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Introduction:
Christmas is the time of year when warmth and comfort come in many forms, and there's nothing quite like a delicious holiday pie to bring everyone together. The Christmas Cocoa Bliss pie is a decadent, chocolaty creation that captures the essence of the season in every bite. With a rich cocoa filling and a buttery, flaky crust, this dessert is bound to become a holiday favorite. Whether you're hosting a festive gathering or enjoying a quiet evening by the fire, a slice of this pie is all you need to feel the true holiday spirit. Perfect for Christmas or any cozy winter celebration, this pie is as easy to make as it is delicious.
Ingredients:
For the Crust:
1 ½ cups all-purpose flour
¼ teaspoon salt
½ cup unsalted butter, cold and cubed
3-4 tablespoons ice water
For the Cocoa Filling:
1 ½ cups heavy cream
1 cup whole milk
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla extract
1 pinch of salt
½ cup semisweet chocolate chips (optional for extra richness)
For the Topping:
Whipped cream (optional)
Shaved chocolate or cocoa powder (for garnish)
Instructions:
Prepare the crust:
In a large mixing bowl, combine flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven:
Preheat your oven to 375°F (190°C). After chilling, roll out the dough on a lightly floured surface into a 12-inch circle. Fit the dough into a 9-inch pie dish and trim any excess dough, leaving about an inch overhang. Fold the edges under and crimp for a decorative finish. Poke a few holes in the bottom with a fork to prevent bubbling.
Blind bake the crust:
Place a piece of parchment paper in the crust and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes or until the crust is lightly golden. Set aside to cool.
Make the filling:
In a saucepan, combine the heavy cream, milk, sugar, cocoa powder, and salt. Heat over medium heat until the mixture is warm and the sugar and cocoa are fully dissolved. Remove from the heat and whisk in the eggs and vanilla extract. If desired, stir in the chocolate chips until they melt and create a smoother filling.
Assemble the pie:
Pour the cocoa filling into the cooled pie crust. Bake at 350°F (175°C) for about 30-35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
Cool and serve:
Allow the pie to cool completely before slicing. Once cooled, refrigerate for at least 2 hours before serving to ensure the filling sets properly.
Tips for Serving and Storing:
Serving: This pie is best served chilled, with a dollop of freshly whipped cream or a dusting of cocoa powder for an extra festive touch. You can also top it with shaved chocolate or even crushed candy canes for a fun holiday twist.
Storing: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pie can also be frozen for up to 2 months—just be sure to wrap it tightly in plastic wrap and foil before freezing. Thaw it overnight in the fridge before serving.
Variants:
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