Ingredients
Scale
- 200 g (1 ⅔ cups) all-purpose flour
- ½ teaspoon kosher salt
- 140 g (10 tablespoon) unsalted butter, cold
- 24 g (2 tablespoon) vodka, optional
- 1 cup ice water
- 113 g (8 tablespoon) unsalted butter
- 56 g (2 oz) bittersweet chocolate
- 21 g (¼ cup) dutch process cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 113 g (½ cup) whole milk
- 200 g (1 cup) granulated sugar
- 106 g (½ cup) dark brown sugar
- 25 g (3 tablespoon) cornmeal
- 4 eggs, room temp
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl combine the flour and salt.
- Cut the cold butter into cubes and toss in the flour.
- Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
- Add the vodka (optional) and a small amount of water, then toss with your hands to combine. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
- Wrap the dough tightly in plastic wrap, then chill for one hour.
- On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
- Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
- Roll out the pie dough into a rough circle about ⅛″ in thickness.
- Carefully place the dough in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.
- Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom and sides of the crust all over with the tines of a fork, then chill for another 20-30 minutes.
- Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F.
- Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.
- Place the pie pan on the hot baking sheet and bake for 18 minutes.
- Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.
- Bake for an additional 3-5 minutes or until barely golden. Allow the pie crust to cool completely before adding the pie filling.
- Turn the oven down to 325 degrees F.
- In a small saucepan, combine the butter, chocolate, cocoa powder, espresso powder, salt, and milk. Place over low-medium heat and stir often until fully melted and smooth. Set aside to cool.
- In a large mixing bowl, add the sugars, cornmeal, eggs, and vanilla. Use an electric hand mixer to beat until lighter in color and doubled in size.
- Drizzle in the dark chocolate mixture, and mix until fully combined.
- Pour the filling into the cooled crust, then place on a baking sheet. Wrap aluminum foil around the crimp to prevent it from getting too dark. Bake the pie for 1 hour to 1 hour 15 minutes until set and slightly puffed up.
- Allow the pie to cool for at least 2 hours before serving.
Notes
- The vodka helps create a flakier crust.
- Ensure the pie cools completely before slicing.
- The pie can be stored in the fridge for up to 4 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 125 mg