Description
Indulge in this decadent and smooth chocolate pie, featuring a perfectly crisp, buttery crust and a rich, velvety cocoa filling. Expertly balanced with a touch of espresso to deepen the flavor, this pie is the ultimate dessert for any occasion. Designed to be approachable for home bakers, this recipe guarantees a professional finish with a structural integrity that ensures a delightful experience in every bite.
Ingredients
1 unbaked pie crust
1 large egg white (for wash)
4 Tbsp unsalted butter, melted
2 ounces semi-sweet chocolate, finely chopped
1 cup granulated sugar
3 Tbsp cocoa powder
1 teaspoon espresso powder
1/4 cup heavy cream
2 whole large eggs
1 large egg yolk
Instructions
Preheat your oven to 375°F (190°C).
Roll the chilled dough on a floured surface to a 12-inch circle.
Transfer the dough to a 9-inch pie dish and crimp the edges.
Brush the crust edges with the lightly beaten egg white to create a seal.
Blind bake the crust for 10-12 minutes until lightly golden.
In a medium bowl, whisk together the sugar, cocoa powder, and espresso powder.
Whisk in the melted butter, heavy cream, eggs, and egg yolk until smooth.
Fold in the finely chopped chocolate.
Pour the filling into the prepared crust.
Bake for approximately 50-60 minutes or until the edges are set and the center has a slight wobble.
Allow the pie to cool completely on a wire rack before serving.
Notes
Ensure your crust is well-chilled before rolling to maintain the buttery flakes. For best results, allow the pie to set for at least two hours before slicing to achieve a perfect, clean cut. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 70
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg