This classic pie is perfect as is, or dressed up with a topping. Recipe from Melissa Weller, Chief Dessert Creator & Baker, Bluepoint Hospitality.
Ingredients
SERVINGS: 1 Pie(s)
- 3 ounces bittersweet chocolate, chopped
- 8 tablespoons unsalted butter
- 2 tablespoons cocoa powder
- 1 cup dark brown sugar
- 1 teaspoon fine sea salt
- 3 large eggs, plus one egg yolk
- ½ cup buttermilk
- 1 pie shell, blind baked
Preparation
Arrange the oven racks so one is in the center, and preheat to 350°F.
Melt the chocolate and butter in a medium bowl over a bain marie or double boiler. When melted, remove the bowl and whisk in the cocoa powder.
In another medium bowl, whisk together the brown sugar, salt, eggs and yolk. Whisk this mixture into the chocolate mixture. Then whisk in the buttermilk.
Pour the filling into the prepared pie shell.
Bake for 45 to 55 minutes until the center of the pie has souffléed and has a firm jiggle. Remove from the oven and let cool. Refrigerate overnight and then serve.
