the chocolate wafer cookies into fine crumbs.
• Add the granulated sugar and melted butter then pulse until the chocolate wafer crust forms.
• Press the crust into the bottom and sides of a 9 inch pie plate, then place in to the freezer to chill (for a minimum of 30 minutes) while you make the chocolate cream pie.
• chocolate cream pie
• Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and vanilla extract on medium-high speed until well blended.
• Switching the mixer speed to low, add in the unsweetened cocoa powder alternatively with the milk until mixture is completely smooth.
• Fold in the Cool Whip until well combined.
• Spoon the pie mixture into the pie shell. Chill for a minimum of 4 hours or until firm (or freeze).
• Garnish with toppings of your choice like more Cool Whip, chocolate curls, chocolate syrup, or extra chocolate wafer crumbs.

CHOCOLATE PIE WITH PRETZEL CRUST

Steps:

• Mix the crust ingredients together.
• Press half of the mixture into a 9-inch pie plate.
• Bake at 350°F for 8 minutes.
• For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
• Cook over boiling water until the mixture has thickened, stirring constantly.
• Cover and cook for 15 minutes.
• Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
• Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
• Cool the mixture.
• Add the vanilla extract to the chocolate and mix thoroughly.
• Pour the chocolate filling into the pretzel crust.
• Top with the remaining pretzel mixture.
• Chill before serving.

CHOCOLATE CRUMB CRUST

Steps:

• In a bowl combine all ingredients; mix well to combine.
• Press into a 9-inch pie plate.
• Bake 350 degrees F for 8 minutes.
• Cool completely.
• Fill as desired.

CHOCOLATE PIE CRUST

Steps:

• Combine the flour, cocoa, sugar, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon of the water (no ice) at a time (about 2-3 total tablespoons depending), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand.
• Form into a round disc and wrap into plastic wrap or place into a quart-size re-sealable bag. Refrigerate for 30 minutes to let it rest.
• Roll out dough evenly. Carefully roll the dough around your rolling pin and carefully lay it over either a 9 inch pie plate or a round tart pan.
• If making a pie, trim the edges and leave an inch overhang. Fold the inch overhang underneath to form a rim and crimp with fingertips.