Description
This rich chocolate pie tastes like fudge brownies with a crackly meringue-like topping. To avoid a soggy crust, partially blind bake the dough as directed in the recipe below.
Ingredients
Crust
- 1 unbaked Buttery Flaky Pie Crust (what I used) or All Butter Pie Crust*
Egg Wash
- 1 large egg white, lightly beaten
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 2 ounces (56g) semi-sweet chocolate, finely chopped
- 1 cup (200g) granulated sugar
- 3 Tablespoons (16g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/4 cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- 2 large eggs + 1 large egg yolk
- optional for serving: whipped cream
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin making this chocolate pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Review my how to crimp and flute pie crust tutorial if you need extra help with this step.) Brush edges with egg wash/egg white. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photo below, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. If it’s helpful, you can watch me do this exact step in my pecan praline pumpkin pie video tutorial. Chill the dough in the refrigerator or freezer for at least 30 minutes—this helps prevent the crust from shrinking. You can actually fill with pie weights before or after chilling, it doesn’t make a difference.
- Preheat oven to 375°F (190°C).
- Partially blind bake the crust: Bake the cold pie crust (with weights) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven and set aside until step 7. You can pre-bake the crust up to 3 days ahead of time. Cover and store in the refrigerator (without weights) until ready to use.
- Reduce oven to 325°F (163°C).
- For the filling: Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl or double boiler. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Set aside and let cool for 2-3 minutes. In a large bowl, whisk the sugar, cocoa powder, espresso powder, and salt together until combined. Whisk in the heavy cream, vanilla, 2 eggs, and 1 egg yolk. Finally, whisk in the cooled butter/chocolate.
- Bake: Pour filling into pre-baked pie crust (crust can still be warm). Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
- Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
- Garnish with whipped cream, if desired. (I used Wilton 8B piping tip in these photos.) Slice and serve.
- Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can pre-bake the pie crust 3 days ahead of time (see step 4). You can prepare the filling 1 day ahead of time. Cover and store in the refrigerator, then bring to room temperature before pouring into pie crust and baking. You can also bake the pie 1-2 days before serving, though it’s best served the day of. If making ahead, store covered at room temperature for 1 day or in the refrigerator for 2 days. You can also freeze the baked and cooled pie for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving. To reheat the whole pie, warm it in a 300°F (149°C) oven, covered, for 15-20 minutes.
- Special Tools (affiliate links): Rolling Pin | 9-inch Pie Dish | Parchment Paper | Pie Weights | Pastry Brush | Double Boiler (optional) | Glass Mixing Bowls | Whisk | Pie Crust Shield | Cooling Rack | Piping Bag (Reusable or Disposable) | Wilton 8B Piping Tip
- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. If using store-bought pie dough, you still need to partially blind-bake it (steps 2, 3, and 4). If needed, you can use a graham cracker crust or Oreo cookie crust instead of traditional pie crust. Pre-bake the cookie crust at 350°F (177°C) for 10 minutes. No need for pie weights if using a cookie crust.
- Chocolate: Use pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars, so you’ll only need half. I like Bakers or Ghirardelli brands. I use and recommend semi-sweet chocolate, but you can use bittersweet or unsweetened chocolate for a darker flavor.
- Espresso Powder: Espresso powder deepens the chocolate flavor. You can find it in the coffee aisle at the grocery store or online. You can skip it or use 2 teaspoons of instant coffee powder instead.
- Heavy Cream: Use heavy cream or heavy whipping cream. If desired, you can use 1/4 cup of evaporated milk instead. I don’t recommend any other substitutes.