If you like sweet and homemade pies, make this delicious pie filled with chocolate and chantilly! Serve as dessert on a special occasion!
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!!!
TABLE OF CONTENTS
INGREDIENTS FOR CHOCOLATE CHANTILLY PIE
Here you'll find all the ingredients needed to make this recipe:
- All-purpose flour - Gives consistency and is the base of the pie dough.
- Water - To help knead the dough.
- Margarine - Adds flavor and softness to the dough.
- Granulated sugar - To sweeten and flavor the dough.
- Chocolate - Dark chocolate.
- Dark brown sugar - To sweeten and flavor the chocolate filling.
- Eggs - Provides structure and moisture.
- Cream - Heavy whipping cream.
- Powdered sugar - Adds flavor and helps to beat the cream.
- Vanilla extract - Adds an extra flavor to the cream.
- Grated chocolate - Grated chocolate for garnish.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
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).
YOU MAY ALSO LIKE
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- Sugar and pear pie
- Apple, honey and cinnamon pie
- Portuguese custard pie
- Pear and honey pie
- Strawberry pie
- Rice pudding pie
- Apple pie
- Mango pie garnished with chocolate
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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
- 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
- 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
- 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. - 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.
- Preheat the oven to 180ºC (350ºF).
- 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).
- 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.
- Turn off the oven, remove the beans and let the dough cool to room temperature.
- 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. - 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.
- 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.
- Remove from fridge, garnish with grated chocolate and serve.
Ingredients
-
For the pastry:
For the filling:
