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Dark Chocolate Pie

This chocolate pie is a classic recipe that I have for quite a long time. It’s super fudgy, rich and chocolate-y and everyone will just LOVE it. Serve it with a little whipped cream on top – and it’s the perfect dessert.

Dark Chocolate Pie

Photo: Natalie Levin



Dark Chocolate Pie

24 cm pie pan

For the crust:
120 grams (1 stick) cold butter cut into cubes
180 grams (1 1/4 cups) all-purpose flour
40 grams (4 tbsp.) sugar
1 tsp. vanilla extract
Pinch of salt
1 large egg yolk
2 tbsp. milk (as needed)

For chocolate filling:
280 grams dark chocolate (at least 53% cocoa solids)
175 grams butter
2 large eggs
1 large egg yolk
50 grams (1/4 cup) sugar
Pinch of salt
1 tbsp. brandy

Sugar powder for serving

Preparation:

  1. Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk continue to blend just until large clumps of dough form. If needed, add a little milk gradually.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
  7. Preheat oven to 175c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  9. Bake for about 12-15 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 10-12 minutes or until it is lightly golden.
  11. Cool slightly at room temperature.
  12. Chocolate Filling: in medium bowl melt chocolate and butter in the microwave or over double-boiler.
  13. Meanwhile, whip eggs, egg yolks, sugar, salt and brandy until mixture is very fluffy and airy.
  14. Add in the melted chocolate and fold gently until blended.
  15. Pour the chocolate filling over the crust and bake for 13-17 minutes together until set on the edges but still slightly soft in the center.
  16. Cool at room temperature, sprinkle some sugar powder and serve.

Notes:

  • If you want, you can serve the pie with un sweetened whipped cream.
  • Keep the pie in a closed container in the refrigerator for 5-6 days. Serve at room temperature.
Dark Chocolate Pie

Photo: Natalie Levin

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