1497. Molten Chocolate Pie

This is a baked chocolate pie with a crackle top and a molten middle that is much easier to make than expected. Be warned, it is a heavy dessert, one for serious chocolate lovers. I highly recommend serving with a side of unsweetened whipped cream.You can use store-bought pie crust for this, but it is so simple to whip up I just always make my own especially that pie is not a frequent event on MCW (not since 2019!).

Ingredients:

For the crust:

1 1/4 cup flour

1/2 tsp salt

1/2 cup butter, cold

1/4 cup ice cold water

For the filling:

4 large eggs

1 1/2 cups sugar

1/2 cup cocoa powder

1/2 tsp salt

125g butter, melted

2 tsp vanilla 

1/2 cup semi-sweet chocolate chips

Method:

To make the crust, blitz the flour and salt in the food processor to distribute. Add the cubed cold butter and blitz until small pieces of butter are distributed throughout. As the machine is running drizzle in the cold water. Stop the machine when you see the dough start to come together. Do not over process. Refrigerate in cling film until needed.

Roll chilled pie dough into a 12" to 13" circle, and settle it into a 9" pie pan that's at least 1 1/2" deep.

Crimp the crust, then freeze for 10 minutes to help prevent it from shrinking as it bakes.

Preheat the oven to 375F. Remove the pie from the refrigerator, and prick its bottom surface all over with a fork; this will help keep it flat. Line the crust with a piece of waxed paper or parchment and fill with dried beans.

Bake until the crust is set, 20 minutes. Remove from oven. Reduce the oven temp 350F.

Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, and salt. Whisk in the melted butter, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour the mixture into the baked crust.

Bake for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream.

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