Pleasures of Pie
Gracious Bakery’s Pastry Chef Summer Veatch shares their Chocolate Cream Pie
5 ounces unsalted butter, cold & cubed
2 ½ Tablespoons shortening, cold
¾ teaspoons salt
1 ½ cups all purpose flour
2 Tablespoons sugar
¼ cup Ice water
Parchment paper & dry uncooked beans or rice to weigh crust for baking
Instructions Combine flour, salt and sugar. Cut in butter and shortening. Add water and mix just to combine. Note: Do not overwork. Roll dough and cut into 10-inch circle. Mold into 9-inch pie tin and roll and crimp edges. Freeze raw crust. Remove from freezer and line with parchment paper and fill to the top with dry, uncooked beans or rice to weigh down crust for baking. Note: Make sure it’s packed evenly to the very top or crust will fall. Bake for 25 minutes at 350 degrees. Remove from oven and remove parchment paper and rice or beans. Finish baking for approximately 10-15 minutes at 350 degrees until it reaches golden brown. Set aside to cool.
2 ½ cups half-and-half
1/3 cup sugar
6 egg yolks
2 Tablespoons cornstarch
3 ounces unsalted butter
6 ounces 60% chocolate
1 ounce unsweetened chocolate
1 teaspoon vanilla extract
1/8 teaspoon salt
Instructions Combine half-and Half, 3 Tablespoons sugar and salt in saucepan and bring to a simmer. Combine yolks, remaining sugar and cornstarch in a bowl and temper into simmering milk mixture. Reduce heat and cook, whisking constantly until thick, about 30 seconds Turn off heat, whisk in butter and chocolate. Add vanilla. Pour into pie crust and cover with plastic wrap until chilled and set.
Makes 1 19-inch pie
Pies also available at Central City BBQ
1201 S. Rampart St., 558-4276, CentralCityBBQ.com
Note: Pies are baked to order and must be ordered in advance.