Triple-Chocolate Pie

Triple-chocolate Pie

Some days require chocolate; others call for triple chocolate. A crunchy, press-in crust is filled with a silky bittersweet chocolate custard and a fluffy, cocoa-scented Swiss meringue topping creates this Triple-Chocolate Pie. “It’s a chocolate lover’s dream, and I would know—I come from a long line of them.” – Kate Wood of The Wood and Spoon

Makes 1 (10-inch) deep-dish pie
  • 2 cups (400 grams) granulated sugar, divided
  • 6 tablespoons (48 grams) all-purpose flour
  • 1⁄2 teaspoon (1.5 grams) kosher salt
  • 3 cups (720 grams) whole milk
  • 4 large egg yolks (74 grams), lightly beaten
  • 6 ounces (175 grams) bittersweet chocolate, chopped
  • 3 tablespoons (42 grams) unsalted butter
  • 2 1⁄2 teaspoons (10 grams) vanilla extract, divided
  • Chocolate Crust (recipe follows)
  • 4 large egg whites (120 grams)
  • 1⁄4 teaspoon cream of tartar
  • 2 tablespoons (10 grams) cocoa powder
  1. In a medium saucepan, whisk together 1 cup (200 grams) sugar, flour, and salt. Slowly whisk in milk. Cook over medium heat, whisking constantly, until mixture is bubbly and thickened. Cook 2 minutes more.
  2. Place egg yolks in a medium bowl. Slowly drizzle 1⁄2 cup hot milk mixture into egg yolks, whisking constantly. Whisk in remaining hot milk mixture. Return mixture to saucepan, and cook, stirring constantly, until mixture thickens, 5 to 10 minutes. Remove from heat; add chocolate, butter, and 1 1⁄2 teaspoons (6 grams) vanilla, stirring until smooth. Pour filling into prepared Chocolate Crust. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming. Refrigerate overnight, or freeze for at least 3 hours.
  3. In the top of a double boiler, whisk together egg whites, cream of tartar, remaining 1 cup (200 grams) sugar, and remaining 1 teaspoon (4 grams) vanilla. Cook over simmering water, stirring constantly with a spatula, until sugar is dissolved, about 6 minutes. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment; beat at high speed until medium- stiff peaks form, about 5 minutes. Fold in cocoa. Place large dollops of meringue on top of pie. Spread meringue just barely to edges of crust to prevent weeping. Using a kitchen torch, carefully brown meringue, or bake in a 500°F (260°C) oven until topping is browned, about 5 minutes. Serve immediately.

Chocolate Crust
Makes 1 (10-inch) deep-dish crust
  • 1 1⁄4 cups (250 grams) granulated sugar
  • 3⁄4 cup (64 grams) dark cocoa powder
  • 2⁄3 cup (83 grams) all-purpose flour
  • 1⁄4 teaspoon kosher salt
  • 1⁄2 cup (113 grams) unsalted butter, melted
  1. Preheat oven to 325°F (170°C).
  2. In a medium bowl, whisk together sugar, cocoa, flour, and salt. Add melted butter, and stir with a spatula just until combined into large, moist clumps. Pat mixture into a tall-sided 10-inch fluted removable-bottom tart pan. Gently press mixture up sides first; pat remaining mixture into bottom.
  3. Bake until set, 8 to 10 minutes. Let cool completely.
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