Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (1 stick) (113g) unsalted butter, chilled and cut into cubes
  • 4-6 tablespoons (60-90ml) ice water
  • 1/2 cup (1 stick) (113g) unsalted butter, melted
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 2 tablespoons (30ml) all-purpose flour
  • 1/4 teaspoon (1.25ml) salt
  • 1 teaspoon (5ml) vanilla extract
  • 3 large eggs
  • 1/2 cup (120ml) whole milk

Instructions:

  1. Prepare the Crust: (If using homemade): Combine flour and salt in a bowl. Cut in the cold butter until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes. (If using store-bought): Unroll the crust and fit it into the pie plate. Crimp the edges decoratively. (Optional: Blind Bake): If desired, pre-bake the crust for 10-15 minutes at 375°F (190°C) using pie weights or dried beans to prevent shrinking.
  2. Make the Filling: In a large bowl, whisk together the melted butter and sugar until well combined. Add the cocoa powder, flour, and salt. Whisk until smooth. Stir in the vanilla extract. Whisk in the eggs one at a time, ensuring each is fully incorporated. Gradually whisk in the milk until the filling is smooth and glossy.
  3. Assemble and Bake: Pour the chocolate filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the center is set but still slightly jiggly. The top should be crackled.
  4. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This is crucial for the filling to set properly.