Ingredients
Scale
Crust Ingredients
- 1 ¼ cups (163g) all-purpose flour (divided)
- ½ tsp salt
- ½ cup (112g) cold unsalted butter, cut into 1/2-inch cubes
- 2-4 tablespoons very cold water
Pie Filling
- 1 ¾ cups (362g) sugar
- 4 tablespoons (29g) cocoa powder (sifted)
- 4 tablespoons (32g) cornstarch
- 3 large eggs (beaten)
- 4 tablespoons (56g) unsalted butter
- ⅔ cup (160ml) whole milk
- 1 teaspoon vanilla extract
Instructions
- Make the crust: pulse 3/4 cups (98g) flour and salt in a food processor, add butter and pulse until crumbly. Add remaining flour and pulse a few times. Add ice water and fold until dough holds together. Shape into a disc, wrap, and refrigerate for at least 1 hour.
- Roll out the dough between parchment paper, transfer to pie plate, shape crust. Freeze 10-15 minutes, then line with parchment and pie weights. Bake 20-25 minutes until lightly browned.
- Make filling: combine sugar, cocoa powder, and cornstarch in a bowl. Melt butter with a little milk. In another bowl, whisk eggs, melted butter, milk, and vanilla. Combine wet and dry ingredients.
- Remove crust from oven, remove weights, pour filling into hot crust. Bake 50-60 minutes until set, crust formed on top. Use a pie shield if needed to prevent over-browning.
- Cool to room temperature before serving, or refrigerate until ready.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American