Chocolate Pie
Indulge in a rich and comforting chocolate pie with a velvety filling and a tender, chocolatey crust, topped with fluffy whipped cream.
Ingredients
For the crust
- 1 cup all-purpose flour Sifted for a light and tender result.
- 3/4 cup unsweetened cocoa powder High-quality cocoa powder for rich chocolate flavor.
- 1/2 cup powdered sugar Sweetens the crust without making it gritty.
- 1/2 tsp kosher salt Enhances the flavors.
- 1/2 cup cold unsalted butter Cut into small pieces for even mixing.
- 3 Tbsp ice water Helps bind the crust without making it tough.
For the filling
- 3/4 cup whole milk Keeps the filling luscious.
- 3 1/4 cups heavy cream Adds body and decadence.
- 4 oz semisweet chocolate Finely chopped for quick melting.
- 2 oz unsweetened chocolate Deepens the chocolate flavor.
- 6 large egg yolks Create a custard-like filling.
- 1/4 cup granulated sugar Balances the bitterness of the chocolate.
- 1/4 tsp kosher salt Enhances the overall flavor.
For the whipped cream
- 2 Tbsp powdered sugar Sweetens the whipped cream.
- 3 Tbsp sour cream or crème fraîche Adds tang and richness.
For serving
- Chocolate shavings Decorative touch and enhances chocolate experience.
Instructions
Preparation of the crust
- In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
- Work in the cold butter until pea-sized pieces form.
- Add the ice water gradually until the dough comes together.
- Roll out the dough, refrigerate for about 30 minutes, then fit into a pie plate.
- Bake at 400°F for 15 minutes with pie weights.
- Allow the crust to cool.
Making the custard
- In a saucepan, heat the whole milk and 2 1/4 cups of heavy cream until just boiling.
- Remove from heat and whisk in the semisweet and unsweetened chocolates until smooth.
Combine the egg mixture
- In a different bowl, whisk together the egg yolks, granulated sugar, and salt.
- Slowly temper the egg yolks with the chocolate mixture, then strain it into a measuring cup.
- Pour the custard into the baked crust.
Bake the pie
- Bake the pie at 325°F for 35 to 40 minutes, or until the filling is set.
- Let it cool, then refrigerate until chilled.
Prepare the whipped cream
- In a mixing bowl, beat the remaining heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the sour cream or crème fraîche.
Assemble the pie
- Top the chilled pie with the whipped cream and sprinkle chocolate shavings generously before serving.
Notes
For best results, chill your ingredients and do not skip straining the custard. Feel free to use different types of chocolate or add a splash of vanilla or espresso powder for enhanced flavor.