This tall, dark, and delicious pie is all about the chocolate. You’ll use both bittersweet chocolate and cocoa powder to give it a double dose. The top is a little crackly like a good pan of brownies. The filling is rich and dense and fudgy and moist and really just amazing.
You can up the ante a bit by adding some coffee liqueur to the pie filling to enhance all that chocolate. You can use a different liqueur or omit it altogether.
Prep Time: 25 minutes
Cook Time: 50 minutes
Yield: 8 to 10 servings
For the crust:
1 & 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
2 to 4 tablespoons cold water
For the filling:
1 cup half and half
1/4 cup unsalted butter
8 ounces bittersweet chocolate, chopped
1 & 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
3 large egg yolks
2 tablespoons coffee liqueur
To make the crust:
1. Whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
3. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
4. Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
5. Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.
6. Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges. Crimp edges as desired.
To make the filling:
1. Preheat oven to 350°.
2. Place half and half, butter, and chocolate in a microwave-safe bowl. Heat in microwave for 2 minutes or until butter has melted and chocolate melts when stirred. Stir until smooth.
3. Whisk together sugar, cocoa powder, flour, and salt.
4. Add eggs, egg yolks, liqueur, and chocolate mixture. Stir until well-combined and smooth.
5. Transfer filling to pie crust in pan.
6. Bake 45 to 50 minutes, or until the center is set and the edges have begun to crack.
7. Cool 10 minutes before serving.