Spicy Chocolate Pie
This Spicy Chocolate Pie combines rich, velvety dark chocolate with a hint of spice for an indulgent dessert with a kick. A buttery crust holds a silky chocolate filling infused with cinnamon and cayenne, making it perfect for those who love sweet heat.
Equipment
- Mixing bowl
- Saucepan
- Whisk
- Pie Pan
Ingredients
- 1 package pie crust store-bought or homemade
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 8 oz dark chocolate chopped
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- Blind bake the crust by lining it with parchment paper and filling it with pie weights. Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Let cool.
- In a saucepan over medium heat, combine heavy cream and milk. Heat until steaming but not boiling.
- Remove from heat and add chopped dark chocolate. Stir until smooth.
- Whisk in the sugar, cinnamon, cayenne, vanilla extract, and salt.
- In a mixing bowl, lightly beat the eggs. Slowly whisk in a small amount of the warm chocolate mixture to temper the eggs.
- Gradually add the tempered eggs back into the saucepan, stirring constantly.
- Pour the chocolate filling into the pre-baked pie crust.
- Bake for 20-25 minutes, or until the filling is set but slightly wobbly in the center.
- Let the pie cool at room temperature for at least 2 hours before serving.
Notes
- Storage: Store in the refrigerator for up to 4 days. Serve chilled or at room temperature.
- Spice Level: Adjust cayenne pepper to taste for a milder or spicier kick.
- Serving Suggestion: Top with whipped cream and a dusting of cocoa powder for an elegant touch.