Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie, and tasting expert Jack Bishop challenges Bridget to a tasting of cocoa powder. Finally, test cook Elle Simone makes Julia a decadent Dark Chocolate Fudge Sauce.
Get the recipe for Foolproof All-Butter Pie Dough:
Get the recipe for Chocolate Cream Pie:
Get the recipe for Dark Chocolate Fudge Sauce:
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I smear a thin layer of softened cream cheese onto my crust before adding the chocolate pudding. Keeps the crust from getting soggy and adds an extra bit of flavor!
It can't be refrigerated?
Great pie!😁👍
Should you grease the pie plate first?
What if I don’t own a food processor?
Me gusta mucho.
Pero podría ser posible en español
Made us smile
ATK always knows what daddy wants
could you not use a really good and strong ginger ale such as Blenheim hot instead of water?…might be a personal taste or just my weird taste buds but seems to be a more interesting if not experimental option especially if you had a slight hint of candied orange peel added into it as well
reminder: you can concentrate any soda essence by partially freezing it since the water will freeze before the flavorings or syrup…you can then pour off this syrup and use as needed or just drink it and say a big hello to diabeetus
Well… Just when you think the crust will never work,,, you take it out of the oven..It delivers.. Working on the filling now.. Having made the same chocolate pie for years again I'm a little sceptical.. But they've never failed me before..
Okay filling also AMAZING.. Slices like a dream.
I used a stabilized whipped topping with gelatin so I was able to top it a good 3 hours before serving.. It worked very well..
I'm definitely making this again… So much easier then trying to temper eggs..
does anyone get to lick out the pudding from the pot, and the whipped cream from the bowl?
..can I volunteer to lick the spoons and beaters????
I wish you did weights in grams.
I would like to see what my grandmother called "hard sauce". It was a white sugary sauce that was thick and semi solid that we used on pudding, usually chocolate.
Scratch chocolate pudding is the way my grandmother made cream pie; chocolate and butterscotch. Scratch lemon pie too!
I used to have Martha Stewart's hot fudge sauce recipe from the 1980s or 1990s but lost it ages ago. I never had better fudge sauce , it had flour in it. Anyone have that recipe? I can't find it on line.
Can’t wait to try this . Thank you 🙏🏽
would love for the time you start making recipes that use monk fruit or other sugar substitute — diabetes is one of the most common dietary health issue — please consider exploring a better sugar option
While making the sauce, I could not keep from thinking about chocolate gravy and biscuits!!!
20 years ago fine cooking shows would have never made an egg less chocolate creme pie.
Good show. Thanks.
Will this recipe be available in the new Test Kitchen Cookbook that is on Pre order ?
Can I use this pie crust for Applepie?
Amazon sells German Whip-cream stiffening
I love this episode because it has a lot of baking recipes.
Bridget is ready to pounce. Woman after my own heart.
Too bad they’ve already put everything behind their pay wall.
Guess I’ll be looking elsewhere.
Used lindt 80%, needed more sugar or lower % cocoa
Add some coffee and cinnamon to chocolate it’s delicious
Love the recap at the end of every recipe 🙌
I'd be 300 lbs if I worked there
Ultimate Dark Chocolate Fudge Sauce>> From the Robin Hood of bakers Stolen from America's Test Kitchen
INGREDIENTS
1 1/4 cups Sugar
2/3 cup milk
1/4 teaspoon Salt
1/3 cup unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons Butter, unsalted, cut into 8 pieces and chilled
PREPARATION
1. Heat sugar, milk and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5-6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.Take off heat and add chopped unsweetened chocolate, wisk and let it melt and keep stirring. Let sit for 3 minutes to allow flavors to meld together. Add 4 tablespoons chilled unsalted butter to add more body and texture. Add 1 teaspoon vanilla extract.
You can store up to a month and reheat in microwave.
Here's the recipe for Blue Ribbon Chocolate Cream Pie>>This recipe is courtesy of America's Test Kitchen from Cook's Illustrated. You're welcome you guys…now go bake a pie. I posted the butter crust next comment down. Just call me the Robin Hood of bakers
Chocolate Cream Pie
Serves 8 to 10
We developed this recipe with whole milk, but you can use 2 percent low-fat milk, if desired. Avoid using
1 percent low-fat or skim milk, as the filling will be too thin. Ghirardelli 60% Cacao Bittersweet Chocolate
Premium Baking Bar is our favorite dark chocolate.
Ingredients
1 recipe fully baked Foolproof All-Butter Dough for Single-Crust Pie (see below)
Filling
⅓ cup (21/3 ounces) sugar
¼ cup (1-ounce) cornstarch
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
3 cups whole or 2 percent low-fat milk
6 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter, cut into 3 pieces
2 teaspoons vanilla extract
Topping
1 cup heavy cream
1 tablespoon confectioners' sugar
To Prepare
1. Roll dough into 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and unroll it
onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting
edge of dough with your hand while pressing into plate bottom with your other hand.
2. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should
be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate
dough-lined plate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350
degrees.
3. Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake
until edges are set and just beginning to turn golden, 15 to 20 minutes. Remove foil and weights, rotate plate,
and continue to bake until golden brown and crisp,15 to 20 minutes longer. If crust begins to puff, pierce gently
with tip of paring knife. Let crust cool completely in plate on wire rack, about 30 minutes.
4. For the filling: Whisk sugar, cornstarch, cocoa, and salt together in large saucepan. Whisk in milk until
incorporated, making sure to scrape corners of saucepan. Place saucepan over medium heat; cook, whisking
constantly, until mixture is thickened and bubbling over entire surface, 8 to 10 minutes. Cook 30 seconds longer; remove from heat. Add chocolate and butter and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie
crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour.
Refrigerate until filling is firmly set, at least 2½ hours or up to 24 hours.
5. For the topping: Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low
speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes.
Spread whipped cream evenly over chilled pie and serve.
Here's the pie dough recipe if you need it Foolproof All-Butter Single Crust Pie Dough
Makes one 9-inch single crust
This is our go-to dough: It’s supremely supple and extremely easy to roll out. Even better, it bakes up buttery, tender, and flaky. How did we do it? First we used the food processor to coat two-thirds of the four with butter, creating a water-resistant paste-like mixture. Next we broke that dough into pieces, coated the pieces with the remaining four, and tossed in grated butter. By doing this, the water we folded in was absorbed only by the dry four that coated the butter-four chunks. Since gluten can develop only when four is hydrated, this waterproofing method resulted in a crust that was super tender but had enough structure to support fakes. After a 2-hour chill, the dough was completely hydrated and easy to roll out. Be sure to weigh the four. If your recipe requires rolling your dough piece(s) to a rectangle after chilling, form the dough into a 5-inch square instead of a disk. This dough will be moister than most pie doughs, but it will absorb a lot of excess moisture as it chills. Roll out the dough on a well-floured counter.
10 tablespoons unsalted butter, chilled, divided
1 1/4 cups (6 1/4 ounces) all-purpose flour, divided
1 tablespoon sugar
1/2 teaspoon table salt
1/4 cup ice water, divided
Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablspoons butter into 1/2-inch cubes.
Pulse 3/4 cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogenous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
I've used vodka as ATK recommended, and it always is great. Now this method stumps me, but I can't wait to try it. I'm sure it's perfect. But I don't know if it requires more butter than the traditional ATK pie recipes. Still have to make it though. I gotta scale so I can also weigh the flour in ounces too as they recommend.