Magical Chocolate Chess Pie
Decadent chocolate, tastes like a brownie, but it's a pie!
Servings: 0 people
Cost: 25 +/-
Equipment
- 9 inch pie pan
- measuring cups and spoons
- Rolling Pin
- spatula and mixing spoon
Ingredients
Crust
- 1 unbaked pie crust
Egg Wash
- 1 lg egg - using egg whites only beaten lightly to avoid scrambling
The Filling
- 1/4 cup unsalted cannabutter
- 2 oz semi sweet chocolate finely chopped
- 1 cup granulated sugar
- 1/4 tsp salt
- 3 tbsp unsweetened, unprocessed cocoa powder
- 1 tsp espresso powder
- 1/4 cup heavy cream
- 1 tsp pure vanilla extrac PURE!
- 2 lg eggs + 1 large egg yolk
Instructions
- Make pie dough the night before or early in the morning, because it needs to chill in the refrigerator for at least 2 hours before rolling out for best results.
- On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash/egg white.
- Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking.
- Preheat oven to 375°F (190°C).
- Partially blind bake the crust: Bake the cold pie crust for 15 minutes. Remove pie from the oven. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven and set aside. Cover and store in the refrigerator until ready to use.
- Reduce oven to 325°F (163°C)For the filling: Cut the cannabutter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Set aside and let cool for 2-3 minutes.Meanwhile, in a large bowl, whisk the sugar, cocoa powder, espresso powder, and salt together until combined. Whisk in the heavy cream, vanilla, 2 eggs, and 1 egg yolk. Finally, whisk in the cooled butter/chocolate.
- Pour the filling into pre-baked pie crust (crust can still be warm). Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan.
- Place on a wire rack to cool for 2 hours. Granish with whipped cream and enjoy!