Chocolate Pie

I think the stigma against chocolate pie lies in the name. We all remember those cafeteria pies that you would choke down at the end of lunch at school, constantly reminding yourself “this is supposed to be a treat, so eat it”. It is for this reason that I will defer to my dad for this recipe and from here on out refer to it as “tarte au chocolat”. Everything sounds better en français, n’est-ce pas?

This tarte is essentially an indulgent flourless chocolate cake encased in a piecrust. But the best part is that the middle stays rich and gooey – like the world's best brownie. 

Chocolate Pie

1 premade piecrust (Pillsbury or just generic – the uncooked kind though)

2 100g bars of dark chocolate (minimum 70% cocoa - says on the bottom of the bar)

2 100g bars of milk chocolate

2 sticks of unsalted butter

½ cup sugar

4 eggs

Preheat oven to 375 degrees. Grease the pan. Roll out the piecrust and place it in your pie pan. Prick the bottom all over with a fork. Line the piecrust with a piece of foil and fill with uncooked rice or beans (just something to weigh it down). Cook the piecrust for 12 mins in the oven.  Remove foil and rice.

Meanwhile fill a pot about ¼ way with water and simmer. Place a heat proof bowl on top of the pot to make a double boiler. Melt the chocolate in the bowl – keep stirring so it doesn’t burn. Taste the chocolate with your finger or a piece of nearby fruit (essential). 

When chocolate is melted add the butter. Then when the butter is melted remove the bowl from heat, and stir in the sugar and the eggs. Mix until thick. Pour the chocolate mixture into the piecrust. Bake for 20-25 mins. When you take it out the middle might look a little wobbly – but it will harden when the pie cools.

Serve with ice cream.

I brought one of these pies over to an apartment of four guys last night and have since been ejected into university wide fame and popularity. I highly suggest you follow suit.