Dark Chocolate Pie
How to Make Dark Chocolate Pie
- Preheat oven to 375.
Working on well floured surface, roll out dough to a thickness of about 1/8 inch.
- Carefully put sheet of dough into pie plate, using your fingers to gently press dough into bottom and up sides. Trim excess edges of dough, roll into ball, and cover with plastic wrap. Freeze for future use.
- Cover pie plate with plastic wrap and refrigerate for 15 minutes.
Put chocolate and butter in heatproof bowl. Set bowl over pan of gently simmering water, stirring occasionally til chocolate is melted and mixture is smooth.
- Remove bowl from pan of water. Add brandy and sugar. Add eggs, one at a time, stirring constantly so they don’t become cooked.
Pour chocolate mixture into crust. Bake for 35 minutes
Transfer pie to wire rack and let cool for 30 minutes.
Before serving, sprinkle top of pie with powdered sugar. Serve at room temperature and store in refrigerator for up to two days.
- Perfect Pie Dough:
2 sticks very cold unsalted butter, cut into cubes (8 oz)
1/4 cup powdered sugar
1 T. cold water
1/2 t. salt
2 1/2 cups flour
Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
This is a great dough for any pie. It is especially important not to overwork the dough while preparing it. Make sure that all your ingredients are cold and turn off the food processor after each step.