How to Make Chocolate Pie
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You shouldn't need any special motivation to make a chocolate pie, because it is both chocolate and pie. Now that that's out of the way, let's walk step by step through this chocolate pie recipe and make your chocolate pie baking experience as easy as it should be.
What you'll need: egg wash ingredients: - egg (1) - cream (1 tablespoon) pie crust ingredients: - all-purpose flour (2.5 cups) - granulated sugar (4 tablespoons) - sea salt (half teaspoon) - unsalted butter (1 cup) - ice-cold water (4 tablespoons) chocolate filling ingredients: - granulated sugar (0.5 cups) - eggs (8) - coffee (0.25 cups) - dark chocolate (8 ounces) - heavy cream (1.5 cups) - pinch of salt |
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whipped cream ingredients:
- granulated sugar (2 tablespoons)
- heavy whipping cream (1 cup)
- vanilla extract (1 tablespoon)
Use your favorite pie crust recipe if you'd like to bake one from scratch, or feel free to use a pre-made or frozen pie dough. Flour a surface and then use your rolling pin to flatten out the dough into a circle. Make sure the dough is bigger than the dimensions of the pie pan by about an inch all around. Roll the dough from the middle to the ends. You'll also want to flour the dough to keep it from sticking.
Form the pie dough in the pan and crimp it with a fork or with your fingers along the edges. You'll also want to "dock" the pie crust, i.e. use a fork to pierce holes in it. Place parchment paper on top of it, then place foil on top of that (will help keep your pie crust well-formed) along with pie weights. Now you're going to bake the crust at around 420 degress for about 15 minutes. Remove the parchment paper, foil, and pie weights.
Now you'll take egg wash and brush your crust with it. You can use a pastry brush, a dedicated paint brush (that you don't paint with), or even a paper towel. Now put the pie crust back in and bake at 375 degrees for about 15 minutes (you're looking for a golden brown crust).
Now onto the filling. Take a bowl that you are confident is heatproof (or use a double boiler). Bring a pot of water to a low boil or simmer and place the bowl over the pot. Now put your chocolate and coffee in. Warm until the chocolate is melted. Remove the bowl and whisk. Leave somewhere to cool.
Put the egg yolks and the egg whites. Add the half cup of sugar to the egg yolks and whip with a stand or electric mixer for about 4-5 minutes. Now add the chocolate mixture (cooled) to the egg yolk mixture and mix.
Now add the egg whites, 2 tablespoons of sugar, along with your pinch of salt. Whip this using your stand or electric mixer until you get stiff peaks. Fold the egg white mix into the chocolate mix about a quarter at a time and whisk.
Add your heavy cream and 1 tablespoon sugar. Whip with stand or electric mixer until you get soft peaks. Again, fold this mix into the chocolate mixture. Now we have our filling, so pour into the pie shell, then refrigerate everything for about two and half hours.
Finally, the whipped cream you are going to top the pie with. Whip until you get soft peaks. You can add the whipped cream to your pie once you take it out of the fridge.
- granulated sugar (2 tablespoons)
- heavy whipping cream (1 cup)
- vanilla extract (1 tablespoon)
Use your favorite pie crust recipe if you'd like to bake one from scratch, or feel free to use a pre-made or frozen pie dough. Flour a surface and then use your rolling pin to flatten out the dough into a circle. Make sure the dough is bigger than the dimensions of the pie pan by about an inch all around. Roll the dough from the middle to the ends. You'll also want to flour the dough to keep it from sticking.
Form the pie dough in the pan and crimp it with a fork or with your fingers along the edges. You'll also want to "dock" the pie crust, i.e. use a fork to pierce holes in it. Place parchment paper on top of it, then place foil on top of that (will help keep your pie crust well-formed) along with pie weights. Now you're going to bake the crust at around 420 degress for about 15 minutes. Remove the parchment paper, foil, and pie weights.
Now you'll take egg wash and brush your crust with it. You can use a pastry brush, a dedicated paint brush (that you don't paint with), or even a paper towel. Now put the pie crust back in and bake at 375 degrees for about 15 minutes (you're looking for a golden brown crust).
Now onto the filling. Take a bowl that you are confident is heatproof (or use a double boiler). Bring a pot of water to a low boil or simmer and place the bowl over the pot. Now put your chocolate and coffee in. Warm until the chocolate is melted. Remove the bowl and whisk. Leave somewhere to cool.
Put the egg yolks and the egg whites. Add the half cup of sugar to the egg yolks and whip with a stand or electric mixer for about 4-5 minutes. Now add the chocolate mixture (cooled) to the egg yolk mixture and mix.
Now add the egg whites, 2 tablespoons of sugar, along with your pinch of salt. Whip this using your stand or electric mixer until you get stiff peaks. Fold the egg white mix into the chocolate mix about a quarter at a time and whisk.
Add your heavy cream and 1 tablespoon sugar. Whip with stand or electric mixer until you get soft peaks. Again, fold this mix into the chocolate mixture. Now we have our filling, so pour into the pie shell, then refrigerate everything for about two and half hours.
Finally, the whipped cream you are going to top the pie with. Whip until you get soft peaks. You can add the whipped cream to your pie once you take it out of the fridge.