This is an easy pie to make and very chocolaty. As with most Mississippi mud pies, the filling is a little gooey. Because it is rich, serve it with whipped cream or ice cream.
Ingredients
For the chocolate crust:
1 1/2 cups add-water-only pie crust mix
3 tablespoons rich, dark cocoa—Ramstadt Breda or equal
1/4 cup granulated sugar
1/4 cup water
For the chocolate filling:
1/2 cup rich, dark cocoa—Ramstadt Breda or equal
4 large eggs
3 tablespoons light corn syrup
1 1/3 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup butter, melted
Notes about the ingredients.
The crust is made with an add-water-only pie crust mix. This is a professional pie crust mix that many bakers use and makes a remarkable crust. If you want to save time or have trouble consistently making good crusts, try this mix.
As with most chocolate recipes, the quality of the cocoa makes this pie delectable. Most national brands of cocoa have 8 to 10% cocoa butter. Ramstadt Breda Cocoa and other fine cocoas have up to three times that. The amount of cocoa butter will make a marked difference in your baking.
Directions
Preheat the oven to 350 degrees.
For the crust:
- In a medium bowl, mix the pie crust mix, cocoa, and sugar together with a fork. Some white lumps will remain. Add the water and continue mixing. Pour the mixture onto a counter.
- Knead the mixture on the counter into a uniform ball. White streaks will remain—most will disappear as you roll out the dough.
- Roll the dough into a circle ten to eleven inches in diameter, enough to form the pie crust. Transfer the rolled dough to a nonstick, nine-inch pie pan—not deep dish. Trim and form the crust including a decorative edge that will act as a dam to hold in spills. Set aside.
For the filling:
- With the paddle attachment and your stand-type mixer, mix the cocoa, eggs, corn syrup, sugar, flour, and extract together. Drizzle in the warm butter while the mixer is running. Continue mixing until it is smooth and uniform but do not over mix.
- Scrape the filling into prepared pie shell. Place a pie crust shield over the edges of the pie and place the pie in the oven.
- Bake for 35 to 40 minutes or until the top looks dry and the pie is mostly set when you giggle it. An insta-read thermometer should register 150 degrees when inserted in the center. Cool completely. Serve with whipped cream.
Baker’s notes:
A pie crust shield keeps the edges of your pie from burning by deflecting the heat away from the vulnerable edges of the crust. It is used for both filled pies and pre-baked crusts and is particularly valuable for long baking pies like pumpkin pies. It is available in both metal and silicone.
The easiest way to make a chocolate pie crust is with our just-add-water pie crust mix. And it’s on sale this week. Or you can modify your favorite recipe. For a single pie crust, add 3 tablespoons dark cocoa and four tablespoons granulated sugar. Then just follow the directions.
