1 5/8 cups flour
2 TBS unsweetened Cocoa Powder
5 oz butter or Earth Balance (eek I know)
2 Tbs Sugar
1-2 Tbs Cold water
Sift together flour and coco, then using your fingers rub the butter in until the mixture looks like dry bread crumbs. then add in sugar and water and using your hands form into a soft dough. Form into a ball and wrap in plastic, chill in fridge for 15 minutes.
Roll the dough out on a floured surface, and use it to line a 9" pie pan. Line dough with parchment paper and fill with pie weights or dried beans (I used the later)
Bake in a preheated oven, 375* F, for 15 minutes, remove paper and beans and cook 10 minutes more.
Filling: (more sugary fattness, be prepared)
6 oz butter or Earth Balance
1 3/4 cups packed brown sugar
4 eggs, lightly beaten
4 TBS unsweetened Cocoa Powder
5 1/2 oz semi sweet chocolate chips
1 1/4 cup light cream (I did 3/4 cup heavy 1/2 cup milk)
1 tsp vanilla
Beat butter and sugar together in a bowl, gradually beat in eggs and cocoa.
Melt the chips and beat that along with the cream and vanilla into the mixture.
REDUCE OVEN TEMP TO 325* F
Pour the mixture into the pie shell and bake 45 minutes or until the filling has gently set (I found I had a bit too much filling)
|yes my whip cream was a bit runny|
1 cup cream
2 Tbs powdered sugar
1 tsp vanilla
Beat cream until just before firm peaks form (this is where I messed up, I never got to this point)
then beat in sugar and vanilla.