Margarets Southern Chocolate Pie

Rich, decadent, and Southern to the core, Margaret’s chocolate pie is a masterpiece. With a buttery crust, a velvety smooth filling infused with dark chocolate, and a hint of vanilla, this pie is sure to satisfy any sweet tooth.

Ready Time

2 hrs

Yields

10 servings

Ingredients

For the Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
For the Filling:
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2 large egg yolks
1/2 cup unsalted butter, melted
2 ounces high-quality dark or semisweet chocolate, melted
1 teaspoon vanilla extract
1/4 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour, sugar, and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into the bottom and up the sides of a 9-inch springform pan.

Chill in the freezer for 10 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Continue baking for an additional 5-7 minutes, or until the crust is lightly browned.

Let cool completely.

In a medium saucepan, combine the heavy cream, granulated sugar, cocoa powder, and salt.

Cook over medium heat, whisking constantly, until the sugar has dissolved and the mixture is hot but not boiling.

In a small bowl, whisk together the egg yolks.

Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to prevent scrambling the eggs.

Once the egg yolks are warm, gradually pour them into the remaining cream mixture, whisking constantly.

Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, or until the mixture has thickened.

Remove from heat and stir in the melted butter, melted chocolate, and vanilla extract until smooth.

Let cool to room temperature.

Pour the cooled filling into the baked pie crust and smooth the top.

If using pecans, sprinkle them over the top of the pie.

Cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight.

Release the springform pan sides and transfer the pie to a serving plate.

Slice and serve chilled.

Notes

To ensure your crust turns out flaky, keep the butter cold and handle it gently. You can also use a food processor to pulse the butter into the dry ingredients if you prefer.

For the filling, make sure to whisk constantly to prevent scrambling the eggs, and don’t overcook the mixture or it will become too thick.

If using pecans, sprinkle them over the top of the pie just before serving, as they tend to get soggy if exposed to air for too long. When serving, you can garnish with whipped cream or chopped nuts if desired.

This pie will keep refrigerated for up to 5 days, but it’s best consumed within 3 days for optimal flavor and texture.