Julia and Bridgette with a perfect pie, a new crust and Ella with a fudge sauce. My 3 favorite ladies I TRUST. A great video.

The blue food dye was genius. A million likes.

I love this episode because it has a lot of baking recipes.

Yea, Chocolate pie!! I just watched Season 1 of ATK. Julia, Bridget, Jack and Adam looked like college students back then.

What a fantastic instructor, I was totally enthralled the whole video. Thank you for the awesome instructional video

Love Bridget and Julia, especially when coupled with my favorite ingredient of all time! Going to make Elle's chocolate syrup soon! LOVE CHOCOLATE!

STOPPP!!! PLEASE STOP!! ITS MOUTH WATERING! TOO GOOD TO EVEN EAT! I AM IN *LOVE* WITH CHOCOLATE!!!

Ahhhh the dream team! Good job, girls!

This is my favorite channel on youtube.

OOh I love chocolate!! The Dark Chocolate Fudge Sauce mmmmm!!! thanks!

While making the sauce, I could not keep from thinking about chocolate gravy and biscuits!!!

Sauce and Pie look wonderful, I have been looking for a recipes like these! Love the parchment paper over pie instead of plastic ... will coat with butter.

Good show. Thanks.

Both of my daughters loves chocolate and they would go crazy over this pie lol. Thanks for giving me another method on making pie crust; maybe I'll make this for dessert for Easter and the chocolate fudge too!!

Well... Just when you think the crust will never work,,, you take it out of the oven..It delivers.. Working on the filling now.. Having made the same chocolate pie for years again I'm a little sceptical.. But they've never failed me before.. Okay filling also AMAZING.. Slices like a dream. I used a stabilized whipped topping with gelatin so I was able to top it a good 3 hours before serving.. It worked very well.. I'm definitely making this again... So much easier then trying to temper eggs..

I love how excited she is for a new pie crust, right up my ally ladies!

Always great recipes, always true tested, so anytime anyone makes these recipes they dont fail, if you follow the instructions. My main go-to channel for all recipes tried and true 👍🏽👍🏽

Thanks some great tips. Look so good my favorite chocolate pie👍

Love the recap at the end of every recipe 🙌

Seemed to be a theme here Chocolate, Chocolate, Chocolate. Love it Thanks

Well this just looks straight up amazing to eat :)

I like the style of the one with the pony tail !

I learned so much about baking better pies now. I can't wait to make an apple pie using this method!

Excellent episode

Love you Two! great pie.......

Scratch chocolate pudding is the way my grandmother made cream pie; chocolate and butterscotch. Scratch lemon pie too!

Thank you for all your hard work.O feel confident to put these recipes in my family's table gathering with easy.Kool! Love ya

Such a beautiful chocolate cream pie 😍😍😍

I've used vodka as ATK recommended, and it always is great. Now this method stumps me, but I can't wait to try it. I'm sure it's perfect. But I don't know if it requires more butter than the traditional ATK pie recipes. Still have to make it though. I gotta scale so I can also weigh the flour in ounces too as they recommend.

So interesting. I’m anxious to try it.😊

My kind of episode ..... I just love you guys 😍😍😍

Can’t wait to try this . Thank you 🙏🏽

Hello.i love this I get so inspired for my home baking and its doable.

Bridget and Julia are the best!

I am going to try that chocolate pie!!!

I switched to Guittard dutch processed a few years ago for cakes and frostings & never looked back. It’s more expensive & you don’t get as much as the classic Hershey’s, so I use it in cookies only when I’ve got the budget for it. I find if I use a top quality chip or bar w/the Hershey’s cocoa for cookie doughs, they’re pretty close to the Dutch processed doughs. It was a game changer for my cakes & frostings & my husband now prefers my scratch made German Chocolate cake (his fave cake) since switching to dutch processed to really compliment the “german chocolate” baking bar I use in the recipe. Wish I’d discovered this cocoa 2 decades ago!

Bridget is ready to pounce. Woman after my own heart.

I cannot wait to try the pie and wow - that chocolate sauce! I have closely guarded my mom's fudge sundae recipe since she wrote on an envelope for me in 1983 - will be fun to compare them. The awesome Millionaire Shortbread was a hit at Christmas - I made at least 6 batches for gifts. It was my first time ever making caramel and I have quickly learned how to use it to make caramel covered pecans! Are they ever good! I told my neighbor - stretch pants required when I delivered her a batch. I guess I should point out that I am very well known for burning EVERYTHING and I mean everything so to successfully make these without the fire department involved is a miracle. I don't cook but I have learned to LOVE baking so as I get better at it, I am burning less and less.

Made us smile

Wow between the pie and sauce I am in chocolate overdrive!!!!! Ummmm!!!! Wow!

great video love from the uk

Great pie!😁👍

Yummy 😋 ❣️

I am going to try this will granular Splenda, and a few drops of stevia at the end. I have experimented with numerous things using the sugar sub combo, and have found that each cancels out the aftertaste they both have.

Here's the pie dough recipe if you need it Foolproof All-Butter Single Crust Pie Dough Makes one 9-inch single crust This is our go-to dough: It’s supremely supple and extremely easy to roll out. Even better, it bakes up buttery, tender, and flaky. How did we do it? First we used the food processor to coat two-thirds of the four with butter, creating a water-resistant paste-like mixture. Next we broke that dough into pieces, coated the pieces with the remaining four, and tossed in grated butter. By doing this, the water we folded in was absorbed only by the dry four that coated the butter-four chunks. Since gluten can develop only when four is hydrated, this waterproofing method resulted in a crust that was super tender but had enough structure to support fakes. After a 2-hour chill, the dough was completely hydrated and easy to roll out. Be sure to weigh the four. If your recipe requires rolling your dough piece(s) to a rectangle after chilling, form the dough into a 5-inch square instead of a disk. This dough will be moister than most pie doughs, but it will absorb a lot of excess moisture as it chills. Roll out the dough on a well-floured counter. 10 tablespoons unsalted butter, chilled, divided 1 1/4 cups (6 1/4 ounces) all-purpose flour, divided 1 tablespoon sugar 1/2 teaspoon table salt 1/4 cup ice water, divided Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablspoons butter into 1/2-inch cubes. Pulse 3/4 cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogenous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour. Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

Now I'm curious if I can adapt this technique to make a peanut butter version rather than chocolate. (I'm really fond of Perkin's peanut butter silk pie with a layer of brownie at the bottom. I have managed to replicate it in the past, but it is a bit of a pain.)

If it’s a special treat, make it the best you can! 🎉

how about the chocolate sugar cookie recipe?

"Chocolate‽ Chocolate‽ CHOCOLATE¡ CHOCOLATE! CHOCOLATE¡” -That chocolate guy

Add some coffee and cinnamon to chocolate it’s delicious

I'm going to make Elle's chocolate syrup tonight .

Will this recipe be available in the new Test Kitchen Cookbook that is on Pre order ?

came for the Queen reference, stayed for the 10 tablespoons of butter - you've basically put short bread under chocolate cream pie, and I'm more than okay with that.

I would have added some fresh cracked pepper and espresso powder concentrate to add punch to the chocolate mixture

Did the dyed piecrust get made into something and eaten? That recipe looks very very good and easy. Would it work for a pie that gets baked, like a fruit pie? Thanks.

You guys have such well science'd recipes, but sometimes I wish you would give suggestions for minor edits for things like, "if you like a thicker fudge sauce, change..."

2:35 - "And this is where it get preeety" ... dicey! ;)

Hi. I’m not from USA. If I wanted to test my cocoa I use, for fun and science, is it equal parts cocoa to water, then heat to 180 and cool? Curious if ours turns out like your good example or not.

Me gusta mucho. Pero podría ser posible en español

Wonder if they've tried using chocolate milk instead of regular milk. Found the shoving of cookies into mouth pretty funny!

Elle is my absolute favorite person at ATK.

Would you do an episode on how to stabilize whipped cream? I've used a bit of slightly softened marshmallow (microwave the marshmallow) and that works. Maybe there are better methods?

Sadly, I had to throw out boxes of Droste because it was found to have very high levels of lead and some cadmium. I hope ATK does the research to find the best cocoa powder and baking chocolate with lower levels of heavy metals.

Bridget, you single? Shes amazing, I could listen to that beauty for hours.

ATK always knows what daddy wants

Please lovely people at ATK, maybe it's time for a foolproof stable whipped cream recipe? Coz sometimes we may want to travel a bit with cream pies, to share with other people...

The chocolate pie....could you use the same filling and top with meringue?

Corn allergy, which would a better replacement? Arrowroot or tapioca?

I love the chocolate you all have and eat ice cream with the chocolate sauce in it and love them so much. The chocolate pie you all made look great and I have to try making a pie like that with the crust made the way you all did.

I wish you did weights in grams.

So Julia claimed the whipped cream knife for a snack later, did Bridget claim the chocolate pudding ?

But I like when the fudge sauce gets thick on the ice cream.

Dear Diary: Today Julia and Bridget answered all my prayers.

I love you, Elle❣️🥳💐🙏🏾

Can I use this pie crust for Applepie?

I would like to see what my grandmother called "hard sauce". It was a white sugary sauce that was thick and semi solid that we used on pudding, usually chocolate.

Used lindt 80%, needed more sugar or lower % cocoa

*could you not use a really good and strong ginger ale such as Blenheim hot instead of water?...might be a personal taste or just my weird taste buds but seems to be a more interesting if not experimental option especially if you had a slight hint of candied orange peel added into it as well* *reminder: you can concentrate any soda essence by partially freezing it since the water will freeze before the flavorings or syrup...you can then pour off this syrup and use as needed or just drink it and say a big hello to diabeetus*

Should you grease the pie plate first?

Drool

Amazon sells German Whip-cream stiffening

These two sure wanted a cream pie

Hello

Most delightful episode ever for us chocolate freaks. Thanks ATK!

Why not use a stabilized whipped cream top?

The Crust is also suppose to have crushed walnuts in it???

Where's Chris?

20 years ago fine cooking shows would have never made an egg less chocolate creme pie.

It can't be refrigerated?

I smear a thin layer of softened cream cheese onto my crust before adding the chocolate pudding. Keeps the crust from getting soggy and adds an extra bit of flavor!

🤤🥰

does anyone get to lick out the pudding from the pot, and the whipped cream from the bowl?

Could you help me with a problem? No matter what Recipe I use. No matter what company of pre made pie shells, or dough, I use. When I make any pie, my bottom crust disappeared. No matter what kind of pie I’m making. When you cut into the pies, there is no bottom crust. This has been going on for decades. I make family size Beef Pasties. It happens with that also. Could you please tell me what I’m doing wrong?

I like amoeba shaped pie crusts. Heh.

I added 4 tbsp of ice water but my dough seems too wet?

This is happening soon.

Here's the recipe for Blue Ribbon Chocolate Cream Pie>>This recipe is courtesy of America's Test Kitchen from Cook's Illustrated. You're welcome you guys...now go bake a pie. I posted the butter crust next comment down. Just call me the Robin Hood of bakers Chocolate Cream Pie Serves 8 to 10 We developed this recipe with whole milk, but you can use 2 percent low-fat milk, if desired. Avoid using 1 percent low-fat or skim milk, as the filling will be too thin. Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar is our favorite dark chocolate. Ingredients 1 recipe fully baked Foolproof All-Butter Dough for Single-Crust Pie (see below) Filling ⅓ cup (21/3 ounces) sugar ¼ cup (1-ounce) cornstarch 2 tablespoons unsweetened cocoa powder ¼ teaspoon salt 3 cups whole or 2 percent low-fat milk 6 ounces bittersweet chocolate, chopped fine 3 tablespoons unsalted butter, cut into 3 pieces 2 teaspoons vanilla extract Topping 1 cup heavy cream 1 tablespoon confectioners' sugar To Prepare 1. Roll dough into 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. 2. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate dough-lined plate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees. 3. Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are set and just beginning to turn golden, 15 to 20 minutes. Remove foil and weights, rotate plate, and continue to bake until golden brown and crisp,15 to 20 minutes longer. If crust begins to puff, pierce gently with tip of paring knife. Let crust cool completely in plate on wire rack, about 30 minutes. 4. For the filling: Whisk sugar, cornstarch, cocoa, and salt together in large saucepan. Whisk in milk until incorporated, making sure to scrape corners of saucepan. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 8 to 10 minutes. Cook 30 seconds longer; remove from heat. Add chocolate and butter and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour. Refrigerate until filling is firmly set, at least 2½ hours or up to 24 hours. 5. For the topping: Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 2 minutes. Spread whipped cream evenly over chilled pie and serve.

Also: Wax paper can be used instead of the parchment paper, to keep the skin from forming on the top of the pudding. You just press it down (gently!) so that it seals out every bit of air touching the top of the pudding. The edges of the wax paper (near the crust) can just sort of flop. The IMPORTANT thing is to stop the air from touching every inch of the top of the pudding. You don’t even need to spray it with oil when you use wax paper.

Leave the pie on the counter for an hour? With a husband and teenagers in the house, and expect it to remain whole? Bwwwaaaahhhhaa! No chance. Lovely recipe and beautiful pie, but I have to go somewhere else to make it.

Grate some bittersweet chocolate over that bad boy