Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 1/2 cup
- Granulated sugar: 1/2 cup
- Salt: 1/4 teaspoon
- Unsalted butter, cold and cubed: 1/2 cup (1 stick)
- Ice water: 5-7 tablespoons
- Semi-sweet chocolate chips: 12 ounces
- Heavy cream: 1 1/2 cups
Instructions
- Step 1: Prepare the crust. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 2: Add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Step 3: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface and press it into a 9-inch pie plate. Crimp the edges and prick the bottom with a fork.
- Step 4: Bake the crust for 15-20 minutes, or until set. Let cool completely.
- Step 5: Make the filling. In a saucepan, combine the chocolate chips and heavy cream. Heat over low heat, stirring constantly until the chocolate is melted and the mixture is smooth.
- Step 6: Pour the chocolate filling into the cooled crust. Refrigerate for at least 2 hours, or until firm. Serve chilled.
Notes
- For best flavor, store leftover pie in the refrigerator, covered, for up to 3 days.
- A small dollop of whipped cream or a scoop of vanilla ice cream makes a delightful addition when serving.
- Reheating isn't recommended, as the chilled filling is the star, but allow slices to sit at room temperature for a few minutes for a softer texture.
- When cutting in the butter for the crust, ensure it stays cold; small pieces of butter will create a flakier crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American