Simple Chocolate pie recipe
Baking this shortcrust pastry, filming and editing it healed me for some reason. It is such a comforting dessert that hugs you when no one else wants to, and i would love for everyone to be able to make this at least once because yes it is time consuming but it is not hard at all. You just have to pay attention to details and follow instructions, because as easy as this recipe is, it can go south really fast ! especially when baking but i will try to include as many details so you are successful from the first try
How did i learn this recipe ?
Mum. That is it, i grew up watching the Food Channel more than i should have, and making food brought actual happiness to my heart, so when mommy bought a ginormous cooking book from one of the chefs i used to watch on TV i went through all the recipes in that book, and there i found it; the most beautiful chocolate pie that i had to beg mom to make for me since i was only 10 years old. And she made it for me after begging for days and i remember the first bite made me so happy ugh i had to replicate it when i was old enough to use an oven by myself.
Chocolate pie recipe card
Course: Dessert6
servings1
hours50
minutesI was not going to include this in my blog posts but my 8th follower on tiktok requested for me to so i had to ! when i was a child i used to watch the food network more then cartoons and everytime they make chocolate pie i crave it so bad i beg mom to make me one. I do not make this dessert often but everytime i do i get hit by a wave of nostalgia that takes me back to a beautiful time when things were simpler.
Ingredients
- Crust :
250g Flour
125g Butter
63g Icing Sugar
1 Egg yolk
1 tsp Vanilla extract
- Filling:
200g 70% Dark Chocolate
80ml Whole Milk
160ml Whipping Cream
15g Sugar
1 tsp Vanilla extract
2 Eggs
Directions
Start with cold, cubed butter ,flour and icing sugar in a mixing bowl. Use your fingertips only (not your palms, which are warmer) to gently rub the butter into the dry ingredients letting the mixture fall back into the bowl as you go. Almost like you're snapping your fingers lightly, but using both hands and gently rubbing. Keep doing this until the mixture resembles fine breadcrumbs or coarse sand.
Add an egg yolk and mix gently with a fork or your fingers until the dough just comes together, don’t knead or it will ruin the texture. Use your fingers only to combine; add a splash of milk if needed (I didn’t need any). Shape into a ball, wrap, and chill for 30 min before rolling out.
Roll out your dough to an even thickness and place it in your tart pan. Poke the base with a fork. I personally skip the first chill and only chill the dough in the pan for 1 hour. Bake at 180°C with pie weights (like beans or chickpeas) for 15–20 minutes. Remove the weights and bake for another 15 minutes.
In a bowl, melt chopped chocolate in the microwave. Add half of the warm milk and whipping cream mixture and stir. Add the second half and mix again. Stir in sugar, then whisk in the eggs until smooth and fully combined.
Take out the crust from the oven, pour in the chocolate mixture, lower the heat to 160°C, and bake for another 20 minutes.
When it comes out of the oven, the center may still be a little jiggly, that’s perfectly fine. Let it chill in the fridge for at least 30 minutes before serving. If you leave it overnight, the crust absorbs some moisture, becoming extra flaky and tender, even better the next day. I added some berries which elevated the taste but honestly no topping is needed. This recipe is a must!
