Ruby Chocolate Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This ruby chocolate pie has become my go to dessert whenever I want something that looks fancy but doesn't require hours in the kitchen. The beautiful pink color comes from ruby chocolate, which contains natural antioxidants that make it slightly healthier than traditional chocolate. What I love most is how simple it is to pull together, with just twenty minutes of prep time and forty minutes in the oven. The rich filling combined with that buttery crust is absolutely irresistible, and honestly, it impresses everyone at the table without breaking the bank or keeping you stuck baking all day.
Ella x
Ingredients
- 300 gall-purpose flour
- 400 gruby chocolate chips
- 500 ggranulated sugar
- 4 eggegg yolks(beaten separately from egg whites)
- 250 gunsalted butter
- 100 mlruby chocolate syrup
- 200 mlheavy cream
- 10 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a 23cm pie dish. Bake for 15 minutes. Let cool completely.
- 2
In a separate bowl, whisk together the ruby chocolate syrup and heavy cream until smooth. Add the beaten egg yolks one at a time, whisking until well combined. Melt the ruby chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the chocolate to cool slightly, then whisk it into the cream mixture.
- 3
Pour the chocolate mixture into the baked pie crust. Smooth the top and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 4
To serve, let the pie sit at room temperature for 30 minutes before slicing. Enjoy!
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