Ruby Chocolate Pie

Instructions

1. 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. 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. 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. 4

   To serve, let the pie sit at room temperature for 30 minutes before slicing. Enjoy!