Post-Game Chocolate Pie

This extreme chocolate pie, with a cocoa pastry crust, is the perfect way to celebrate a winning game—or soothe a defeat. If you like, garnish pie with chocolate curls or chocolate-flavored sprinkles.

Recipe Ingredients:

Cocoa Pastry:
1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1/4 teaspoon salt.
1/2 cup butter, cut up
4 to 5 tablespoons cold water

Filling:
3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups milk
4 large egg yolks
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate pieces
2 tablespoons butter, cut up

Topping:
1 cup whipping cream
1/3 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
Chocolate curls or chocolate-flavored sprinkles (optional)

Cooking Directions:

1. For Cocoa Pastry: In a mixing bowl, stir together flour, cocoa powder, sugar and salt. Cut in butter, cut up, until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
3. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute edge. Don't prick pastry. Line with a double thickness of foil. Bake in a 450°F (230°C) oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or till pastry is set and dry. Cool on a wire rack.
4. For filling: In a medium saucepan, combine granulated sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
5. Beat the egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all of the mixture to the saucepan; bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in vanilla.
6. Add chocolate pieces and butter to the filling; stir gently until chocolate and butter are just melted. Spoon into baked pastry shell. Place a piece of plastic wrap on surface of the filling. Cool for 1 hour. Chill for 2 to 24 hours.
7. For Topping: Just before serving, in a chilled mixing bowl, combine the whipping cream, powdered sugar, cocoa powder, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Dollop on pie just before serving. If you like, garnish pie with chocolate curls or chocolate-flavored sprinkles.

Makes 8 servings.

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.