This easy chocolate pie recipe is thick, fudgy and rich! The silky chocolate filling is made in one bowl and then baked in a flaky all butter pie crust!
Preheat the oven to 350°F convection or 375°F conventional. If using homemade pie dough, roll out one portion of pie dough on a lightly floured surface until about 1/8th inch thick. Chill 30 minutes flat on a baking sheet. This allows the gluten to relax and the butter to re-solidify.
Place chilled dough on top of a 9 inch pie dish or tin. Allow to warm up just enough to be workable. Lift up the edges and allow it to settle on the bottom. Gently press the sides to fit the dish allowing the edges to overhang the dish. Start on one side and roll the edges under towards the dish. Roll until you reach the dish then gently press it down on the dish to seal. Repeat with the rest of the crust.
Flute the edges by pressing one knuckle on the outside and two knuckles around it from the inside of the crust. I prefer using my knuckles but you could also use your finger tips. Chill for 10-30 minutes depending on how warm it got. If it is still cold, just 10 minutes will do.
Crumple a piece of parchment paper and line the inside of the chilled crust. Fill with pie weights, beans or rice. I find beans work best.
Bake crust for 15-20 minutes and then remove the weights and parchment. I remove the parchment and weights when the crust has just begun to brown and doesn’t look raw anymore. This is the par-baked stage. The crust will bake again with the chocolate filling.
Make & bake the pie:
Reduce the oven temperature to 325°F convection or 350°F conventional (no fan). On the stovetop, cover the bottom of a medium saucepot with about an inch of water.
Choose a large bowl that will fit on top of the pot. The bottom of the bowl should not touch the water. In this bowl, place butter, dark chocolate, cocoa powder, espresso powder and kosher salt. Bring the water in the pot to a simmer and melt all the ingredients together, stirring occasionally.
Meanwhile in another bowl, whisk the whole eggs and egg yolks together until they are slightly lightened, smooth, and no visible whites remain. Whisk in the granulated sugar and light brown sugar until the eggs are light and fluffy.
Remove the chocolate mixture from the stove as soon as it melts. You want it to be melted but not hot. Stir or whisk.
Pour the chocolate into the egg mixture at one time. Work quickly to keep the chocolate from cooling and seizing or the eggs from cooking prematurely in the warm chocolate. Whisk together thoroughly.
Pour into the parbaked shell.
Bake in a preheated oven for 40 minutes or until it puffs in the center and jiggles slightly as a unit like Jell-O or a cheesecake. Try not to poke the pie with a knife or cake tester to test for doneness.
Allow to cool completely at room temperature before wrapping and refrigerating. This pie slices best when cold.
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Notes
Presentation – Perfect slices in three steps: cool completely, wrap and refrigerate the pie until cold throughout, and then slice with a sharp knife dipped in hot water. Dip and wipe the knife between each cut for perfect slices every time!Flavor Tips – I prefer to use chocolate that is at least 54% cocoa solids but up to 65% to balance the sweetness of the pie. The type of chocolate you use matters, since it is a major flavor! Espresso powder also amplifies the chocolate flavor, but can be omitted. Technique – It is important to par bake your crust so as to avoid getting a soggy bottom.Storage – Store chocolate pie at room temperature for 3 days or refrigerated for 1 week. It can also be frozen for up to 2 months. Wrap the cooled pie in plastic wrap before storing.Note: This recipe makes 1 regular 9” pie. If you have a deep-dish pie pan or a slightly larger pie dish, I would make 1.5 times this recipe. You will need to cook the pie for closer to 50 minutes.