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How to Make Chocolate Cream Pie with our Foolproof All-Butter Pie Dough
Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie.
Get the recipe for Foolproof All-Butter Pie Dough:
Get the recipe for Chocolate Cream Pie:
Buy our winning food processor:
Buy our winning pie weights:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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chocolate chip cream pie
Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie.
Get the recipe for Foolproof All-Butter Pie Dough:
Get the recipe for Chocolate Cream Pie:
Buy our winning food processor:
Buy our winning pie weights:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
32 Comments
Finally!!!! A butter pie crust that doesn't collapse in the oven. I think the chocolate filling is going to be delicious. Can't wait to try it.
I made this crust in my small, 7-cup Cuisinart food processor. I don’t know if it was the smaller size of the food processor or not, but the first dough, after the recommended 30 seconds of processing, came out as a paste. Kind of like a thick, unfiltered honey. I tried to save it, finishing the recipe and putting the resulting sticky disc in the fridge for 2 hours. It came out hard as a rock and after trying to work with it, it reverted to the original sticky mess. I had to throw it out. Will using a small food processor affect the recipe so severely?
I need to make this my favorite pie
Love this show but I cannot stand Julia Davison. Doesn’t stop me from watching the show but does make it more irritating
I've always had a crush with Julia! What a great show!
12:20 everyone I ever made has been messy to 😂
That crust will be perfect
I’m confused about the amount of butter. You say shave 2TBSP to freeze the cut the rest of the stick into chunks for a total of 10TBSP of butter for pie crust, but “the rest of the stick” is only 6 TBSP, which would total only 8 TBSP instead of 10 TBSP. – SO are we supposed to use one stick plus 2 TBSP?
I have kind of a sweet tooth, but next time I make this I think I might add two instead of one Tablespoons of powdered sugar to the whipped cream as it didn't seem quite sweet enough to me. But tasty overall
Looking for a perfect chocolate pie for my son's birthday. Can't wait to try this pie. It looks delicious. Thanks for the wonderful directions
Does anyone know how to make cobbler dough that requires butter and lard or shortening? As a young girl my mother made her famous peach cobbler with oleo, but the stores don't sell it anymore. So before she passed away she told me to use butter and shortening. My house burned down in 2019, and all my recipes deceased.. My mother never measured, it took me years to get the cobbler dough correct. When my tasted it and smiled and told me that I finally got it right!!! That was the greatest feeling I have experienced. She also made the best sweet potato pies ever. No one in Tulsa comes close to my momma's cooking, my she continue to RIH. 😢😢😢💋💋❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ Our pastor would only want her to make the cobblers and sweet potato pies 👌🏾👏🏾👍🏾👌🏾👌🏾👍🏾😊😊😊😊😊😊😊😊😊😊
this is hilarious
I made the pie crust exactly as the instructions, turned out perfect other than you do need to still prick the bottom of the crust before baking to prevent big bubbles of crust.
Stablized whip cream lasts much longer.
GORGEOUS…..I'm referring to the lady on the left side of the video….BEAUTIFUL!!!
My bookmark for the pie crust 0:44
Filling 9:07 😁
love to see you do beef wellington
MANY THANKS AGAIN JULIA AND ATK TEAM!!
absolutely UNREAL, I use 3 cocoa, 1 was hershey's special dark, 1 kroger baking cocoa, VERY GOOD.. then for the solid I used a 90% dark Lindt bar.. Irish butter and organic pure cane sugar, gourmet vanilla bean paste (2 tspn) I went with a baked graham cracker crust that I washed with egg whites first, baked for 12 minutes, let cool… I'll tell you what, it began to stiffen in the pan so much I whipped it harder and harder, added butter vanilla and chocolate, whipped harder, stiffened even more so I poured in the shell dead center, it left a mound, OK by me, covered with a lightly greased wax paper and off to the races, cannot wait! there was a 1/4 cup or so left in the pan and man, oh man… unreal, I cleaned the whip with my tongue… lol
imma top with coconut whipped cream as I slice.. aerosol style… easier, keep the pie sealed up… just me plus I accidently made 2 rustic sweet tater pies, honey no sugar, fresh taters steamed em up.. YUMM!!!!!!!
I have a few recipes I sure would like to make for America's Test Kitchen so they can test em out.. one is pancakes, no one really knows how to make a great pancake, they cannot read the batter.. like to clear that up too drives me crazy, if one is going to make hot cakes may as well make the best right?
not really fan of sugar so imma try to pull it off with turbinado, same dose.. should work OK I dont like supersweet anything anyways, then sub a cup of whipped cream and reduce 1/2 teaspoon cornstarch.. also gonna use pure organic vanilla paste, flavor is unreal
anyone ever try tapioca to set up the mixture or maybe some other plant substitute?
that pie looks so yummy, I want to be a test eater on Milk Street… 🙂
THIS IS THE BEST METHOD FOR MAKING A BUTTER CRUST! …FLUFFY AND FLAKEY …. A trick of my mom's from 50 years ago …after 10 minutes when paper and pie weights removed( IN HER DAY IT WAS "LETTER PAPER")….redock the crust and sprinkle the bottom with 2 tbs granulated sugar for the next 10-15 minutes….it will crisp up beautifully
Is semi sweet the same as bitter sweet?
DOES AN CONVECTION OVEN WORK BETTER FOR MAKING CRUSTS, COOKIES, ETC.?
Next, a butterscotch cream pie and a strawberry/rhubarb pie!
Even more impressed with Bridget after the Queen reference!
That looks amazing.
I need
I prefer Minnies chocolate baked pie from the “ help “ movie
If you don't have all the fancy gadgets, anyone know how to do this old school?
You ladies are the best ! I have watched you for years and always learn something new . Thank you so much !
I've seen this pan in other ATC segments but it is not the All Clad that they recommend in the equipment reviews. Is that aluminum outside but SS indide? I like it but cannot find it.