This is a dark, decadent chocolate pie. It easy to make. Make it the night before and let it chill overnight.
For the chocolate crust:
1 1/2 cups add water only pie crust mix
3 tablespoons rich, dark cocoa—Ramstadt Breda or equal
1/4 cup granulated sugar
1/4 cup water
For the chocolate filling:
3/4 cup granulated sugar
1/3 cup rich, dark cocoa—Ramstadt Breda or equal
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
1/4 cup flour
1 tablespoon cornstarch
4 large egg yolks
1 tablespoon butter, melted
Preheat the oven to 350 degrees.
For the crust:
- In a medium bowl, mix the pie crust mix, cocoa, and sugar together with a fork. Some white lumps will remain. Add the water and continue mixing. Pour the mixture onto a counter.
- Knead the mixture on the counter into a uniform ball. White streaks will remain—most will disappear as you roll out the dough.
- Roll the dough into a circle ten to eleven inches in diameter, enough to form the pie crust. Transfer the rolled dough to a nonstick, nine-inch pie pan—not deep dish. Trim and form the crust including a decorative edge that will act as a dam to hold in spills.
- Fill the pie crust with ceramic beads or a pie chain weight to retard bubbles. Bake for ten minutes. Set aside.
For the filling:
- In a medium saucepan, mix the cocoa, flour, cornstarch, sugar, and salt together. Gradually blend in the milk and then add the egg yolks, vanilla, and butter.
- Cook the mixture over low heat, stirring continually with a whisk, until it starts to bubble and is thick. Do not over cook. Remove from the heat. Scrape the filling into baked pie shell. Chill for several hours before serving. Top with whipped cream.