Magical Chocolate Pie Chess (Print Version)
# Ingredients:
→ Crust
01 -
1 unbaked buttery flaky pie crust or all-butter pie crust
→ Egg Wash
02 -
1 large egg white, lightly beaten
→ Filling
03 -
1/4 cup (56g) unsalted butter
04 -
2 ounces (56g) semi-sweet chocolate, finely chopped
05 -
1 cup (200g) granulated sugar
06 -
3 tablespoons (16g) unsweetened natural or dutch-process cocoa powder
07 -
1 teaspoon espresso powder
08 -
1/4 teaspoon salt
09 -
1/4 cup (60ml) heavy cream
10 -
1 teaspoon pure vanilla extract
11 -
2 large eggs
12 -
1 large egg yolk
13 -
optional: whipped cream for serving
# Instructions:
01 -
Prepare pie dough the night before to ensure it chills in the refrigerator for at least 2 hours. This will enable easier handling before rolling and blind baking.
02 -
On a floured surface, roll out the chilled dough to a 12-inch diameter. Fit into a 9-inch pie dish, ensuring the edges are smooth and crimped. Brush edges with egg wash.
03 -
Line the pie with parchment paper, fill with pie weights, and chill for 30 minutes in the refrigerator or freezer to prevent shrinking.
04 -
Preheat oven to 375°F (190°C). Bake the cold crust with weights for 15 minutes, then remove weights and bake for another 8 minutes. Let crust cool before filling.
05 -
Melt butter and chocolate together in 20-second microwave increments until smooth. In a separate bowl, whisk sugar, cocoa powder, espresso powder, and salt. Gradually add heavy cream, vanilla, eggs, and egg yolk, followed by the melted chocolate mixture.
06 -
Reduce oven temperature to 325°F (163°C). Pour filling into pre-baked crust and bake for 50-55 minutes until the center is set (slight stickiness is acceptable). Use foil shields to prevent edge over-browning.
07 -
Cool pie on a wire rack for at least 2 hours. Garnish with whipped cream if desired, slice, and serve.
08 -
Store leftover pie at room temperature for 1-2 days or refrigerated for 4-5 days. The pie can also be frozen for up to 3 months and thawed in the refrigerator before serving.
# Notes:
01 -
Blind baking prevents the crust from becoming soggy. Pre-chilling the dough ensures minimal shrinkage.