Pastry Chef Rose Lawrence’s Transparent Chocolate Pie Recipe + Video Hallmark Home & Family Show

 

 

Pastry chef Rose Lawrence shows you how to make her delicious chocolate transparent pie recipe on Hallmark's Home & Family show! Photo Credit: Copyright 2016 Crown Media Family Networks/Photographer: Jeremy Lee Mark Steines and Debbie Matenopoulos welcome actress Rachel York from “Grey Gardens: The Musical.” Olympic Gold medal-winning soccer player, Brandi Chastain visits our home. Pastry chef Rose Lawrence is making a delicious chocolate transparent pie. The co-host of Fox’s "So-Me TV," Nancy Redd, joins us to discuss body image. Lisa Hennessy, one of the founders of DreamJobbing, helps us kick off our “America’s Best Home Cook” contest. Learn how to turn leather belts into DIY wall art with Ken Wingard. Paige Hemmis is making DIY cat-inspired sleeping masks. Dan Kohler is breaking down the science of microwaves. Kristin Smith is here with DIY pool noodle summer games for children. Credit: Copyright 2016 Crown Media United States, LLC/Photographer: jeremy lee/Alexx Henry Studios, LLC

Pastry chef Rose Lawrence shows you how to make her delicious chocolate transparent pie recipe on Hallmark’s Home & Family show! Photo Credit: Copyright 2016 Crown Media Family Networks/Photographer: Jeremy Lee

 

 

Are you searching a for a delicious chocolate dessert recipe to prepare for your guests this weekend? If so, you’re in luck! Earlier this week on Hallmark’s “Home & Family” show, renowned pastry chef Rose Lawrence stopped by Home & Family’s kitchen to make a fabulous transparent chocolate pie, and we have the recipe and instructional video below to share with you below! Enjoy.

 

H&F tune in: Home & Family airs weekdays at 10 am ET/PT on Hallmark Channel.

 

Pastry chef Rose Lawrence and Home & Family host Debbie Matenopoulos are making a delicious chocolate transparent pie. Mark Steines and Debbie Matenopoulos welcome actress Rachel York from “Grey Gardens: The Musical.” Olympic Gold medal-winning soccer player, Brandi Chastain visits our home. Pastry chef Rose Lawrence is making a delicious chocolate transparent pie. The co-host of Fox’s "So-Me TV," Nancy Redd, joins us to discuss body image. Lisa Hennessy, one of the founders of DreamJobbing, helps us kick off our “America’s Best Home Cook” contest. Learn how to turn leather belts into DIY wall art with Ken Wingard. Paige Hemmis is making DIY cat-inspired sleeping masks. Dan Kohler is breaking down the science of microwaves. Kristin Smith is here with DIY pool noodle summer games for children. Credit: Copyright 2016 Crown Media United States, LLC/Photographer: jeremy lee/Alexx Henry Studios, LLC

Pastry chef Rose Lawrence and Home & Family host Debbie Matenopoulos are making a delicious chocolate transparent pie. Photo Credit: Copyright 2016 Crown Media Family Networks/Photographer: Jeremy Lee

 

 

Pastry chef Rose Lawrence is in the Home & Family kitchen whipping up a delicious transparent chocolate pie. She talks about how a health scare made her start finding healthy alternatives when it came to her ingredients. Her secret is adding sea salt to the finished pie to help enhance the flavors.

 

Pastry chef Rose Lawrence Transparent Chocolate Pie Recipe

 


Ingredients for Transparent Chocolate Pie

• 4 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons raw sugar
• 2 teaspoons sea salt
• 32 ounces cultured butter
• 6 ounces raw whole milk, chilled
• 1 egg yolk

Ingredients

• 1 stick of butter, melted
• 2 cups raw sugar
• 3/4 cup full fat cream, room temperature
• 3 eggs, room temperature
• 4 Tablespoons cocoa powder, sifted
• 1 teaspoon sea salt
• 1/2 cup dark chocolate chips

Directions for Transparent Chocolate Pie
1. Cut the butter into 1/2-inch cubes and chill. Whisk together flour, sugar and salt. Add butter to the bowl and toss till coated. Use your fingers to break up butter working it into the flour. After a few minutes, dump mixture onto your pastry surface and continue to cut butter into the flour with your bench scraper. Meanwhile, gently beat egg with raw milk.

2. Once the butter is the size of irregular pea sized chunks, make a well in the center of the dry ingredients and add raw milk egg mixture. Use your bench scraper to fold the butter-flour mixture into the well until incorporated. Dough should be sticky, dry and clumpy. Begin to squeeze and knead the dough together, using your bench scraper to gather any stray bits. Once dough is together, shaggy messy and spotted with butter but together, divide into four roughly equal discs and wrap in plastic wrap. Allow to chill for minimum 30 minutes or overnight in your fridge. Once cold dough can be moved to freezer, keeps for 4 months so you can have pie ready in a snap whenever you want it.

3. Pull one disc of dough from fridge, lightly flour your pastry surface and begin to roll out, starting in the center rolling away from you and toward you. Give the pastry a quarter turn clockwise and continue rolling out from center, repeat this process. Use flour sparingly to keep pastry from sticking, use your bench scraper as needed to help as well. Roll out pastry to roughly 12 inches diameter for a 8-9 inch pie pan, and at least 1/4 inch thick, ideally 1/8 inch thick. Roll pastry up onto your rolling pin, like a scroll and transfer to your pie pan. Lay crust into pie pan gently, letting the extra of your crust hang over the entire rim.

4. Roll excess dough under, making large crimps around the edges. Dock the pie sides and bottom using a fork. Place pie in fridge to relax and firm up for 20-30 mins

Directions for Transparent Chocolate Pie Filling
1. Melt butter and pour over chocolate. Let stand for 1-2 minutes and stir to melt till smooth. Stir in cocoa powder. Set aside.

2. In a separate bowl, whisk eggs with cream, sugar and sea salt. Whisking vigorously, add cream mixture to chocolate.

3. Brush entire service of pie dough with egg wash of, 1 egg and a splash of milk whisked together. Sprinkle scalloped edges with large grain raw sugar. Let dry for 5-10 minutes in freezer while your oven preheats to 375.

4. Pour filling into shell, leaving enough headspace for the filling to puff up during baking. Bake for 1 hour, until crust is rich golden brown and center is puffed and jiggly.

5. Allow to cool for 30 minutes before slicing in. Filling will fall, and its sugar shell will crack as it sets.

Pro Tip
1) Play around with different flours for the crust to highlight the season and bring out different notes in your chocolate.

2) Really bring out the chocolate punch by finishing off the pie with a large grain sea salt sprinkled on top or do super decadent and add a scoop of ice cream

 

Video: Watch pastry chef Rose Lawrence make a delicious transparent chocolate pie on Hallmark’s Home & Family show.

 

 

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