Written by Chris -
Soon after we finished selecting, baking and tasting pies from this summer’s pie contest, we decided to start all over again with an employee pie contest. Let me say, we had a ball testing the top recipes in our Nestlé kitchens! Between the two pie contests, I tasted so many pies. Too many pies actually. It’s very difficult to practice moderation with all the tasting that’s required (but someone has to do it, right?). The only thing that got a workout was my stretchy pants – oy! Happy to say, I packed those pants away until we start testing recipes for our next recipe contest.
We truly loved so many of the recipes – and quite honestly, had a hard time picking the winner. This Chocolate Cappuccino Decadent Pie created by Dawn Gilday just edged out a lovely No Fail Sweet Potato Pie that Liz will be sharing on our blog soon.
Perugina Cappuccino Chocolate Bars are used in this recipe and they are absolutely delicious. But here’s a little tip: in a pinch, 2 cups (12-ounce package) of Toll House Semi-Sweet Chocolate Morsels plus 1 stick pack of Taster’s Choice House Blend 100% Pure Instant Coffee can be used in its place.
Give yourself a little time with this recipe. I have found it’s best to make it the day before you are planning to serve it. Whip the cream and garnish just before serving.
Ingredients needed for 10-12 servings:
- 2 cups all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/3 cup chilled unsalted butter, cut into ½-inch pieces
- 1/3 cup vegetable shortening, chilled in freezer
- 5 to 8 tablespoons ice-cold water
- Parchment paper or aluminum foil
- Pie weights, dry beans or rice
- 5 (3.5 ounces each) PERUGINA Cappuccino Chocolate Candy Bars
- 3 tablespoons unsalted butter
- 1 can (12 fluid ounces) NESTLÉ CARNATION Evaporated Milk
- 1/4 cup cornstarch
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 3 to 4 tablespoons powdered sugar
- 2 tablespoons sliced almonds, toasted
Combine flour, sugar and salt in large bowl. Cut in butter and shortening with pastry blender or 2 knives until it resembles small peas. Add water 1 tablespoon at a time around the edge of bowl, mixing with a fork in between until dough holds together. Form dough into a ball, then flatten into a disk. Wrap tightly in plastic wrap; refrigerate for 30 minutes.
Preheat oven to 400° F.
Roll dough out with a rolling pin on a lightly floured surface to form a 14-inch circle, about 1/8-inch thick. Carefully transfer dough to 10-inch deep-dish pie plate. Fold extra pastry under around sides to build up edge.
Flute edge (above) by using the forefinger of one hand and pinching the dough next to it between your forefinger and thumb of the other hand. Continue around pie.
Line pie crust with parchment paper or aluminum foil. Fill at least two-thirds full with pie weights, dry beans or rice as shown above. Bake with weights for 20 minutes. Remove from oven; cool for a few minutes and carefully remove pie weights and parchment paper. Poke small holes in the bottom of the pie crust with a fork.
Bake (without the weights) for an additional 10 minutes or until the crust is golden (above). Cool on wire rack.
Break off 6 squares to use as garnish and set aside. Break the remaining chocolate bars into pieces.
Melt broken chocolate bars and butter in a double boiler over medium-low heat. If you don’t have a double boiler, add an inch or two of water to a medium saucepan and place a medium bowl over the top, like shown above. Continue stirring until melted (this should take 6 to 10 minutes).
Whisk evaporated milk and cornstarch together in medium bowl; beat in eggs. Stir into melted chocolate mixture along with vanilla extract (shown above).
Cook, stirring frequently, for about 10 to 15 minutes or until mixture has thickened (consistency should be that of very thick syrup, shown above). Remove from heat and cool for approximately 15 to 20 minutes.
Pour chocolate mixture into pie crust. Refrigerate for 4 hours or overnight.
Pour cream into a well-chilled bowl and add powdered sugar. Beat until soft peaks form. Spoon over chocolate filling, making peaks with a spoon. With a vegetable peeler, shave reserved chocolate bar over pie; sprinkle with almonds.
Enjoy with a spoon. I hope you love this pie as much as we did!
Caramel Macchiato Ice Cream Pie – 1st place
Roasted Banana Cream Pie with Butterscotch Ganache