Is it super noticeable that there are only a few pieces of this Dark Chocolate Pie left on this tray? I tried to hide that by taking the photos with all the remaining pie at the edge of one of the sides. But I think it is pretty obvious: we ate almost all of this pie before I could even take a picture of it. Yep, it was that good.
Ok so the truth is that I served this at the supper club a few days ago. There were 16 pieces. I served 8. This afternoon there were 4 left. Now only 2 remain. Is that bad?
It is just so hard to imagine not devouring this pie. I mean, it’s like chocolate mousse in pie form. Oh, and I have a little secret to share with you. Are you ready for it?
There’s bacon fat in the pie crust. Yep, you heard me. Bacon. Fat. Mmm. The actual bacon flavour is really mild, barely noticeable but still there. What it does though is it turns the pie crust into the flakiest pie crust you’ve ever eaten. I’ve made this pie with regular pie crust too but I definitely prefer it with a little bacon fat in it. It just adds that little something extra.
And … are you ready for more? There’s a little crunchy bacon in the praline (that’s that crispy looking thing on top of the pie here.) If you’re not a bacon fan (is there such a thing?), then you can always substitute shortening for the bacon fat in the pie crust and pecans for the crispy bacon in the praline.
This dark chocolate pie is great with or without the praline. If you are making it for company it is definitely a nice touch. Plus, it is really easy to make and adds a big wow factor.
The original recipe is from Epicurious. I’ve left the chocolate filling the same, added my favourite pie crust recipe and reduced the amount of praline so you won’t be left with heaps extra. Plus, I added a little bacon to the praline. 🙂
If you make this Dark Chocolate Pie make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1¼ cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup salted butter, chilled, cut into ¼ inch cubes
- 3 tablespoons bacon fat (or shortening)
- 6-8 Tablespoons ice water
- 2 tablespoons granulated sugar
- 1 tablespoon light corn syrup
- 1 scant teaspoon golden brown sugar
- 1 scant teaspoon salted butter, room temperature
- ¼ teaspoon sea salt
- 1 tablespoon cocoa nibs
- 1 tablespoon crisp cooked bacon (about a half a piece of bacon)
- 2¼ cups whole milk, divided
- 6 large egg yolks
- ⅔ cup (packed) golden brown sugar
- 1 teaspoon vanilla extract
- 6 tablespoons unsweetened cocoa powder
- 4 teaspoons cornstarch
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3 tablespoons salted butter
- Put the flour, salt and sugar in the bowl of a food processor. Pulse a few times to blend. Add butter and bacon fat and pulse the food processor until the mixture looks like wet sand. Remove and place in a large bowl.
- Add 4 tablespoons of water and, using only the tips of your fingers, gently mix the dough. Add more water, 1 tablespoon at a time, until the dough comes together.
- Form into a ball, cover with plastic wrap and place in the fridge for 20 minutes.
- Place a piece of parchment paper, large enough to fit over your pie pan, on a work surface. Remove the pie dough from the fridge, unwrap and place on the parchment paper. Using the palm of your hand press the ball until it starts to flatten. Sprinkle lightly with flour and, using a rolling pin, roll into a circle 4 inches larger than your pie pan.
- Use the parchment paper to help place the pie dough in the pie pan, parchment side up. Remove the parchment and pinch the edges of the pie crust together to form a rough border.
- Cover with plastic wrap and refrigerate for a further 30 minutes, or overnight.
- Preheat the oven to 425 degrees. Line the pie with parchment paper and add pie weights or dry beans. Bake the pie for 15 minutes. Reduce oven temp to 375. Carefully remove the pie weights or beans (and parchment) and bake for a few more minutes, or until the bottom is golden brown.
- Line a rimmed baking sheet with parchment paper. Mix together all ingredients in a small bowl. Drop the mixture by tablespoonfuls onto the prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 10 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer, or between layers of parchment paper, at room temperature.)
- Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining ¼ cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Immediately pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)