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Ingredients
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- 1 ⅔ cups all-purpose flour
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter, cold, cubed
- 2 tablespoons vodka (optional)
- 1 cup ice water
- 8 tablespoons unsalted butter
- 2 oz bittersweet chocolate
- ¼ cup Dutch process cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 3 tablespoons cornmeal
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in vodka and ice water until dough forms.
- Chill dough for 1 hour, then roll out and chill again.
- Preheat oven, bake crust for 18 minutes with weights, then remove weights and bake until golden.
- Melt chocolate ingredients in a saucepan and allow to cool slightly.
- Beat together sugars, cornmeal, eggs, and vanilla until fluffy.
- Combine chocolate mixture with egg mixture until smooth.
- Pour filling into crust and bake at 325°F for 1 to 1 hour 15 minutes.
- Cool the pie for at least 2 hours before serving.
Notes
Use very cold butter for the crust for best texture.
Cool the pie completely for clean slices and better presentation.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80