Ruby Chocolate Double-Crust Pie
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
You're going to love this ruby chocolate double crust pie, and honestly, it's so simple to make. I've been baking this for friends and family, and everyone asks for the recipe. The beauty of using almond flour is that it gives you wonderful texture while packing in protein and healthy fats, plus it's naturally gluten free if that matters to you. What really makes this recipe a winner is how quick it comes together in just over an hour from start to table. The ruby chocolate creates this stunning pink hue that looks absolutely impressive, but don't let that fool you into thinking it's complicated. With just a handful of quality ingredients and minimal fuss, you'll have a showstopping dessert that tastes far more difficult than it actually is.
Ella x
Ingredients
- 200 gruby chocolate(chopped)
- 300 galmond flour(for crust)
- 100 gconfectioners' sugar
- 150 gunsalted butter(melted)
- 3large eggs
- 50 mlruby chocolate syrup
- 10 gsalt
- 5 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Prepare the crust by mixing the almond flour, confectioners' sugar, and salt in a bowl. Add the melted butter and mix until combined. Press the mixture into the bottom and sides of a 20cm pie dish.
Tip: Use a light touch to avoid compacting the crust.
- 3
Bake the crust for 15 minutes. Let it cool completely.
- 4
Prepare the filling by mixing the chopped ruby chocolate, eggs, and vanilla extract in a bowl.
Tip: Use a whisk or fork to mix until the chocolate is well combined.
- 5
Add the ruby chocolate syrup to the filling and mix until smooth.
- 6
Pour the filling into the cooled crust.
- 7
Bake the pie for 25 minutes. Let it cool completely before serving.
Tip: Serve chilled for the best results.
- 8
Garnish with chopped ruby chocolate and confectioners' sugar, if desired.
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