Chocolate Cocoa Pie

This chocolate cocoa pie features a rich, brownie-like filling in a buttery, flaky crust. It’s the perfect mix of gooey and crisp, easy to make, and works with regular or gluten-free flour.

Ingredients

For the crust:

▢ 1 unbaked pie crust for a 9" pan see notes

For the filling:

▢ 1/4 cup + 2 tbsp (46 grams) flour see notes
▢ 1/4 cup + 2 tbsp (43 grams) natural cocoa powder like Hershey's
▢ 3/8 teaspoon salt
▢ 3/4 cup (168 grams) unsalted butter cut into pats
▢ 1 1/3 cups (266 grams) granulated sugar see notes
▢ 3 large eggs 50 grams each out of shell, beaten, room temp
▢ 2 teaspoons vanilla extract
▢ 1 cup (170 grams) semi-sweet chocolate chips

For the topping:

▢ 1/4 cup mini chocolate chips to sprinkle on top after it comes out of the oven
▢ whipped cream

Instructions

For the crust:

If making a homemade crust, roll the dough out into the pie pan and chill for 20 minutes.
1 unbaked pie crust for a 9" pan
Preheat the oven to 325 °F (162 °C) and position a baking sheet that will fit your pie on a baking rack in the lower third of the oven.

Prepare the filling:

In a small or medium mixing bowl, stir together the flour, cocoa powder and salt. Set aside.
1/4 cup + 2 tbsp (46 grams) flour, 1/4 cup + 2 tbsp (43 grams) natural cocoa powder, 3/8 teaspoon salt
After about 10 minutes of pie crust chill time, melt the butter in a large microwave-safe mixing bowl in the microwave. I usually do 30 seconds at full power, then start doing 15-second increments, stirring after every one. But you can melt it however you normally melt butter in the microwave.
3/4 cup (168 grams) unsalted butter
To this bowl of warm butter (but it shouldn’t be so hot that it cooks the eggs), stir in the granulated sugar, eggs, and vanilla just until combined.
1 1/3 cups (266 grams) granulated sugar, 3 large eggs, 2 teaspoons vanilla extract
Stir in the flour and cocoa mix just until no more streaks of flour remain.
Fold in 1 cup of regular-sized chocolate chips.
1 cup (170 grams) semi-sweet chocolate chips
Pour the filling into the chilled, unbaked pie crust and use a silicone spatula to spread it even.

Bake:

Bake for 35-44 minutes or until set in the center. If it jiggles in the middle, it’s not ready.
Remove to a wire rack and sprinkle on the mini chocolate chips (I tried putting them on the unbaked batter but didn’t like how they sank - they looked better when sprinkled over the hot-baked pie).
1/4 cup mini chocolate chips
Let cool completely, about 2 hours.
Add a dollop of whipped cream immediately before serving.
whipped cream

To store:

Cover and store at room temperature for up to 3 days or refrigerate up to 5 days. It can also be wrapped and frozen for up to 3 months.

Notes

Gluten-free options: I've tested the filling with 1/4 cup + 2 tbsp (51 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour, 1/4 cup + 2 tbsp (46 grams) King Arthur Flour Gluten-free Measure for Measure Flour and 1/4 cup + 2 tbsp (46 grams) Cup4Cup Multipurpose Flour. They all worked great in the filling, but Bob's is definitely the best for the crust and the only one to make a super flaky pie crust.
Instead of granulated sugar in the filling, you could use 1 1/3 cups (250 grams) coconut sugar.
If you're in the EU, you should use medium eggs and not large.
This recipe yields 12-16 slices. Nutritional information is calculated based on 16 slices, and does not include the crust.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Ingredients

For the crust:

For the filling:

For the topping:

Instructions

For the crust:

Prepare the filling:

Bake:

To store:

Notes

Nutrition