Name: Dropped Chocolate Pie Recipe
Prep time: 20 min
Cook time: 1 h 52 min
Total time: 26 h 12 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 Tbsp unsweetened cocoa powder; ¼ tsp salt; ⅓ cup shortening; ⅓ cup butter; 7 Tbsp cold water; 4 oz semisweet chocolate chips; ¾ cup sugar; ¼ cup cornstarch; 3 cups milk; 4 oz unsweetened chocolate; 5 egg yolks; 1 Tbsp butter; 2 tsp vanilla; sweetened whipped cream; chocolate

For extra chocolate flavor, use grated bittersweet chocolate for the sprinkles.

How To Make Dropped Chocolate Pie

This dropped chocolate pie can be made with ingredients that you already have on hand. Just pop this no-bake dessert into your freezer and it will be ready for you to enjoy.

Prep: 20 mins

chill: 1 days

Cook: 1 hr 52 mins

Total: 1 days 2 hrs 12 mins

Serves:

Ingredients

2 cups all purpose flour
2 Tbsp unsweetened cocoa powder
¼ tsp salt
⅓ cup shortening
⅓ cup butter
7 Tbsp cold water
4 oz semisweet chocolate chips
¾ cup sugar
¼ cup cornstarch
3 cups milk
4 oz unsweetened chocolate , chopped
5 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
sweetened whipped cream
chocolate, grated

Instructions

In a large mixing bowl, stir together flour, cocoa, and salt.
Using a pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle water over the mixture and gently toss with a fork.
Push moistened dough to the side of the bowl.
Repeat using 1 tablespoon of water at a time until all the dough is moistened.
Preheat oven to 450 degrees F. Divide dough in half.
Form each half into a ball.
Cover and refrigerate one ball.
On a lightly floured surface, flatten the remaining ball.
Roll from center to edges into a 12-inch circle. Transfer to a pie plate; avoid stretching.
Gently press into a plate and trim edges.
Line with a double layer of foil.
Bake pastry for 8 minutes.
Remove foil; bake 5 minutes more or until firm and dry.
Sprinkle with the semisweet chocolate chips.
Cool completely on a wire rack.
Reduce oven temperature to 325 degrees F. For the filling, in a 2-quart saucepan, stir together sugar and cornstarch.
Stir in milk and unsweetened chocolate.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Slowly stir the hot mixture into the beaten egg yolks.
Pour egg yolks mixture into hot filling in pan.
Bring just to boiling; reduce heat.
Cook and stir for 2 minutes.
Remove from heat.
Stir in butter and vanilla.
Let cool for 10 minutes.
Meanwhile, on a lightly floured surface, flatten chilled dough.
Roll from center to edges to form a 12-inch circle.
Pour warm filling mixture into baked pastry shell.
Place pastry top over the filling mixture, pressing into pastry edges to seal.
Trim dough to edge of pie plate.
Gently prick the top of the pastry with a fork.
Bake for 25 minutes or until the crust is firm and dry.
Cool for 1 hour on a wire rack.
Cover and chill for 2 to 24 hours before serving.
To serve, invert a serving platter on top of the pie.
Turn pie upside down.
Remove the pie plate.
If desired, top with whipped cream and grated chocolate.