This chocolate pie is the perfect combination of summertime sweet and spicy. I'm not saying it works as a love potion, but it works as a love potion
- Flour: 2 1/2 cups
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Butter: 1 cup (2 sticks)
- Ice Water: 3/4 cup
- Cornstarch: 1/4 cup
- Sugar: 1/2 cup
- Unsweetened Cocoa Powder: 3 tablespoons
- Salt: 1/4 teaspoon
- Whole Milk: 3 cups
- Bittersweet Chocolate (Chopped): 5 ounces
- Vanilla Extract: 1 1/2 teaspoons
- Cinnamon: 1 teaspoon
- Cayenne: 1/8 teaspoon
- Heavy Cream: 1 1/2 cups
- Vanilla Extract: 1 teaspoon
- Sugar 1 tablespoon
The How To (Pie Crust):
- Preheat oven to 375 degrees.
- Make your pie dough - we recommend using a 1/2 recipe of Smitten Kitchen's All Butter, Really Flaky Pie Dough
- Roll pie dough out on a floured surface, place into a buttered 9 inch pie plate, and crimp edges of crust.
- Chill crust in freezer for 20 minutes. Line crust with aluminum foil and fill with pie weights, rice, or dried beans.
- Bake for 25 minutes on a baking sheet; remove foil and pie weights and bake another 15-20 minutes more.
- Remove from oven and let cool completely.
The How To (Chocolate Filling):
- In a heavy saucepan, whisk together cornstarch, sugar, cocoa powder, cayenne, cinnamon, and salt.
- Gradually whisk in the milk.
- Whisk over medium heat until boiling; continue whisking two minutes until mixture thickens slightly.
- Remove saucepan from heat; whisk in finely chopped chocolate and vanilla until smooth.
- Pour pudding into chilled pie crust - don't worry, it'll continue to thicken.
- Chill completely (at least an hour and a half, but ideally two hours).
The How To (Whipped Cream+Assembly):
- Make a batch of our Homemade Whipped Cream (but be sure to skip the lemon zest!)
- Spoon whipped cream onto pie and garnish with a few shakes of cinnamon and chocolate shavings.
A Few Notes:
- We recommend using a 1/2 recipe of Smitten Kitchen's All Butter, Really Flaky Pie Dough for the crust, but you can substitute for another recipe. A pre-made pie crust will also do the trick, but where's the fun in that?
- Don't sweat it if your pie crust isn't perfect (neither was ours)
- Try covering the surface of the pie with wax paper when you put it in the fridge - this will prevent a film from forming
- Chocolate shavings are easy to make, we promise! Just use a vegetable peeler.
Pairs Well With: