How to make Chocolate Pie

Making the crust

ingredients

• 1 cup all-purpose flour
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• 1/4 cup unsweetened cocoa powder (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
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• 2 tablespoons granulated sugar
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• 1/2 teaspoon kosher salt
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• 2 tablespoons oil
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• 1/4 cup (half a stick) cold unsalted butter, cut into 1/4-inch slices
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• 3 to 5 tablespoons ice wate

Method

Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine.  Stir in the oil, until the mixture resembles coarse meal.  Add the butter slices, tossing to coat.  Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball.  Chill in the refrigerator for 1 hour.

On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick.  Fold it into thirds, like a letter.  Roll out again to a thickness of 1/2-inch.  Turn the dough 90 degrees and repeat two more times.  Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.

Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate.  Roll the dough around the rolling pin and transfer to the dish.  Trim off any excess, then roll and crimp the edge.

INGREDIENTS

• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.) , divided
• 4 egg yolks
• 1/3 cup cornstarch
• 2/3 cup sugar
• 3 cups milk
• 2 tablespoons butter or margarine , softened
• One pie shell 9-inch
• Sweetened whipped cream or whipped topping (optional)

DIRECTIONS

• 1. Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture.
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• 2. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. Makes 8 servings.

When finished it will look like this