Instructions
- Pie Crust
- Mix the flour and salt in a bowl, or in the food processor.
- Cut the butter into small pieces and place in the freezer for 15 minutes.
- Remove the butter from the freezer and add to the flour.
- Either use a fork, or a pastry cutter to cut the butter into the flour. Or pulse a few times in the food processor.
- The flour and butter mixture should resemble coarse meal, with the butter being mostly incorporated into the flour. You shouldn’t see huge pieces of butter in the mixture.
- Add 2 tbsp of ice water and mix with the fork to combine, or process a few times to incorporate, if using the food processor. Add the remaining 2 tbsp of water only if necessary, if the dough seems to be dry.
- The dough should come together, and be smooth. Don’t over work the dough.
Wrap it into a piece of plastic. Place it in the fridge for at least 2 hours, and up to 3 days. - Pie Crust Continued
- Roll out the pie dough into a 12″ round, place it on the bottom of a 10″or 9″ deep pie plate.
Crimp the edges and place the pie in the freezer for at least 15 minutes. - Pre-heat the oven to 375ºF.
- Remove the pie from the freezer.
- Crunch up a piece of parchment paper and insert it in the pie plate, on top of the pie crust. Fill the parchment with pie weights, or dried beans.
- Then bake the crust in the pre-heated oven for 20 minutes, or until the edges have started to brown.
- Remove the pie from the oven. Carefully lift the parchment and the pie weights.
- Return the pie to the oven to finish baking the bottom, for another 10 to 20 minutes, until the bottom of the crust is also golden and fully baked.
- Remove the pie from the oven and let it cool.
- Chocolate Filling
- Place 2 cans of Eagle Brand® Evaporated Milk in a large saucepan, over medium heat.
- Bring the milk almost to a boil, as soon as you see the first bubbles emerge, turn the heat off.
Meanwhile, place the eggs, the Eagle Brand® Sweetened Condensed Milk, and the cornstarch in a large bowl. - Use an electric mixer, or a whisk to combine the ingredients together, until lightened in color. By hand it should take 2 to 3 minutes, and about 1 minute with a hand mixer.
- Pour 1/4 cup of the hot milk over the yolk/condensed milk mixture, whisking non stop.
- Then pour another 1/4 cup, and slowly add the hot milk to the bowl, while whisking.
- Once combined, transfer the mixture back to the saucepan, pouring through a sieve, to retain any bits of egg that might have cooked or curdled.
- Place the saucepan over medium heat, and stir non-stop with a wooden spoon or spatula, cooking the custard until it gets thick.
- Don’t stop stirring at any moment, or it will stick to the bottom.
- The mixture will begin to look lumpy, just continue to stir for a few minutes, until it is smooth and very thick, like a cream.
- It’s very important to keep the heat at medium while doing this, and not high.
- Once the smooth thick cream has formed, remove the pan from the heat.
- Add the chocolate, the butter, and the vanilla, and stir until the chocolate and butter have completely melted, and the mixture is very smooth.
- Pour the filling over the baked crust.
- Use a spatula to spread the filling and smooth it out.
- Immediately place a piece of plastic wrap directly on top of the chocolate filling, so a skin doesn’t form as the pie cools down.
- Place the pie in the fridge for 5 hours, or overnight.
- Before serving, whip the heavy cream and powdered sugar for 2 minutes with an electric mixer at medium high speed. Add the vanilla and stir to combine.
- Remove the plastic from the top of the pie.
- Spread the whipped cream over the chocolate filling.
- Sprinkle chocolate shavings or curls to decorate, if desired.
- Leftovers will be kept well in the fridge, covered, for up to 5 days.
