Chocolate Chiffon Pie
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This chocolate chiffon pie is one of my favorite desserts to make because it comes together so quickly, taking only about 45 minutes total from start to finish. The light, airy texture makes it feel fancy and indulgent without being overly heavy. I love that cocoa powder, the star ingredient here, is packed with antioxidants that make this treat a tiny bit better for you. Best of all, you probably have most of these ingredients in your kitchen already, so there's no need for a special trip to the store. Whether you're baking for a weeknight dinner or impressing guests, this pie delivers chocolate perfection every single time.
Ella x
Ingredients
- 150all-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter
- 4 egglarge eggs
- 1 mLvanilla extract
- 50 mLcold water
- 50 gcocoa powder
- 150 gchocolate chips
- 100 gunsalted chocolate
- 100 mLheavy cream
- 1 gsalt
Detail level
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
In a medium bowl, whisk together flour and sugar.
Tip: Make sure to get rid of any lumps.
- 3
Add the unsalted butter and mix until the mixture resembles coarse crumbs.
- 4
In a separate bowl, whisk together eggs and vanilla extract.
Tip: Make sure to beat well.
- 5
Pour the egg mixture into the flour mixture and mix until just combined.
- 6
Gradually add the cold water and mix until a dough forms.
- 7
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 8
Preheat oven to 375°F (190°C).
- 9
Roll out the dough on a floured surface to a thickness of about 1/8 inch.
- 10
Transfer the dough to a 9-inch pie dish and trim the edges to fit.
- 11
Prick the bottom of the crust with a fork to prevent it from bubbling.
- 12
Line the crust with parchment paper and fill with pie weights.
- 13
Bake for 15 minutes, then remove the parchment paper and pie weights.
- 14
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure to stir until smooth.
- 15
Pour the melted chocolate into the pie crust.
- 16
In a separate bowl, whip the heavy cream until stiff peaks form.
- 17
Fold the whipped cream into the melted chocolate until well combined.
- 18
Pour the chocolate cream into the pie crust.
- 19
Bake for an additional 10-12 minutes, or until the filling is set.
Tip: Check by jiggling the pie slightly.
Recipe Variations
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