Yelapa-Style Chocolate Pie
This decadent, cocoa-rich pie comes from the beaches of Yelapa, where pies are eaten in hand, by the slice.
- Makes8 to 10 servings
- Cook Time1 hour 40 minutes
- Active time plus cooling30 minutes active, plus cooling
- 1
In Yelapa, on the west coast of central Mexico, Chelly Rodriguez is known as the Pie Lady. For more than two decades, she’s been selling home-baked pies by the slice, to be eaten out of hand while lounging or strolling on the beach. Food writer and recipe developer Paola Briseño-González re-created Rodriguez’s chocolate pie (pay de chocolate in Spanish), complete with a sandy, cookie-like crust and a dark, cocoa-rich filling that holds its shape whether you serve slices at room temperature or chilled. Dutch-processed cocoa is the best type to use here, as the alkali added during processing gives it a deep, dark hue. That said, natural cocoa will work but the filling will be lighter in color. When lining the pie plate with the rolled dough, if the dough tears, not to worry, as it’s easy to patch. To prevent shrinking and slipping during baking, the foil-lined pie shell is filled with about 2 cups of pie weights. The weights are removed after about 20 minutes, then the pie shell is returned to the oven to allow it to brown all over. This pie is a perfect dessert to bring to an outdoor gathering. Store leftovers well wrapped in the refrigerator for up to three days.
Don’t let the filling reach a vigorous simmer on the stovetop. Be sure to pull the pan off the heat when the mixture reaches a gentle simmer and has thickened to the consistency of sour cream. Whereas a solid simmer or a boil is desirable when making a standard pudding or pastry cream, the finished texture of this filling will become too thick if it reaches that point, as baking will “set” it even more.
Step 1
Heat the oven to 375°F with a rack in the middle position. In a medium bowl, whisk together the 195 grams (1½ cups) flour and ¼ teaspoon salt, then make a well in the center; set aside.
Step 2
In a small saucepan, combine the butter, shortening and ¼ cup water. Bring to a simmer over medium-high, stirring to melt the solids. As soon as they’re melted and the mixture is simmering, pour it into the well of the dry ingredients.
Working quickly, stir with a silicone spatula until the dry ingredients are evenly moistened and without any dry patches; the dough will be very soft and resemble wet mashed potatoes. Turn it out onto a large sheet of plastic wrap and, using your hands, form it into a 6- to 8-inch disk.
Step 3
Cover the dough disk with another large sheet of plastic wrap and roll it into a 12-inch round of even thickness. Peel off the top sheet of plastic. Using the bottom sheet, carefully flip the round into a 9-inch pie plate, centering it as best you can. Ease the dough, still on the plastic, into the corners and up the sides of the pie plate. Carefully peel off the plastic. If needed, patch any tears in the dough. Trim the excess dough and flute or crimp the edge. Carefully line the dough with a large sheet of foil, gently pressing it into the corners and up the sides, then fill with about 2 cups pie weights.
Step 4
Bake until the dough is set, about 20 minutes. Carefully lift out the foil with weights, then prick the pie shell all over with a fork to deflate any air bubbles and prevent additional ones from forming. Bake until the shell is lightly browned, another 12 to 15 minutes. Transfer to a wire rack and let cool. Reduce the oven to 350°F.
Step 5
In a large bowl, whisk together the sugar, cocoa, cornstarch, the remaining 33 grams (¼ cup) flour and the remaining ¾ teaspoon salt. Whisk in the egg yolks and milk. Pour the mixture into a large saucepan.
Step 6
Have ready a fine-mesh sieve set over a medium bowl. Set the saucepan over medium and bring the mixture to a gentle simmer, whisking constantly (do not allow it to reach a vigorous simmer); it will thicken to the consistency of sour cream. Immediately scrape the mixture into the sieve and work it through with a silicone spatula; be sure to scrape the bottom of the sieve to collect the filling that clings. Whisk in the vanilla.
Step 7
Pour the filling into the pie crust, then carefully tilt the pie so the filling settles in an even layer. Bake until the filling jiggles slightly when the pie is gently shaken, 30 to 35 minutes.
Step 8
Cool completely on a wire rack. Serve at room temperature or refrigerate for about 2 hours (cover if refrigerating longer) and serve chilled.
