Boozy Chocolate Pie
Mess Level: Low
Yield: 9 inch pie
Prep Time: 20 min
Cook Time: 7 min
For the Pie:
- 2 Cups (16oz) Dark Chocolate
- 4 Egg Yolks
- 1 oz Bourbon
- 3-6 Drops Angostura Bitters
- 1 ½ Cups (12oz) Fresh-Brewed Coffee
- Salt to Taste
- Flake Salt for Garnish (optional)
For the Crust:
- 1 ½ Cups Graham Cracker, Blended
- ¼ Cup Melted Butter
- Salt to Taste
Note: The coffee must be very hot for this recipe to work.
- Preheat the oven to 375 Fahrenheit.
- In a 9-inch pie plate combine the melted butter, graham cracker crumbs, and salt. Mix well and press into a crust with your hands or the back of a measuring cup. Bake for 7 minutes or just until the crust begins to look brown. Transfer to the freezer while you make the filling.
- In a blender add the chocolate, egg yolks, bourbon, bitters, and salt. Run the blender until the mixture is incorporated then slowly stream in the hot coffee while blending, you will likely not need all the coffee and you should stop adding it as soon as the mixture thickens and the chocolate is melted. the mixture will change sound when it has thickened.
- Pour the pie filling into the crust and chill four hours or until set. Serve with whipped cream if desired or sprinkle with flake salt.
Did You Make It? Tag Us!
- Gluten Free: Swap out your favorite gluten-free pie crust or just omit the crust altogether.
- Vegetarian: Yes! This dish is naturally vegetarian.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete this recipe all the way through and chill until firm. Cover and store in the fridge for up to 5 days.
How do I know if my custard is broken?
- The mixture will be very runny, like a melted smoothy consistency. This means the eggs, chocolate, and coffee have not bound properly and therefore will not thicken. This usually happens because you poured the liquid in too fast.
How do I fix a broken custard?
- Pour the broken custard into a saucepot and get a 1/4th cup of flour. Heat the custard over medium heat and whisk in half of the flour (2 tablespoons). Whisk briskly and constantly along the bottom of the pot while heating the custard to a simmer. If the mixture does not thicken at that point add another Tablespoon of flour and continue whisking and heating until it thickens.
I tried to fix my broken custard and now it’s weird and chunky.
- Ah, you have scrambled your eggs. Time to scrap it and start over. This happens when you heat the mixture too quickly and stir too slowly or inconsistently. Eggs will thicken when heated slowly over indirect heat. Whisking briskly keeps the eggs from being in direct contact with your heat source for too long.
Ramblings of a Line Cook
It’s the end of March, the year is 2020 and everyone is quarantined, out of work, and in a constant state of lethargic panic. The past two weeks I’ve cried, gone running, deep-cleaned my fridge, sat in a depression stupor on my couch, and screamed into a pillow. Now, I think I’ll make a chocolate pie.
There’s something incredibly satisfying about knowing that if you add egg yolks to chocolate and heat it, it will thicken. There’s something joyous about knowing you can put some bourbon into your pie filling and lick the boozy, chocolate spatula and no one can take that moment away from you or tell you it’s naughty to add booze to your pie.
This pie is all about breaking the rules. There’s the tipping moment when you go back for a second slice and instead decide to bring the whole pie over to the coffee table and dig right in with your fork.
In a time when you’re following a stay at home order, forgoing your paycheck, or maybe even your business, to save lives while wondering if this oppressive cloud will ever lift, putting booze in your pie and making a custard in the blender is a bit of hope, a spark of the rebel inside that is still present and waits for the day when we can all have a slice of chocolate pie together again. Stay strong, eat chocolate.