Dessertsbonappetit4.6
Chocolate Pie With Press-In Crust
This easy recipe for chocolate pie has a simple crust and a simpler (optional) praline topping. The creamy pudding filling needs time to set, so plan ahead.
👥 8 Servings🔥 Cook: 30 min👤 Elizabeth Falkner📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Press-in crust:
2
Place rack in middle of oven and preheat to 350°. Butter 9" pie dish. Mix 10 Tbsp. (1¼ sticks) unsalted butter, melted, ¼ cup (50 g) granulated sugar, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt in medium bowl. Add 1⅓ cups (167 g) all-purpose flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about ⏱️ 18 minutes. Cool crust completely on wire rack. Maintain oven temperature.
. (1¼ sticks) unsalted butter, melted, plus more for pie dish10 Tbsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt1 tsp(packed) light brown sugar1 Tbsp⅓ cups (167 g) all-purpose flour1
3
Praline topping:
4
If making praline topping, line rimmed baking sheet with parchment paper. Whisk ½ cup (100 g) granulated sugar, ¼ cup light corn syrup, 1 Tbsp (packed) light brown sugar, 1 Tbsp. unsalted butter, room temperature, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt in medium bowl to blend. Stir in ¼ cup cocoa nibs and ¼ cup pecans, chopped. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about ⏱️ 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards.
. (1¼ sticks) unsalted butter, melted, plus more for pie dish10 Tbsp(packed) light brown sugar1 Tbsp. unsalted butter, room temperature1 Tbsp. unsalted butter3 Tbsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt1 tsp
5
Chocolate pie filling and assembly:
6
Bring 2 cups whole milk to simmer in heavy medium saucepan; remove from heat. Meanwhile, whisk 6 large egg yolks, ⅔ cup (packed; 134 g) light brown sugar, 1 tsp. vanilla extract, and remaining ¼ cup whole milk to blend in medium bowl; whisk in 6 Tbsp. unsweetened cocoa powder and 4 tsp. cornstarch until smooth. Gradually whisk hot milk mixture into egg mixture. Return mixture to saucepan. Whisk constantly over medium heat until filling thickens and boils. Remove from heat. Add 4 oz. bittersweet or semisweet chocolate, chopped and 3 Tbsp. unsalted butter; whisk until melted and smooth. Pour chocolate filling into cooled pie crust. Refrigerate until filling is cold and set, about ⏱️ 4 hours.
(packed) light brown sugar1 Tbsplarge egg yolks6. (1¼ sticks) unsalted butter, melted, plus more for pie dish10 Tbsp. vanilla extract1 tsp. unsweetened cocoa powder6 Tbsp. cornstarch4 tsp. bittersweet or semisweet chocolate, chopped4 oz. unsalted butter, room temperature1 Tbsp. unsalted butter3 Tbsp
7
Using electric mixer, beat 1½ cups very cold heavy cream and 3 Tbsp. powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces. Do ahead: Praline can be prepared 1 day ahead of time; store wrapped tightly in plastic in single layer at room temperature. Pie can be assembled without topping 1 day ahead of time; press plastic wrap directly onto the surface of the chocolate filling and keep chilled. Editor’s note: This recipe was first printed December 2005. Head this way for more of our favorite pie recipes →\
½ cup (100 g) granulated sugar(packed) light brown sugar1 Tbsp½ cups cold heavy cream1. (1¼ sticks) unsalted butter, melted, plus more for pie dish10 Tbsp. powdered sugar3 Tbsp
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