This is by far one of my favorite cakes I’ve made in the last couple of months, it is a classic. The dough recipe combines the perfect ratio of butter and flour. The filling is silky and rich. I suggest you use high quality chocolate for this. The chocolate flavor is further enhanced by cocoa powder and some salt.
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Chocolate pie
- Total Time: 57 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Silky, rich chocolate filling in a buttery crust. A classic dessert, perfect for any occasion.
Ingredients
- 1 cups (237 ml) butter
- 3 oz (100 g) powdered sugar
- pinch of salt
- 2 cups (454 g) all-purpose flour
- 2 egg yolks
- zest of 1/2 lemon
- 1-2 tbsp cold milk
- 3 oz (90 g) dark chocolate
- 1 oz (25 g) unsweetened cocoa powder
- 1 cups (237 ml) sugar
- 2 1/2 tbsp cornstarch
- pinch of salt
- 1/4 tsp finely grated orange zest
- 2 cups (400 ml) milk
- 1/3 cups (80 ml) heavy cream
- 3 egg yolks
- 0 oz (14 g) butter, room temperature
- chopped chocolate
- whipped cream
Instructions
- Make the filling: Combine cornstarch, cocoa powder, salt, and sugar. Add 80 ml milk and egg yolks; whisk.
- In a separate pot, combine the remaining milk with heavy cream and heat to a boil.
- Add the cocoa mixture and cook on low heat, stirring constantly, for about 7 minutes. Strain through a fine sieve if lumps form.
- When thickened, remove from heat and stir in chopped chocolate, orange zest, and butter.
- Cover and let cool to room temperature.
- For the dough: Cream butter with powdered sugar and a pinch of salt.
- Add finely grated lemon zest, egg yolks, and milk.
- Add flour and knead until the dough comes together.
- Wrap and refrigerate for one hour.
- Roll the dough into a circle on a floured surface and transfer to a 28-30 cm pie baking pan.
- Pierce the dough with a fork.
- Preheat oven to 356°F (180°C) and bake blind for 20 minutes.
- Let cool completely.
- Spread the filling evenly into the baked and cooled pie shell.
- Decorate with chopped chocolate and whipped cream.
- Refrigerate for several hours before serving.
Notes
- For a richer chocolate flavor, use high-quality dark chocolate with a high percentage of cacao.
- To prevent cracks in the crust, ensure the filling is completely cool before adding it to the pie shell.
- Leftover pie can be stored in the refrigerator for up to 3 days; cover tightly with plastic wrap to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 100
Frequently Asked Questions
Does the chocolate pie filling need to be baked or does it set in the fridge?
The filling is typically cooked on the stovetop until thick, then poured into the crust and chilled. It sets as it cools in the refrigerator, usually needing at least 3 to 4 hours. 
What type of chocolate gives the smoothest filling?
Use a good quality dark or semisweet chocolate with at least 60% cocoa. Chop it finely so it melts evenly into the custard base without leaving any lumps.
Can I use a store-bought pie crust for this recipe?
Yes, a pre-made graham cracker or chocolate cookie crust works well and saves time. If you want a richer result, making your own crust with crushed cookies and melted butter is worth the effort.
