There are few things more satisfying then a really good chocolate pie. This delicious recipe has everything you ever want! (and it looks good too)
Can you have too many chocolate recipes? I think there is no such thing. And this chocolate pie recipe is definitely one you want to bookmark, save and make over and over again. It’s decadent, super delicious and not too complicated.
Table of contents
You do need a bit of time as the crust dough needs to cool in the fridge for about 30 minutes before you can continue the rest of the recipe.
Making the crust
This crust is a lot darker because of the added chocolate and cacao powder into the crust base. Of course if you prefer you can make a regular light crust but the additional chocolate really makes this a delicious chocolate pie. So I would suggest adding the cacao and chocolate.
If you’re using the melted chocolate in the crust make sure to let it cool somewhat before using. The easiest way to melt the chocolate is in the microwave.
Now essential for making the crust is that you shouldn’t handle it for too long. Just combine the ingredients and don’t over mix. Cover the dough in plastic wrap and place in the fridge for 30 minutes before continuing.
Filling for the chocolate pie
For the chocolate you will use in the filling, you can easily melt this by pouring over the hot cream and milk mixture. In order to have the best results do make sure that you break the chocolate down into smaller pieces. Otherwise it won’t melt properly.
Leave it to stand for a few minutes and then mix it through until it becomes a smooth chocolate cream. While this is cooling you can mix the eggs and the sugar with the vanilla. Pour in the chocolate while mixing it. Make sure the chocolate is not too hot, but if it has been standing there for a while it should be ok to use.
Now in order to get the best results I always blind bake my crust. So roll out your dough into a thin round base and place this in the (greased) tin. Make sure to press it into all the nooks and crannies of the tin and prick with a fork in the dough.
Now cover the dough with a piece of baking paper (this works best if you crumble the paper first and then place it in the tin) and cover the baking paper with something to weigh it down. You can use regular baking beans for this or you can use (uncooked) rice or uncooked beans.
Just note that you cannot eat the beans or rice after having used them for blind baking. I keep those beans in a separate jar and re-use them over and over. Cheaper then baking beans.
Once you’ve blind baked the crust, it’s time to add the filling and bake the pie for about 45 minutes in the oven. The filling can still be a little wobbly but will firm down once the chocolate pie is completely cooled down.
- tart tin of 25 cm round diameter
- 125 gram flour
- 1 tbsp cacao powder
- 60 grams butter
- 60 grams sugar
- 1 large egg
- 30 grams dark chocolate melted
- 200 grams dark chocolate melted
- 300 ml double cream
- 50 ml milk
- 2 large eggs
- 100 grams sugar
- vanille extract few drops
- Sieve the flour and cacao powder with a pinch of salt. Whisk the butter and sugar in a bowl. Mix this with the egg and chocolate.
- Add the flour mixture and knead this into a dough. Add a little extra flour if needed for a better (less sticky) dough. Shape into a round disk and cover with plastic wrap.
- Leave to rest for 30 minutes in the fridge.
- Roll out the dough and put into your baking tin (round 25 cm. low edge) and put the tin back into the fridge for about 15 mins.
- Preheat your oven in the meantime to 200˚ C. Take the tin out of the fridge and cover the dough with a piece of baking paper. Weigh this down with baking beans.
- Blind bake your pastry for about 15 mins. Then take out and remove the baking paper and beans and bake for another 5 minutes. Leave to cool.
- Decrease the temperature of your oven to 170˚ C.
- Brush about 1/3 of the melted chocolate over the bottom of the crust. Bring the milk and cream close to the boil and pour this over the chocolate pieces. Let it stand for a bit and mix until it becomes a smooth chocolate cream. Leave to cool to room temperature.
- Whisk the eggs, sugar and vanilla in another bowl and mix this together with your chocolate cream. Pour the mixture into the tin and bake for 40-45 minutes at 170˚ C.
- Let it cool down completely before handling and removing the tin. Once done, dust with a sprinkling of cacao powder (optional)
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.