Baked Chocolate Pie

This Baked Chocolate Pie is similar to its cousin the Southern classic Chess Pie, but with chocolate, lots and lots of chocolate. So if you are drawn to rich and intense chocolate desserts like me then you NEED this pie in your life.

Eat this Baked Chocolate Pie while still warm, although the slices will be beautifully messy and the texture will be more like pudding. Alternatively, and what I prefer is to let it rest in the fridge for a few hours or overnight and it turns into the smoothest set ganache. Always made better when served à la mode.

Baked Chocolate Pie

This rich Baked Chocolate Pie has a pudding texture when still warm but sets to a smooth, silky ganache when cooled in the fridge overnight
Course: Dessert
Cuisine: American
Servings: 8 Servings

Ingredients

Chocolate Filling

  • 335g Granulated Sugar
  • 30g Cocoa Powder
  • 60g Unsalted Butter
  • 100g 70% Dark Chocolate (chopped)
  • 2 Large US Eggs
  • 1/4 tsp Kosher Salt
  • 170ml Evaporated Milk
  • 1 tsp Vanilla Extract

Gluten Free Pâte Sucrée

  • 200g Fine Corn Flour
  • 200g Sweet Rice Flour
  • 100g Sorghum Flour
  • 180g Confectioners Sugar
  • 60g Almond Flour
  • 1 tsp Xanthan Gum
  • 1/8 tsp Kosher Salt
  • 250g Unsalted Butter (Cold and Cubed)
  • 2 Large US Eggs
  • 1 tbsp Ice Water

Instructions

Gluten Free Pâte sucrée

  • In a large bowl, whisk together the flours, confectioners sugar, xanthan gum and salt. Add the butter, pinching your fingers together until pea-size pieces are formed.
    Make a well in the centre of the bowl and add both eggs. Using a fork to gently beat the eggs and begin to mix into the flour until it comes together in a rough shaggy dough.
    Tip out the dough onto a sheet of clingefilm and form into one flat disk. Wrap and let rest in the fridge for about 30 minutes.
    NOTE: Because we aren't dealing with gluten you only need to work the dough until it just holds together. If you work it too much you will end up with a tougher, more crisp crust.
    Once the dough has firmed up in the fridge place Pâte sucrée between two sheets of parchment paper, lightly dusted with tapioca starch and roll thickness of approx 1/8 inch. Remove the top layer of parchment and gently lift into a 9-inch pie dish (dough side down). Trim the edges, leaving a 1 inch overhang and fold edges under. Using your thumb or a fork crimp the edges. Freeze for approx 30 minutes or overnight.

Chocolate Filling

  • In a baine-marie set over low heat, melt butter and chopped chocolate. In a separate bowl whisk the sugar, cocoa powder, salt, evaporated milk, eggs and vanilla until smooth. Using a spatula slowly and gently incorporate the melted chocolate until everything is well combined.

Assembly

  • Preheat oven to 350°F/175°C
    Remove the Pâte sucrée from the freezer, lined with parchment and pie weights and blind bake for 15 minutes. Remove pie weights and bake for an additional 10-15 minutes or until the crust looks set but not yet browning.
    Allow the crust to cool for a few minutes, then carefully pour the chocolate filling into the crust. Bake for approx 45 minutes or until the center is set but slightly wobbly. Allow to cool completely on a wire rack and refrigerate until chilled.
    Store in the fridge for up to 3 days.


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