Ingredients
• 1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade—try whole wheat or almond for depth)
• ½ cup (115g) unsalted butter
• 4 oz (115g) dark chocolate (70%), chopped
• ¾ cup (150g) granulated sugar
• 2 large eggs + 1 yolk, room temp
• 1 tsp vanilla extract
• ¼ cup (30g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ¼ tsp salt
• Optional: ½ cup chopped walnuts or chocolate chunks in filling
Instructions
- Preheat oven to 350°F (175°C). Fit pie crust into 9″ deep-dish pie plate; crimp edges. Chill 15 min.
- Line crust with parchment; fill with pie weights or dried beans. Blind-bake 12 min. Remove weights; bake 3 more min. Cool slightly.
- Melt butter and chocolate in a heatproof bowl over simmering water (or microwave in 30-sec bursts), stirring until smooth. Cool 5 min.
- Whisk in sugar, then eggs + yolk one at a time, then vanilla. Fold in flour, cocoa, and salt—just until no streaks remain. Stir in nuts or chunks (if using).
- Pour filling into warm crust.
- Bake 25–30 min: edges should be set, center still slightly jiggly (it firms as it cools—overbaking kills the goo!).
- Cool at least 2 hours before slicing. Serve with vanilla ice cream or a dollop of Chocolate Whipped Cream (see recipe!).
PREP TIME & NUTRITION (per slice, serves 8):
Prep Time: 20 min | Cook Time: 45 min | Total Time: 3 hr (incl. cooling) | Servings: 8 | Calories: 420 | Net Carbs: 44g | Fats: 24g | Protein: 6g