Warm Chocolate Pie Anguilla
Indulge in the rich, decadent flavors of Warm Chocolate Pie Anguilla, a dessert that combines a buttery homemade crust with a luscious, velvety dark chocolate filling. Perfectly balanced with a hint of vanilla and a touch of salt, this pie is baked to perfection, creating a delicate contrast between its set edges and soft, molten center. Made with simple, pantry-friendly ingredients like heavy cream, eggs, and fine-quality chocolate, this recipe is as comforting as it is luxurious. Serve it warm for an irresistible treat, topped with freshly whipped cream or a handful of vibrant berries. Whether you're celebrating a special occasion or treating yourself to something extraordinary, this dessert is guaranteed to impress. Keywords: warm chocolate pie, homemade pie crust, rich chocolate dessert, easy chocolate pie recipe.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 1 tbsp Granulated sugar
- 3 tbsp Cold water
- 8 ounces Dark chocolate (finely chopped)
- 1 cups Heavy cream
- 0.5 cups Whole milk
- 3 large Eggs
- 0.25 cups Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Salt
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the crust.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Gently transfer the dough to the dish, pressing it into the corners. Trim any excess dough around the edges.
Prick the bottom of the crust lightly with a fork and line it with parchment paper. Fill with pie weights or dried beans to blind bake.
Bake the crust in the preheated oven for 15 minutes, then remove the weights and parchment. Bake for an additional 5-7 minutes until the crust is lightly golden. Let it cool slightly.
Meanwhile, in a small saucepan, heat the heavy cream and milk over medium heat until just simmering. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth.
In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until creamy.
Slowly whisk the chocolate mixture into the egg mixture, combining thoroughly.
Pour the chocolate filling into the pre-baked crust.
Bake the pie at 325°F (160°C) for 25-30 minutes, or until the edges are set but the center is still slightly wobbly.
Allow the pie to cool for 10 minutes before serving warm. Garnish with whipped cream or fresh fruit, if desired.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 22.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
