This chocolatey treat is perfect for all chocolate lovers, all shapes and sizes. Trust me, you’ll go crazy for Sugar Spun Run’s combo of brownie and pie recipes. This pie is like no other! It features a rich, fudgy chocolate filling, a crackly meringue top layer, and a perfectly crisp crust. You can serve it at tea or coffee time with your friends as you update each other of the latest in your lives. Check out the steps below.
Ingredients:
- 1 unbaked pie crust
- Pie crust
- 13 cup unsalted butter, cut into 6 (75g) pieces
- 4 oz semisweet or dark (60%) chocolate bar, chopped (113g)
- 14 cup heavy cream (60 mL) or heavy whipping cream
- 2 large eggs and 2 large egg yolks, room temperature preferred.
- 1 14 cup (250 g) granulated sugar
- 1 tsp. vanilla extract
- 14 cup (25g) cocoa powder
- 14 teaspoon kosher salt
- A 9-inch pie plate
- Parchment paper
- 2 bowls
- Knife
- A spatula
Directions:
Preheat the oven to 375 degrees F.
On your pie plate, roll out your chilled pie dough and flute the edges. Cover the crust with parchment paper and fill it with pie weights.
Bake at 375 degrees Fahrenheit for 15 minutes. Carefully remove it from the oven and cautiously lift out the parchment and pie weights. Reduce the oven’s temperature to 350 degrees Fahrenheit.
Completely melt your chocolate and butter together until smooth. Combine the cream, eggs and yolks, sugar, and vanilla extract. Whisk the mixture vigorously for 15-30 seconds. Sift the cocoa powder into the egg mixture and add salt.
Gently stir the melted cocoa mixture into the egg mixture. Then, pour the mixture into your pie crust and bake for 25–30 minutes at 350 degrees Fahrenheit. Carefully remove the pie from the oven and let it cool for around 4 hours.
Lastly, slice, savor, and enjoy every bite!
It’s just a perfect snack to boot that’s a combination of two of your favorite pastries. What more can you ask for?
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