Chocolate Double-Crust Pie
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
There's something magical about homemade chocolate pie, and this double crust version is my go to when I want to impress without spending hours in the kitchen. The whole thing comes together in just 45 minutes, which honestly amazes me every time. I love using dark chocolate here because it's packed with antioxidants that make this indulgence feel a little bit virtuous. The cocoa powder crust is simple to work with and gives you that deep chocolate flavor throughout, while the vegan dark chocolate filling is rich and satisfying. Best of all, the ingredients are budget friendly and probably already in your pantry. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 125 gunsalted butter
- 473 mlall-purpose flour
- 237 mlcocoa powder
- 237 mlgranulated sugar
- 1 tspsalt
- 237 mlunsweetened almond milk
- 200 gvegan dark chocolate
- 2 tbspcornstarch
- 1 tspalmond extract
- 237 mlpowdered sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Melt the dark chocolate over a double boiler.
- 3
In a large bowl, combine the flour, cocoa powder, sugar, and salt.
- 4
Add the melted butter to the flour mixture and mix until it resembles coarse crumbs.
- 5
Press half of the dough into a pie dish and bake for 10 minutes.
- 6
In a saucepan, whisk together the almond milk, cornstarch, and almond extract. Cook over medium heat until thickened.
- 7
Stir in the melted chocolate until smooth.
- 8
Pour the chocolate filling into the pre-baked crust.
- 9
Roll out the remaining dough and place it on top of the filling.
- 10
Bake for another 20 minutes or until the crust is fully cooked.
- 11
Let it cool before dusting with powdered sugar.
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