Chilli Chocolate Lattice Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a rack in the middle to ensure even baking.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, and salt.

   Tip: Make sure to incorporate well for an even crust.

3. 3

   Add the unsalted butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse breadcrumbs.

   Tip: Don't overwork the mixture.

4. 4

   Gradually pour in the almond milk, stirring with a fork until the dough comes together in a ball.

   Tip: Be careful not to overmix.

5. 5

   Divide the dough into two equal pieces. Roll out each piece into a thin sheet, about 3mm thick.

   Tip: Use a pasta machine or a rolling pin to achieve the desired thickness.

6. 6

   Cut the dough into strips, about 1cm wide, and weave them into a lattice pattern on a baking sheet lined with parchment paper.

   Tip: Make sure to leave some space between the strips for even cooking.

7. 7

   In a separate bowl, whisk together the granulated sugar, chilli flakes, cocoa powder, cinnamon, and cayenne pepper.

   Tip: Adjust the spice level to your liking.

8. 8

   Pour the sugar mixture into the pie crust, followed by the melted dark chocolate.

   Tip: Don't worry if the chocolate seeps into the crust.

9. 9

   Roll out the remaining dough to fit the top of the pie, pressing the edges to seal.

   Tip: Use a fork to create a decorative border.

10. 10

    Brush the lattice top with the beaten eggs for a golden glaze.

    Tip: This step is optional but adds a nice finish to the pie.

11. 11

    Bake the pie for 25-30 minutes, or until the crust is golden brown and the filling is set.

    Tip: Don't overbake, as the filling will thicken as it cools.

12. 12

    Allow the pie to cool completely on a wire rack before serving.

    Tip: Enjoy warm or at room temperature.