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Creamy Chocolate Classic Pie Recipe Easy Homemade Rustic Crust Delight

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A rich and creamy chocolate pie with a flaky rustic crust, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 1 cup (226g) unsalted butter, chilled and cubed
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice-cold water
  • 8 ounces (225g) bittersweet chocolate, chopped
  • 1 1/2 cups (360ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Optional toppings: whipped cream, chocolate shavings or cocoa powder, fresh berries (especially raspberries)

Instructions

  1. In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. Add 1 cup chilled, cubed unsalted butter. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits remaining.
  2. Gradually sprinkle 6 to 8 tablespoons of ice-cold water over the mixture, stirring gently with a fork until the dough just comes together. The dough should hold when pressed but not be sticky.
  3. Gather the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. On a lightly floured surface, roll one disc into a 12-inch circle about 1/8 inch thick. Gently transfer it to a 9-inch pie dish. Trim edges, leaving about 1/2 inch overhang. Chill the crust while preparing the filling.
  5. Set a heatproof bowl over simmering water (double boiler). Add 8 ounces chopped bittersweet chocolate and stir gently until melted and smooth. Remove from heat.
  6. In a separate saucepan, heat 1 1/2 cups whole milk and 1 cup heavy cream until steaming but not boiling.
  7. In a large bowl, whisk together 3/4 cup granulated sugar and 4 large eggs until pale and slightly thickened (about 2 minutes). Slowly pour the warm milk and cream mixture into the eggs, whisking constantly to temper them.
  8. Pour the tempered egg mixture into the melted chocolate, stirring until fully combined and silky smooth. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
  9. Pour the chocolate filling into the chilled pie crust. Smooth the top with a spatula.
  10. Preheat oven to 350°F (175°C). Bake the pie for 40 to 45 minutes, or until the filling is mostly set but still slightly wobbly in the center. The edges should look firm and the crust golden.
  11. Allow pie to cool on a wire rack for at least 2 hours, then refrigerate for a minimum of 4 hours or overnight to set the filling.
  12. Serve topped with freshly whipped cream, chocolate shavings, or berries if desired. Slice with a hot knife for clean edges.

Notes

Keep butter cold to ensure a flaky crust. Temper eggs by slowly adding warm milk and cream to prevent curdling. Bake on the lower rack to avoid soggy crust. Chill pie thoroughly before slicing for best results. Tent with foil if crust edges brown too fast. Use a hot knife to slice cleanly.

Nutrition

Keywords: chocolate pie, creamy chocolate pie, rustic pie crust, homemade pie, easy dessert, chocolate dessert, flaky crust

Find it online: https://leilameals.com/creamy-chocolate-classic-pie-recipe-easy-homemade-rustic-crust-delight/