Magical Chocolate Chess Pie
This rich chocolate pie tastes like fudge brownies with a crackly meringue-like topping. To avoid a soggy crust, partially blind bake the dough as directed in the recipe below.
Ingredients
Crust
- 1 unbaked Buttery Flaky Pie Crust (what I used) or All Butter Pie Crust*
Egg Wash
- 1 large egg white, lightly beaten
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 2 ounces (56g) semi-sweet chocolate, finely chopped
- 1 cup (200g) granulated sugar
- 3 Tablespoons (16g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/4 cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- 2 large eggs + 1 large egg yolk
- optional for serving: whipped cream
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin making this chocolate pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the
