How to Make Luscious Layered Chocolate Pie From Scratch

There's something about a homemade pie that gives your loved ones a warm and fuzzy. Begin with this recipe for Foolproof Pie Crust, an airy light pastry from scratch. The secret to this handmade pie crust is chilling the dough before it's rolled out.  It takes 10 minutes to prepare the crust, 15 minutes to chill, 5 minutes to roll out and 15 minutes to bake. The Foolproof Pie Crust will cover a 9" pie plate.

Foolproof Pie Crust From Scratch

First, gather your ingredients. Secure a large bowl, a small bowl and a small pan for boiling water.

1 1/4 cup all-purpose flour

3/4 teaspoon salt

3/4 cup Butter Flavor Crisco, or vegetable shortening

1 1/4 teaspoons whipping cream

3 3/4 Tablespoons boiling water

Second, put the batter together.

Sift flour with salt in the large bowl. In a separate small bowl, use a fork to mix shortening, cream, and water together until batter is moist and lumpy. Stir the lumpy mixture into large bowl with flour and salt. Knead batter with your hands until it forms a smooth ball.

Third, chill the dough.

Thoroughly chill for at least 15 minutes. If you chill the dough for hours, or overnight; cover with plastic wrap or foil to keep from drying out.

Fourth, roll out the dough in the 9" pie plate.

Spray pie plate with vegetable spray. Place ball of dough in the middle of the pie plate, and begin rolling across the bottom and up the sides.  There will be enough dough to shape a scalloped edge around the top of the pie plate. Prick the bottom and sides of the crust generously with a fork.*

Last, Bake the pie crust and let it cool.

Bake 375 degrees 15 minutes. Place on a wire rack or unheated surface until crust is no longer warm to the touch.

*If you are baking the pie crust and filling together, i.e. apple or other fruit pies; do not prick the crust before filling.

When your pie crust has cooled, fill it with this delectable Luscious Layered Chocolate Pie; a masterpiece worthy of Grandma's home cooking. Each layer takes about 10 minutes to prepare. The key to success with this pie; however, is chilling each layer before adding the next. Allow a couple of hours from start to finish. This recipe will fill a 9" pie plate; serving 8 to 12 depending on the size of your pieces.

Luscious Layered Chocolate Pie From Scratch

To begin, gather your ingredients. Secure a large bowl, small bowl, mixer, double boiler or two varying sized pans for the stove and two large spoons for stirring. Be sure to have a baked, cooled pie crust ready for filling.

2 egg whites (Save egg yolks)

1/2 teaspoon vinegar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup sugar

1 12 oz. pkg. semi-sweet chocolate morsels

1/2 cup water

2 cups heavy cream

1/2 cup sugar

1/2 teaspoon vanilla

First Layer: Homemade meringue made in large bowl with mixer

Beat together egg whites, vinegar, cinnamon and salt until stiff but not dry. Gradually add sugar and beat until very stiff. Spread meringue over bottom and sides of baked pie shell. Bake 325 degrees 15 to 18 minutes or until lightly browned. Refrigerate 15 minutes or until cool.

Second Layer: Original recipe Dark Chocolate made in double boiler on stove

Melt semi-sweet morsels in double boiler; stirring in water. Spoon 1/3 to 1/2 of the smooth dark chocolate across the bottom and sides of the meringue. Refrigerate 10 minutes until layer is the consistency of a Hershey bar.

Immediately mix the two saved egg yolks into remaining dark chocolate and set aside.

Third Layer: Whip Cream made in large bowl with mixer

Beat together heavy cream, sugar and vanilla until very thick. Spread 1/2 whipped cream mixture over dark chocolate layer. Refrigerate 10 minutes.

Fourth Layer: Original recipe Light Chocolate; use mixer to combine two layers

Mix remaining chocolate with other half whipped cream mixture. Spread over whipped cream in pie shell. Chill pie four hours before serving. After four hours, cover pie in refrigerator. This is delicious one day ahead; and tastes fresh for the next four days.

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