Milk Chocolate Double-Crust Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line the pie dish with parchment paper for easy removal.

2. 2

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

   Tip: Make sure to whisk until the mixture is well combined.

3. 3

   Add the melted butter, eggs, and vanilla extract to the bowl. Mix until a dough forms.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour mixture.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough relax and become easier to roll out.

5. 5

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm.

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Carefully transfer the dough to a 23cm pie dish and trim the edges to fit.

   Tip: Use a pastry brush to remove any excess dough from the edges.

7. 7

   In a separate bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Stir in the confectioners' sugar until well combined.

8. 8

   Pour the melted chocolate mixture into the pie crust.

   Tip: Use an offset spatula to spread the chocolate evenly.

9. 9

   Roll out the remaining dough to a thickness of about 3 mm.

   Tip: Use a pastry brush to remove any excess dough from the edges.

10. 10

    Place the rolled-out dough on top of the chocolate filling.

    Tip: Use a fork to crimp the edges and create a decorative border.

11. 11

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

    Tip: Use a pie shield to prevent the crust from burning.

12. 12

    Let the pie cool completely in the pie dish before serving.

    Tip: This will help the filling set and the crust to crisp up.