Chocolate Pie

Rich dark chocolate, smooth vanilla, creamy butter and a flaky crust come together to make an incredible chocolate pie.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 551kcal

Preheat the oven at 400 degrees F / 200 degrees C. Grease a 9 inch pie dish with butter.
Heat a pan with water. Cut and dark chocolate in pieces and butter in pieces add to a heatproof bowl. Place over the pan and allow them to melt. Stir until smooth. Set aside and allow to cool down for about 10 minutes.
Arrange pie crust in the pie baking dish. Roll or braid the edge around. Bake pie for 10 minutes. The crust will rise, just poke it a bit with a fork to remove the air under it when you remove it from the oven.
Whisk sugar and egg in the melted chocolate. Now add vanilla extract and slowly add flour. Keep whisking.
Pour onto the pie crust. Bring back in the oven and bake between 10-15 minutes. Depending on how soft or hard you want the filling to be.
Remove and let rest for 5-10 minutes before serving.

Use room temperature eggs and butter as this promotes better blending and a smoother texture in the filling.
Use high-quality chocolate, butter, and other ingredients for the best flavor. Quality ingredients can significantly impact the final taste and texture of your chocolate pie.
Melt the chocolate gently to avoid scorching. I prefer a double boiler, but others use a microwave in short 10 second bursts, stirring between each interval. This helps achieve a smooth and velvety chocolate consistency.
Add eggs one at a time, allowing each to fully incorporate before adding the next. This ensures a well-emulsified filling and prevents the mixture from becoming too dense.
Once the flour is added, mix only until combined. Overmixing can lead to a dense texture in the pie. Stop mixing as soon as the ingredients are fully incorporated.
Allow the chocolate pie to cool at room temperature before refrigerating. This gradual cooling process helps set the filling properly and enhances the overall texture.
The chocolate filling can also be cooked for about 10 minutes and it will have a molten cake texture.
Reheat the pie in the microwave for 20 seconds then serve with ice cream.
Storage - keep covered inside the refrigerator for up to 5 days.