“Do you think you could adapt your pumpkin pie recipe to make chocolate pie?”
“Um, sure? Why not.”
This pie is rich and deep with a smooth, creamy chocolate filling. It’s not mousse, it’s not pudding, it’s just chocolate pie.
Chocolate Pie
Makes one 9-inch pie
1 unbaked pie crust (we recommend the one from Maximum Flavor)
¾ cup / 150 grams light brown sugar
¼ cup / 36 grams cocoa powder
2 tablespoons / 14 grams cornstarch
1 tablespoon / 6 grams tapioca starch
1 teaspoon / 6 grams fine sea salt
12 ounces / 340 grams can organic coconut milk
13 ¼ ounces / 375 grams milk chocolate, chopped or callets
2 ¾ ounces / 75 grams bittersweet chocolate, chopped or callets
3 large eggs, lightly beaten
Preheat oven to 400°F (200°C).
Put the brown sugar, cocoa powder, cornstarch, tapioca starch, and salt in a medium pot and whisk to blend well. Add the coconut milk and set over medium heat, whisking until everything dissolves. Switch to a silicone spatula and cook, stirring until the mixture reaches 175°F (80°C.) Remove from heat, add the chocolate and whisk to melt the chocolate. Once the chocolate is completely melted and the mixture is smooth, whisk in the eggs; it will be cool enough to do this without tempering. Pour the chocolate mixture into the unbaked pie shell and bake for 30 minutes.
Turn the oven temperature down to 325°F (165°C) without opening the oven door. Bake for 20-25 minutes more. The pie will rise and crack slightly around the edges. When you gently shake the pan it will be set with a slight jiggle in the center. Remove from oven and let cool on a wire rack for 30 minutes at room temperature. Refrigerate for at least 3 hours, until completely chilled and set, before serving. We like this with lightly sweetened whipped cream.
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