Well... Just when you think the crust will never work,,, you take it out of the oven..It delivers.. Working on the filling now.. Having made the same chocolate pie for years again I'm a little sceptical.. But they've never failed me before.. Okay filling also AMAZING.. Slices like a dream. I used a stabilized whipped topping with gelatin so I was able to top it a good 3 hours before serving.. It worked very well.. I'm definitely making this again... So much easier then trying to temper eggs..
Sauce and Pie look wonderful, I have been looking for a recipes like these! Love the parchment paper over pie instead of plastic ... will coat with butter.
Always great recipes, always true tested, so anytime anyone makes these recipes they dont fail, if you follow the instructions. My main go-to channel for all recipes tried and true 👍🏽👍🏽
i couldn't agree more, and all the presenters are SO knowledgeable and watchable. i love how they always explain the science behind why their tips, tricks, and key ingredients work
Both of my daughters loves chocolate and they would go crazy over this pie lol. Thanks for giving me another method on making pie crust; maybe I'll make this for dessert for Easter and the chocolate fudge too!!
I've used vodka as ATK recommended, and it always is great. Now this method stumps me, but I can't wait to try it. I'm sure it's perfect. But I don't know if it requires more butter than the traditional ATK pie recipes. Still have to make it though. I gotta scale so I can also weigh the flour in ounces too as they recommend.
I switched to Guittard dutch processed a few years ago for cakes and frostings & never looked back. It’s more expensive & you don’t get as much as the classic Hershey’s, so I use it in cookies only when I’ve got the budget for it. I find if I use a top quality chip or bar w/the Hershey’s cocoa for cookie doughs, they’re pretty close to the Dutch processed doughs. It was a game changer for my cakes & frostings & my husband now prefers my scratch made German Chocolate cake (his fave cake) since switching to dutch processed to really compliment the “german chocolate” baking bar I use in the recipe. Wish I’d discovered this cocoa 2 decades ago!
I cannot wait to try the pie and wow - that chocolate sauce! I have closely guarded my mom's fudge sundae recipe since she wrote on an envelope for me in 1983 - will be fun to compare them. The awesome Millionaire Shortbread was a hit at Christmas - I made at least 6 batches for gifts. It was my first time ever making caramel and I have quickly learned how to use it to make caramel covered pecans! Are they ever good! I told my neighbor - stretch pants required when I delivered her a batch. I guess I should point out that I am very well known for burning EVERYTHING and I mean everything so to successfully make these without the fire department involved is a miracle. I don't cook but I have learned to LOVE baking so as I get better at it, I am burning less and less.
@@e.conboy4286 thanks - but no need - they work perfectly and my husband would have a stroke if I adjusted anything in "his" kitchen. I am just that gal that feels more comfortable with a wrench in my hand than a spatula!!
I am going to try this will granular Splenda, and a few drops of stevia at the end. I have experimented with numerous things using the sugar sub combo, and have found that each cancels out the aftertaste they both have.
Now I'm curious if I can adapt this technique to make a peanut butter version rather than chocolate. (I'm really fond of Perkin's peanut butter silk pie with a layer of brownie at the bottom. I have managed to replicate it in the past, but it is a bit of a pain.)
Here's the pie dough recipe if you need it Foolproof All-Butter Single Crust Pie Dough Makes one 9-inch single crust This is our go-to dough: It’s supremely supple and extremely easy to roll out. Even better, it bakes up buttery, tender, and flaky. How did we do it? First we used the food processor to coat two-thirds of the four with butter, creating a water-resistant paste-like mixture. Next we broke that dough into pieces, coated the pieces with the remaining four, and tossed in grated butter. By doing this, the water we folded in was absorbed only by the dry four that coated the butter-four chunks. Since gluten can develop only when four is hydrated, this waterproofing method resulted in a crust that was super tender but had enough structure to support fakes. After a 2-hour chill, the dough was completely hydrated and easy to roll out. Be sure to weigh the four. If your recipe requires rolling your dough piece(s) to a rectangle after chilling, form the dough into a 5-inch square instead of a disk. This dough will be moister than most pie doughs, but it will absorb a lot of excess moisture as it chills. Roll out the dough on a well-floured counter. 10 tablespoons unsalted butter, chilled, divided 1 1/4 cups (6 1/4 ounces) all-purpose flour, divided 1 tablespoon sugar 1/2 teaspoon table salt 1/4 cup ice water, divided Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablspoons butter into 1/2-inch cubes. Pulse 3/4 cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogenous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour. Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Did the dyed piecrust get made into something and eaten? That recipe looks very very good and easy. Would it work for a pie that gets baked, like a fruit pie? Thanks.
Hi. I’m not from USA. If I wanted to test my cocoa I use, for fun and science, is it equal parts cocoa to water, then heat to 180 and cool? Curious if ours turns out like your good example or not.
This was my most successful fail of all time. I didn't doubt Julia for a second. I couldn't find my pie weights. OK, it's going in anyway... so the pie shell became a 9" cookie. ¯\_(ツ)_/¯ The chocolate filling prepares exactly as described but by this time I had had a bit of wine so I put my chocolate cookie pie in the frig, uncovered, and went to bed. Yep! Skin! ¯\_(ツ)_/¯ I hid all my mistakes with whipped cream and it was absolutely delicious with an unusual crust and a bit of texture. Did not even care. Well Done!!!
Would you do an episode on how to stabilize whipped cream? I've used a bit of slightly softened marshmallow (microwave the marshmallow) and that works. Maybe there are better methods?
Actually I just took out the ATK Perfect Cake cookbook from my library and they have a tip for that. I'm not entirely sure what you mean by stabilized but the ATK cookbook recommended making whipped cream in a food processor so it would hold up better over a few days in the fridge. It was something about a food processor makes smaller bubbles which makes the cream sturdier.
Here's the recipe for Blue Ribbon Chocolate Cream Pie>>This recipe is courtesy of America's Test Kitchen from Cook's Illustrated. You're welcome you guys...now go bake a pie. I posted the butter crust next comment down. Just call me the Robin Hood of bakers Chocolate Cream Pie Serves 8 to 10 We developed this recipe with whole milk, but you can use 2 percent low-fat milk, if desired. Avoid using 1 percent low-fat or skim milk, as the filling will be too thin. Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar is our favorite dark chocolate. Ingredients 1 recipe fully baked Foolproof All-Butter Dough for Single-Crust Pie (see below) Filling ⅓ cup (21/3 ounces) sugar ¼ cup (1-ounce) cornstarch 2 tablespoons unsweetened cocoa powder ¼ teaspoon salt 3 cups whole or 2 percent low-fat milk 6 ounces bittersweet chocolate, chopped fine 3 tablespoons unsalted butter, cut into 3 pieces 2 teaspoons vanilla extract Topping 1 cup heavy cream 1 tablespoon confectioners' sugar To Prepare 1. Roll dough into 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. 2. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate dough-lined plate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees. 3. Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are set and just beginning to turn golden, 15 to 20 minutes. Remove foil and weights, rotate plate, and continue to bake until golden brown and crisp,15 to 20 minutes longer. If crust begins to puff, pierce gently with tip of paring knife. Let crust cool completely in plate on wire rack, about 30 minutes. 4. For the filling: Whisk sugar, cornstarch, cocoa, and salt together in large saucepan. Whisk in milk until incorporated, making sure to scrape corners of saucepan. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 8 to 10 minutes. Cook 30 seconds longer; remove from heat. Add chocolate and butter and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour. Refrigerate until filling is firmly set, at least 2½ hours or up to 24 hours. 5. For the topping: Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. Spread whipped cream evenly over chilled pie and serve.
came for the Queen reference, stayed for the 10 tablespoons of butter - you've basically put short bread under chocolate cream pie, and I'm more than okay with that.
I smear a thin layer of softened cream cheese onto my crust before adding the chocolate pudding. Keeps the crust from getting soggy and adds an extra bit of flavor!
that flour coated with butter won't absorb moisture seems incorrect as butter has water in it some of which will be absorbed by the flour; I rub a little shortening into the flour first which shortens the flour; after freezing this I grate frozen butter in, toss to combine then add the liquid; finally, I find salt added directly to the flour mixture leaves some salt grains undissolved which one's palate discerns in the baked crust as unpleasant (to me) discrete flecks of saltiness; so, dissolve the salt in the water before adding to the flour mixture which homogenizes the salt
Please lovely people at ATK, maybe it's time for a foolproof stable whipped cream recipe? Coz sometimes we may want to travel a bit with cream pies, to share with other people...
@@summerrose1545 You've never seen a cream pie where the whipped cream isn't just slapped in a flat layer on the top? Just go to the grocery store and look at some of the frozen cream pies, like Mrs. Smith's.
@@brettmiddleton7949 He he I think you misunderstood my comment to the video. I wasn't asking on how to present the pie in a more attractively decorated way but a recipe of a shelf stable whipped cream that can stay out at room temperature for a few hours without sweating into puddles lol
@@summerrose1545 I understood that. But a stable whipped cream is also much easier to work with in a pastry bag without turning into a puddle from being manipulated and squeezed. Which is why I mentioned that as an added benefit to your suggestion for those who do want to do something more attractive.
I love the chocolate you all have and eat ice cream with the chocolate sauce in it and love them so much. The chocolate pie you all made look great and I have to try making a pie like that with the crust made the way you all did.
I would like to see what my grandmother called "hard sauce". It was a white sugary sauce that was thick and semi solid that we used on pudding, usually chocolate.
*could you not use a really good and strong ginger ale such as Blenheim hot instead of water?...might be a personal taste or just my weird taste buds but seems to be a more interesting if not experimental option especially if you had a slight hint of candied orange peel added into it as well* *reminder: you can concentrate any soda essence by partially freezing it since the water will freeze before the flavorings or syrup...you can then pour off this syrup and use as needed or just drink it and say a big hello to diabeetus*
You guys have such well science'd recipes, but sometimes I wish you would give suggestions for minor edits for things like, "if you like a thicker fudge sauce, change..."
Sadly, I had to throw out boxes of Droste because it was found to have very high levels of lead and some cadmium. I hope ATK does the research to find the best cocoa powder and baking chocolate with lower levels of heavy metals.
Could you help me with a problem? No matter what Recipe I use. No matter what company of pre made pie shells, or dough, I use. When I make any pie, my bottom crust disappeared. No matter what kind of pie I’m making. When you cut into the pies, there is no bottom crust. This has been going on for decades. I make family size Beef Pasties. It happens with that also. Could you please tell me what I’m doing wrong?
Also: Wax paper can be used instead of the parchment paper, to keep the skin from forming on the top of the pudding. You just press it down (gently!) so that it seals out every bit of air touching the top of the pudding. The edges of the wax paper (near the crust) can just sort of flop. The IMPORTANT thing is to stop the air from touching every inch of the top of the pudding. You don’t even need to spray it with oil when you use wax paper.
Interesting. When I went to their website a few years ago, it demanded all kinds of personal info from me, and then they aggressively sent me magazines, bills and solicitations... and their office staff was exceedingly nasty and rude, when I called to complain, and kept sending me bills. Others have complained online, too. You don't owe them a thing, if they mail you their magazine and you didn't subscribe, FYI. They also shared my personal info with all their show sponsors, who also solicited me. Now they post videos to watch for free, huh? And I also know, now, that you can visit their website and use a fake email and other fake information. I did that to find their recommendations for a kitchen fire extinguisher. There are ways around them.
Leave the pie on the counter for an hour? With a husband and teenagers in the house, and expect it to remain whole? Bwwwaaaahhhhaa! No chance. Lovely recipe and beautiful pie, but I have to go somewhere else to make it.
Julia and Bridgette with a perfect pie, a new crust and Ella with a fudge sauce.
My 3 favorite ladies I TRUST.
A great video.
The blue food dye was genius. A million likes.
Es exelete y perfecto
Todas las recetas. 😊💖
What a fantastic instructor, I was totally enthralled the whole video. Thank you for the awesome instructional video
Love Bridget and Julia, especially when coupled with my favorite ingredient of all time! Going to make Elle's chocolate syrup soon! LOVE CHOCOLATE!
Well... Just when you think the crust will never work,,, you take it out of the oven..It delivers.. Working on the filling now.. Having made the same chocolate pie for years again I'm a little sceptical.. But they've never failed me before..
Okay filling also AMAZING.. Slices like a dream.
I used a stabilized whipped topping with gelatin so I was able to top it a good 3 hours before serving.. It worked very well..
I'm definitely making this again... So much easier then trying to temper eggs..
Ahhhh the dream team! Good job, girls!
Sauce and Pie look wonderful, I have been looking for a recipes like these! Love the parchment paper over pie instead of plastic ... will coat with butter.
Good show. Thanks.
Yea, Chocolate pie!!
I just watched Season 1 of ATK. Julia, Bridget, Jack and Adam looked like college students back then.
Always great recipes, always true tested, so anytime anyone makes these recipes they dont fail, if you follow the instructions. My main go-to channel for all recipes tried and true 👍🏽👍🏽
❤️ So happy to hear this!
i couldn't agree more, and all the presenters are SO knowledgeable and watchable. i love how they always explain the science behind why their tips, tricks, and key ingredients work
I love how excited she is for a new pie crust, right up my ally ladies!
I make their vodka pie crust before, and that itself was excellent
OOh I love chocolate!! The Dark Chocolate Fudge Sauce mmmmm!!! thanks!
Thanks some great tips. Look so good my favorite chocolate pie👍
But my favorite is Philadelphia cream cheese pie crust. The best. For me.
Bridget and Julia are the best!
Love the recap at the end of every recipe 🙌
Seemed to be a theme here Chocolate, Chocolate, Chocolate. Love it Thanks
❤️
Heavenly!
While making the sauce, I could not keep from thinking about chocolate gravy and biscuits!!!
Both of my daughters loves chocolate and they would go crazy over this pie lol. Thanks for giving me another method on making pie crust; maybe I'll make this for dessert for Easter and the chocolate fudge too!!
I've used vodka as ATK recommended, and it always is great. Now this method stumps me, but I can't wait to try it. I'm sure it's perfect. But I don't know if it requires more butter than the traditional ATK pie recipes. Still have to make it though. I gotta scale so I can also weigh the flour in ounces too as they recommend.
I switched to Guittard dutch processed a few years ago for cakes and frostings & never looked back. It’s more expensive & you don’t get as much as the classic Hershey’s, so I use it in cookies only when I’ve got the budget for it. I find if I use a top quality chip or bar w/the Hershey’s cocoa for cookie doughs, they’re pretty close to the Dutch processed doughs. It was a game changer for my cakes & frostings & my husband now prefers my scratch made German Chocolate cake (his fave cake) since switching to dutch processed to really compliment the “german chocolate” baking bar I use in the recipe. Wish I’d discovered this cocoa 2 decades ago!
I like the style of the one with the pony tail !
Excellent episode
I cannot wait to try the pie and wow - that chocolate sauce! I have closely guarded my mom's fudge sundae recipe since she wrote on an envelope for me in 1983 - will be fun to compare them. The awesome Millionaire Shortbread was a hit at Christmas - I made at least 6 batches for gifts. It was my first time ever making caramel and I have quickly learned how to use it to make caramel covered pecans! Are they ever good! I told my neighbor - stretch pants required when I delivered her a batch. I guess I should point out that I am very well known for burning EVERYTHING and I mean everything so to successfully make these without the fire department involved is a miracle. I don't cook but I have learned to LOVE baking so as I get better at it, I am burning less and less.
Maybe you could check the stoves oven and burners with a specially made thermometers and adjust accordingly. There’s a UA-cam video to show how.
@@e.conboy4286 thanks - but no need - they work perfectly and my husband would have a stroke if I adjusted anything in "his" kitchen. I am just that gal that feels more comfortable with a wrench in my hand than a spatula!!
Love you Two! great pie.......
This is my favorite channel on youtube.
I am going to try this will granular Splenda, and a few drops of stevia at the end. I have experimented with numerous things using the sugar sub combo, and have found that each cancels out the aftertaste they both have.
So interesting. I’m anxious to try it.😊
Hello.i love this I get so inspired for my home baking and its doable.
Thank you for all your hard work.O feel confident to put these recipes in my family's table gathering with easy.Kool! Love ya
My kind of episode ..... I just love
you guys 😍😍😍
Chocolate > everything.
I learned so much about baking better pies now. I can't wait to make an apple pie using this method!
I am going to try that chocolate pie!!!
Scratch chocolate pudding is the way my grandmother made cream pie; chocolate and butterscotch. Scratch lemon pie too!
Well this just looks straight up amazing to eat :)
Such a beautiful chocolate cream pie 😍😍😍
Now I'm curious if I can adapt this technique to make a peanut butter version rather than chocolate. (I'm really fond of Perkin's peanut butter silk pie with a layer of brownie at the bottom. I have managed to replicate it in the past, but it is a bit of a pain.)
Bridget is ready to pounce. Woman after my own heart.
Can’t wait to try this . Thank you 🙏🏽
Made us smile
great video love from the uk
Here's the pie dough recipe if you need it Foolproof All-Butter Single Crust Pie Dough
Makes one 9-inch single crust
This is our go-to dough: It’s supremely supple and extremely easy to roll out. Even better, it bakes up buttery, tender, and flaky. How did we do it? First we used the food processor to coat two-thirds of the four with butter, creating a water-resistant paste-like mixture. Next we broke that dough into pieces, coated the pieces with the remaining four, and tossed in grated butter. By doing this, the water we folded in was absorbed only by the dry four that coated the butter-four chunks. Since gluten can develop only when four is hydrated, this waterproofing method resulted in a crust that was super tender but had enough structure to support fakes. After a 2-hour chill, the dough was completely hydrated and easy to roll out. Be sure to weigh the four. If your recipe requires rolling your dough piece(s) to a rectangle after chilling, form the dough into a 5-inch square instead of a disk. This dough will be moister than most pie doughs, but it will absorb a lot of excess moisture as it chills. Roll out the dough on a well-floured counter.
10 tablespoons unsalted butter, chilled, divided
1 1/4 cups (6 1/4 ounces) all-purpose flour, divided
1 tablespoon sugar
1/2 teaspoon table salt
1/4 cup ice water, divided
Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablspoons butter into 1/2-inch cubes.
Pulse 3/4 cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogenous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
STOPPP!!! PLEASE STOP!! ITS MOUTH WATERING! TOO GOOD TO EVEN EAT! I AM IN *LOVE* WITH CHOCOLATE!!!
Wow between the pie and sauce I am in chocolate overdrive!!!!! Ummmm!!!! Wow!
Great pie!😁👍
Will this recipe be available in the new Test Kitchen Cookbook that is on Pre order ?
Did the dyed piecrust get made into something and eaten? That recipe looks very very good and easy. Would it work for a pie that gets baked, like a fruit pie? Thanks.
Crusts like this are used for open top cream pies.
Hi. I’m not from USA. If I wanted to test my cocoa I use, for fun and science, is it equal parts cocoa to water, then heat to 180 and cool? Curious if ours turns out like your good example or not.
I wish you did weights in grams.
If it’s a special treat, make it the best you can! 🎉
Yummy 😋 ❣️
This was my most successful fail of all time. I didn't doubt Julia for a second. I couldn't find my pie weights. OK, it's going in anyway... so the pie shell became a 9" cookie. ¯\_(ツ)_/¯ The chocolate filling prepares exactly as described but by this time I had had a bit of wine so I put my chocolate cookie pie in the frig, uncovered, and went to bed. Yep! Skin! ¯\_(ツ)_/¯
I hid all my mistakes with whipped cream and it was absolutely delicious with an unusual crust and a bit of texture.
Did not even care. Well Done!!!
Would you do an episode on how to stabilize whipped cream? I've used a bit of slightly softened marshmallow (microwave the marshmallow) and that works. Maybe there are better methods?
Adding powdered instant milk helps.
Actually I just took out the ATK Perfect Cake cookbook from my library and they have a tip for that. I'm not entirely sure what you mean by stabilized but the ATK cookbook recommended making whipped cream in a food processor so it would hold up better over a few days in the fridge. It was something about a food processor makes smaller bubbles which makes the cream sturdier.
@@jessicaharris1608 wouldn't that make a great episode of What's Eating Dan????
how about the chocolate sugar cookie recipe?
I'm going to make Elle's chocolate syrup tonight .
The chocolate pie....could you use the same filling and top with meringue?
Corn allergy, which would a better replacement? Arrowroot or tapioca?
Here's the recipe for Blue Ribbon Chocolate Cream Pie>>This recipe is courtesy of America's Test Kitchen from Cook's Illustrated. You're welcome you guys...now go bake a pie. I posted the butter crust next comment down. Just call me the Robin Hood of bakers
Chocolate Cream Pie
Serves 8 to 10
We developed this recipe with whole milk, but you can use 2 percent low-fat milk, if desired. Avoid using
1 percent low-fat or skim milk, as the filling will be too thin. Ghirardelli 60% Cacao Bittersweet Chocolate
Premium Baking Bar is our favorite dark chocolate.
Ingredients
1 recipe fully baked Foolproof All-Butter Dough for Single-Crust Pie (see below)
Filling
⅓ cup (21/3 ounces) sugar
¼ cup (1-ounce) cornstarch
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
3 cups whole or 2 percent low-fat milk
6 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter, cut into 3 pieces
2 teaspoons vanilla extract
Topping
1 cup heavy cream
1 tablespoon confectioners' sugar
To Prepare
1. Roll dough into 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and unroll it
onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting
edge of dough with your hand while pressing into plate bottom with your other hand.
2. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should
be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate
dough-lined plate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350
degrees.
3. Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake
until edges are set and just beginning to turn golden, 15 to 20 minutes. Remove foil and weights, rotate plate,
and continue to bake until golden brown and crisp,15 to 20 minutes longer. If crust begins to puff, pierce gently
with tip of paring knife. Let crust cool completely in plate on wire rack, about 30 minutes.
4. For the filling: Whisk sugar, cornstarch, cocoa, and salt together in large saucepan. Whisk in milk until
incorporated, making sure to scrape corners of saucepan. Place saucepan over medium heat; cook, whisking
constantly, until mixture is thickened and bubbling over entire surface, 8 to 10 minutes. Cook 30 seconds longer; remove from heat. Add chocolate and butter and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie
crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour.
Refrigerate until filling is firmly set, at least 2½ hours or up to 24 hours.
5. For the topping: Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low
speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes.
Spread whipped cream evenly over chilled pie and serve.
Truly a hero. Thanks so much!
came for the Queen reference, stayed for the 10 tablespoons of butter - you've basically put short bread under chocolate cream pie, and I'm more than okay with that.
Add some coffee and cinnamon to chocolate it’s delicious
Me gusta mucho.
Pero podría ser posible en español
I would have added some fresh cracked pepper and espresso powder concentrate to add punch to the chocolate mixture
"Chocolate‽ Chocolate‽ CHOCOLATE¡ CHOCOLATE! CHOCOLATE¡”
-That chocolate guy
Can I use this pie crust for Applepie?
I smear a thin layer of softened cream cheese onto my crust before adding the chocolate pudding. Keeps the crust from getting soggy and adds an extra bit of flavor!
that flour coated with butter won't absorb moisture seems incorrect as butter has water in it some of which will be absorbed by the flour; I rub a little shortening into the flour first which shortens the flour; after freezing this I grate frozen butter in, toss to combine then add the liquid; finally, I find salt added directly to the flour mixture leaves some salt grains undissolved which one's palate discerns in the baked crust as unpleasant (to me) discrete flecks of saltiness; so, dissolve the salt in the water before adding to the flour mixture which homogenizes the salt
Please lovely people at ATK, maybe it's time for a foolproof stable whipped cream recipe? Coz sometimes we may want to travel a bit with cream pies, to share with other people...
That would also make it easier to apply using a pastry bag, if you wanted a pie with a fancier-looking top.
@@brettmiddleton7949 ???
@@summerrose1545 You've never seen a cream pie where the whipped cream isn't just slapped in a flat layer on the top? Just go to the grocery store and look at some of the frozen cream pies, like Mrs. Smith's.
@@brettmiddleton7949 He he I think you misunderstood my comment to the video. I wasn't asking on how to present the pie in a more attractively decorated way but a recipe of a shelf stable whipped cream that can stay out at room temperature for a few hours without sweating into puddles lol
@@summerrose1545 I understood that. But a stable whipped cream is also much easier to work with in a pastry bag without turning into a puddle from being manipulated and squeezed. Which is why I mentioned that as an added benefit to your suggestion for those who do want to do something more attractive.
I love the chocolate you all have and eat ice cream with the chocolate sauce in it and love them so much. The chocolate pie you all made look great and I have to try making a pie like that with the crust made the way you all did.
Most delightful episode ever for us chocolate freaks. Thanks ATK!
I would like to see what my grandmother called "hard sauce". It was a white sugary sauce that was thick and semi solid that we used on pudding, usually chocolate.
*could you not use a really good and strong ginger ale such as Blenheim hot instead of water?...might be a personal taste or just my weird taste buds but seems to be a more interesting if not experimental option especially if you had a slight hint of candied orange peel added into it as well*
*reminder: you can concentrate any soda essence by partially freezing it since the water will freeze before the flavorings or syrup...you can then pour off this syrup and use as needed or just drink it and say a big hello to diabeetus*
It can't be refrigerated?
Should you grease the pie plate first?
Used lindt 80%, needed more sugar or lower % cocoa
Wonder if they've tried using chocolate milk instead of regular milk. Found the shoving of cookies into mouth pretty funny!
I love you, Elle❣️🥳💐🙏🏾
ATK always knows what daddy wants
Elle is my absolute favorite person at ATK.
You guys have such well science'd recipes, but sometimes I wish you would give suggestions for minor edits for things like, "if you like a thicker fudge sauce, change..."
Why not use a stabilized whipped cream top?
Sadly, I had to throw out boxes of Droste because it was found to have very high levels of lead and some cadmium. I hope ATK does the research to find the best cocoa powder and baking chocolate with lower levels of heavy metals.
Bridget, you single? Shes amazing, I could listen to that beauty for hours.
Dear Diary: Today Julia and Bridget answered all my prayers.
❤️❤️
@ Evil Monkey
Not mine. I can never two hours for it to chill/set.
2:35 - "And this is where it get preeety" ... dicey! ;)
The Crust is also suppose to have crushed walnuts in it???
But I like when the fudge sauce gets thick on the ice cream.
Could you help me with a problem? No matter what Recipe I use. No matter what company of pre made pie shells, or dough, I use. When I make any pie, my bottom crust disappeared. No matter what kind of pie I’m making. When you cut into the pies, there is no bottom crust. This has been going on for decades. I make family size Beef Pasties. It happens with that also. Could you please tell me what I’m doing wrong?
Also:
Wax paper can be used instead of the parchment paper, to keep the skin from forming on the top of the pudding.
You just press it down (gently!) so that it seals out every bit of air touching the top of the pudding.
The edges of the wax paper (near the crust) can just sort of flop.
The IMPORTANT thing is to stop the air from touching every inch of the top of the pudding.
You don’t even need to spray it with oil when you use wax paper.
So Julia claimed the whipped cream knife for a snack later, did Bridget claim the chocolate pudding ?
I want the pan!
Amazon sells German Whip-cream stiffening
I added 4 tbsp of ice water but my dough seems too wet?
Hello
20 years ago fine cooking shows would have never made an egg less chocolate creme pie.
They just didn’t know or try without it!
does anyone get to lick out the pudding from the pot, and the whipped cream from the bowl?
Drool
Where's Chris?
Interesting. When I went to their website a few years ago, it demanded all kinds of personal info from me, and then they aggressively sent me magazines, bills and solicitations... and their office staff was exceedingly nasty and rude, when I called to complain, and kept sending me bills. Others have complained online, too. You don't owe them a thing, if they mail you their magazine and you didn't subscribe, FYI. They also shared my personal info with all their show sponsors, who also solicited me. Now they post videos to watch for free, huh? And I also know, now, that you can visit their website and use a fake email and other fake information. I did that to find their recommendations for a kitchen fire extinguisher. There are ways around them.
U have to pay to get the recipe?
These two sure wanted a cream pie
YOA Ownage HD you’re perverted.
Leave the pie on the counter for an hour? With a husband and teenagers in the house, and expect it to remain whole? Bwwwaaaahhhhaa! No chance. Lovely recipe and beautiful pie, but I have to go somewhere else to make it.
Maureen , tell you what…. I’ll let you bring it over to my house to cool, away from those maniacs, OK?
Grate some bittersweet chocolate over that bad boy