Introduction

This Chocolate Stuffed Pie is the ultimate treat for chocolate lovers. With a buttery crust and an indulgent chocolate filling, this pie is both elegant and easy to make. Serve it warm with a scoop of vanilla ice cream for a truly unforgettable dessert experience.

Ingredients

For the Crust:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water

For the Filling:

• 2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll out the crust: On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and crimp as desired. Preheat the oven to 350°F (175°C).
3. Make the filling: In a heatproof bowl, melt the chocolate chips and heavy cream together using a microwave or double boiler. Stir until smooth and let cool slightly. Whisk in the sugar, eggs, vanilla extract, and salt until fully combined.
4. Assemble the pie: Pour the chocolate filling into the prepared crust. Smooth the top with a spatula.
5. Bake: Bake for 35-40 minutes, or until the filling is set and slightly puffed around the edges. Let the pie cool for at least 15 minutes before serving.

Serving and Storage Tips

Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave for a gooey texture.

Variations

• Nutty twist: Add 1/2 cup of chopped nuts, such as pecans or hazelnuts, to the filling for added crunch.
• Salted caramel: Drizzle salted caramel sauce over the filling before baking for an extra layer of flavor.
• Double chocolate: Use dark chocolate chips for a richer flavor or white chocolate chips for a sweeter version.

Tips

• Ensure the butter is cold for a flaky crust.
• Let the melted chocolate cool slightly before adding the eggs to avoid curdling.
• For a decorative finish, brush the crust with an egg wash before baking.

Small Story: Motivation Behind This Recipe

This Chocolate Stuffed Pie was inspired by the joy of sharing rich, comforting desserts with loved ones. Its gooey chocolate center and buttery crust make it a show-stopper at any gathering. Whether for holidays, birthdays, or a simple family dinner, this pie always brings smiles to the table.

Conclusion

Chocolate Stuffed Pie is a dessert that’s as indulgent as it is simple to make. With its rich flavors and delightful texture, it’s a recipe you’ll turn to again and again. Try it today and treat yourself to a slice of chocolate heaven!

FAQs

• Can I use store-bought crust? Yes, a pre-made pie crust works well for a quicker option.
• Can I freeze this pie? Yes, wrap the baked pie tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• What can I use instead of semi-sweet chocolate chips? Dark chocolate or milk chocolate chips can be used, depending on your preference.