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Quick Double Chocolate Pie

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Submitted by race

Quick double chocolate pie: a one-bowl chocolate custard pie spiked with creme de cacao liqueur and baked in a prepared shell. Ready in an hour, set into fudgy slices.

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Quick double chocolate pie earns the ‘double’ in its name two ways: unsweetened chocolate melted into the base, plus a quarter cup of creme de cacao liqueur stirred in for an extra hit of cocoa-leaning sweetness. The result is somewhere between a brownie pie and a chocolate custard, with a fudgy interior that sets clean once cooled.

The technique is mercifully simple. Butter and chocolate melt together over low heat in a single saucepan, then sugar, eggs, liqueur, flour, vanilla, and salt all go in and beat smooth. Pour into a pre-baked nine-inch pie shell and bake until the center is just set, about thirty to thirty-five minutes. Watch the bake closely. Overbake by five minutes and the filling cracks like a lake bed.

The two tablespoons of flour are the structural workhorse. Just enough to bind the eggs into a custard, not so much that the slice tastes pasty. Cool the pie at least thirty minutes on a rack before slicing or the filling oozes; an hour gives you cleaner cuts. A scoop of vanilla ice cream or a cloud of whipped cream is the right finish.

Pro Tips

  • Pre-bake the pie shell to a light gold before filling. A raw shell turns soggy under the wet custard.
  • Beat the filling smooth, but don’t whip air into it. Bubbles puff during baking and fall into ugly craters.
  • Pull the pie when the center still has a slight wobble. It firms as it cools.
  • Refrigerate leftovers covered. The filling deepens overnight and tastes even better day two.

Variations

  • Swap creme de cacao for Frangelico or Kahlua for a hazelnut or coffee twist.
  • Stir in a half cup of chocolate chips for molten pockets.
  • Sprinkle the cooled pie with flaky sea salt and a drizzle of caramel sauce.

Ingredients

½ 118
CUP ML BUTTER
2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
1 237
CUP ML SUGAR
3 3
LARGE LARGE EGGS
lightly beaten
¼ 59
CUP ML LIQUEUR
creme de cacao *
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
0.6
TEASPOON ML SALT
1 1
EACH PIE SHELL (9 INCH)
baked
1 1
X VANILLA ICE CREAM
or sweetened whipped cream *

Directions

Preheat oven to 350℉ (180℃).

In a medium saucepan over low heat, melt butter and chocolate.

Remove from heat. Blend in sugar, eggs, liqueur, flour, vanilla and salt.

Beat until smooth. Pour into the pie shell.

Bake for 30 to 35 minutes or until set.

Cool on a wire rack for at least 30 minutes.

Serve with ice cream or whipped cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 706 55% from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 510mg 21%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 19% Vitamin C 0%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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