Chocolate Pie
Servings: 1 pie
Ingredients
Pie Shell
- 2 cups flour
- pinch of salt
- 1 tsp sugar
- 12 tbsp butter, cubed and cold
- 1/4-1/2 cup cold water
Chocolate Filling
- 5 ounces dark chocolate, melted and cooled
- 16 tbsp butter
- 1 3/4 cup sugar
- 2 tsp vanilla extract
- pinch of salt
- 4 whole eggs
Whipped Cream
- 1 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
Instructions
Pie Shell
- In a food processor combine the flour, salt, sugar, and butter. Pulse until the mixture resembles coarse meal with a few pea-size pieces of butter.
- Add the cold water, ¼ cup at a time, until the dough comes together. Do not over mix. Take the dough out of the food processor and lightly knead to bring it all together. Wrap in plastic wrap and place in the refrigerator for at least one hour.
- Preheat an oven to 375°F. Roll out the pie crust and place in a deep pie baking dish. Place a piece of parchment paper on top of the crust. Fill it with weight (a smaller baking dish or dry beans) to help keep the crust from rising. Bake for 20-25 minutes.
- Remove the weight and the parchment paper and return to the oven for another 5-10 minutes or until the crust is golden brown. Allow the crust to cool before adding the chocolate filling.
Chocolate Filling
- Combine the sugar, salt, and butter in a stand mixer. Add the melted chocolate and vanilla extract.
- Add one egg and mix for 5 minutes. Repeat this step for each of the eggs. The long mix time is done to give the filling its light and fluffy texture. Once it is all mixed, place the chocolate filling into the cooled pie crust.
Whipped Cream
- Combine the heavy cream, vanilla extract, and powdered sugar. Whip until the whipped cream forms stiff peaks.
Assemble Pie
- Cover the pie with whipped cream and refrigerate for at least 2 hours before serving.