I thought our days of having chocolate pie were over, until my mom made one at Easter just a few months ago. I took one bite, and was in chocolate heaven! It was a Superman-safe pie which was even better. You’re gonna love me when I tell how you that you can whip up this pie in around 20 minutes max if you use a Pillsbury refrigerated crust. I’m including a pie crust recipe if you want to go homemade on that part. Just allow at least 3 hours for it to set up in the refrigerator. This pie becomes a great make ahead dessert to take to a potluck, and is free from dairy, egg, soy, tree nuts, and peanuts. Need a gluten free pie crust? Try this one.
Here’s my Mother-in-Law’s pie crust recipe that is great.
INGREDIENTS FOR A 9-INCH SINGLE PIE CRUST:
**Double ingredients for a 9-inch double crust pie. (For the Chocolate Pie below, you’ll just need a single crust).
1 1/3 cup sifted flour
1/2 teaspoon salt
1/2 cup shortening (I use Spectrum Organic Shortening)
3-5 Tablespoons cold water
Sift together flour and salt.
Cut in shortening with pastry blender until pieces are size of small peas.
Sprinkle 1 tablespoon water over part of flour shortening mixture.
Gently toss with fork; push to side of bowl.
Sprinkle another tablespoon water over another dry part; mix lightly; push aside.
Repeat until all is moistened.
Gather up moistened flour-shortening with fingers; form into a ball. (For two-crust pie divide dough for upper and lower crust. Form each in ball.)
On lightly floured surface, flatten ball slightly and roll 1/8 inch thick. Lift into pie plate.
*For the Chocolate Pie recipe below, flute the edges and prick the raw crust multiple times with a fork before baking. Bake @ 450F for 8-10 minutes, or until lightly golden brown. Let cool completely before pouring in filling.
- 2 packs unflavored gelatin
- 3 cups rice milk
- 3 T dairy-free butter (I use Earth Balance)
- 9 T unsweetened cocoa
- 1 cup sugar
- ⅓ cup flour
- ⅔ t salt
- Prepare and bake a single pie crust, and let cool completely.
- On Medium High heat, mix the gelatin, rice milk, dairy-free butter, and cocoa in a medium saucepan, stirring frequently.
- While cocoa mixture is heating, mix in a separate bowl the sugar, flour, and salt.
- Once cocoa mixture is heated thoroughly (not boiling), and mixed well, add the flour mixture.
- Mix all ingredients well, and bring to a rolling boil on high for 2 minutes.
- Reduce heat to medium-low, and stir frequently for 3-4 minutes (it may still be boiling but will be a calmer boil).
- After 2 minutes check consistency by dropping small amounts on a saucer. If the filling thickens up and does not run after it cools, then the consistency is correct.
- Pour into the cooled pie crust.
- Let cool for 4-5 minutes on the countertop.
- Put into refrigerator uncovered for at least 3 hours to allow pie to set.
- Keep refrigerated.
This pie would be perfect as an ending to my Roasted Garlic Lemon Chicken with Potatoes and Brussel Sprouts (or broccoli).
I hope you enjoy this pie!