Chocolate chantilly pie

Are you having a special dinner with friends or family and want to prepare a delicious dessert? This chocolate chantilly pie will surprise your guests! Serve the pie garnished with grated chocolate! Bon appetit!!!

HOW TO MAKE CHOCOLATE CHANTILLY PIE

Step 1:
For the pastry:
Mix the flour, the sugar and the margarine cut into cubes in a food processor until a fine powder. Place the mixture in a bowl and pour the water. Knead with your hands until obtain a compact mixture.

Step 2: Place the pastry over a table and mold it in a square shape. Wrap the pastry in cling film and refrigerate for approximately 45 minutes.

Step 3: Preheat the oven to 180ºC (350ºF).

Step 4: Remove the pastry from the fridge and place it on a table over tracing paper. Roll out the pastry with a rolling pin (sprinkle the rolling pin with a little flour).

Step 5: Line a pie pan with the pastry (along with the tracing paper), prick the bottom with a fork and place over the pie some dried beans for the dough doesn’t rise when it goes to the oven. Bake about 25 minutes until slightly golden.

Step 6: Turn off the oven, remove the beans and let the dough cool to room temperature.

Step 7:
For the filling:
In a bowl, place the chocolate broken into pieces and the margarine. Melt in the microwave. Remove from the microwave and stir until obtain a creamy mixture; set aside.

Step 8: In an electric mixer, beat on medium speed the eggs and the brown sugar until obtain a creamy mixture. Add the chocolate cream and mix for 2 to 3 minutes until it’s nicely incorporated. Pour the cream over the pie and refrigerate for 1 hour.

Step 9: In a bowl, whip the cream with the powdered sugar and the vanilla extract until stiff peaks form. Remove the pie from the fridge and spread the chantilly over the chocolate. Refrigerate for more 2 to 3 hours.

Step 10: Remove from fridge, garnish with grated chocolate and serve.

TIPS FOR THE CREAM

1. We usually use cream with 30% fat. According to our experience, heavy whipping cream is the best option if you want your cream to have a thick and fluffy texture.

2. Store the cream in the fridge. Whip the fresh cream with powdered sugar. Powdered sugar helps to whip the cream and adds flavor.

3. To add extra flavor to the cream, we usually add vanilla extract (1 teaspoon of vanilla extract for 200 ml (1/2 pint (236 ml)) cream).

Chocolate chantilly pie

If you like sweet and homemade pies, make this delicious pie filled with chocolate and chantilly! Serve as dessert on a special occasion!

5.00 from 2 reviews

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Category:Chocolate, Desserts, Pies, Recipes
Cuisine: Portuguese
Difficulty: Intermediate
Servings: 14 slices
Prep Time:45 m
Cook Time:25 m
Total Time:4:10 h
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Ingredients
For the pastry:
• 200 grams (1 1/2 cups) all-purpose flour
• 50 ml (1/4 cup) cold water
• 100 grams (1/2 cup) cold margarine
• 1 teaspoon granulated sugar

For the filling:

• 100 grams (3 1/2 ounces) dark chocolate
• 50 grams (1/4 cup) margarine
• 75 grams (1/2 cup) dark brown sugar
• 2 eggs
• 200 ml (1/2 pint (236 ml)) heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Grated chocolate for garnish
Directions
1. For the pastry:
   Mix the flour, the sugar and the margarine cut into cubes in a food processor until a fine powder. Place the mixture in a bowl and pour the water. Knead with your hands until obtain a compact mixture.
2. Place the pastry over a table and mold it in a square shape. Wrap the pastry in cling film and refrigerate for approximately 45 minutes.
3. Preheat the oven to 180ºC (350ºF).
4. Remove the pastry from the fridge and place it on a table over tracing paper. Roll out the pastry with a rolling pin (sprinkle the rolling pin with a little flour).
5. Line a pie pan (24 centimeters (9 1/2 inches)) with the pastry (along with the tracing paper), prick the bottom with a fork and place over the pie some dried beans for the dough doesn’t rise when it goes to the oven. Bake about 25 minutes until slightly golden.
6. Turn off the oven, remove the beans and let the dough cool to room temperature.
7. For the filling:
   In a bowl, place the chocolate broken into pieces and the margarine. Melt in the microwave. Remove from the microwave and stir until obtain a creamy mixture; set aside.
8. In an electric mixer, beat on medium speed the eggs and the brown sugar until obtain a creamy mixture. Add the chocolate cream and mix for 2 to 3 minutes until it’s nicely incorporated. Pour the cream over the pie and refrigerate for 1 hour.
9. In a bowl, whip the cream with the powdered sugar and the vanilla extract until stiff peaks form. Remove the pie from the fridge and spread the chantilly over the chocolate. Refrigerate for more 2 to 3 hours.
10. Remove from fridge, garnish with grated chocolate and serve.
Chocolate chantilly pie
Nutrition facts
Serves 14 slices
Per Serving:
% DAILY VALUE
Calories 251
Total Fat 17 g(22%)
Saturated Fat 6.5 g(32%)
Cholesterol 45 mg(15%)
Sodium 123 mg(5%)
Total Carbohydrate 22 g(8%)
Protein 3 g