Salted Chocolate Chiffon Pie
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This salted chocolate chiffon pie is my go to dessert when I want something impressive but don't have all day to fuss in the kitchen. The whole thing comes together in just 45 minutes, making it perfect for unexpected guests or a weeknight indulgence. What I love most is that cocoa powder is packed with antioxidants, so you can feel a tiny bit better about enjoying this decadent treat. The magic really happens when you layer that rich chocolate filling with flaky sea salt on top, creating this beautiful contrast between sweet and savory that just makes your taste buds sing. Simple ingredients, minimal fuss, maximum flavor.
Ella x
Ingredients
- 200 gall-purpose flour(null)
- 120 gunsalted butter, softened(null)
- 400 ggranulated sugar(null)
- 4 egglarge eggs(null)
- 100 gunsweetened cocoa powder(null)
- 6 gsalt(null)
- 12 gflaky sea salt(null)
- 200 mlheavy cream(null)
- 200 gsemi-sweet chocolate chips(null)
- 50 gunsalted chocolate shavings(null)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Make sure to use a pie dish with a removable bottom.
- 2
In a medium bowl, whisk together flour and cocoa powder. Add softened butter and mix until the mixture resembles coarse crumbs.
Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.
- 3
Press the mixture into the pie dish, making sure to evenly cover the bottom and sides.
Tip: Use a spatula or your fingers to smooth out the crust.
- 4
Bake the crust for 10 minutes, then set aside to cool.
Tip: Don't worry if the crust is still slightly soft – it will firm up as it cools.
- 5
In a large bowl, whisk together sugar, eggs, and salt until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.
- 6
Add heavy cream and whisk until the mixture is smooth and creamy.
Tip: Be careful not to overmix – you want to maintain the airy texture of the chiffon.
- 7
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Let the chocolate cool slightly before folding it into the whipped cream mixture.
- 8
Fold the chocolate mixture into the whipped cream until well combined.
Tip: Don't overmix – you want to maintain the texture of the whipped cream.
- 9
Pour the chocolate mixture into the cooled pie crust.
Tip: Smooth out the top with a spatula or spoon.
- 10
Bake the pie for an additional 10-12 minutes, or until the filling is set and the edges are slightly puffed.
Tip: Don't overbake – you want to maintain the creamy texture of the filling.
- 11
Remove from the oven and let cool to room temperature.
Tip: Let the pie sit at room temperature for at least 30 minutes before serving.
- 12
Sprinkle flaky sea salt and unsalted chocolate shavings on top of the pie.
Tip: This will add a nice textural element and a touch of luxury to the dish.
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