This luscious chocolate dessert is like a fudgy brownie in a pie shape. It’s easy to whip up—and absolutely delicious! Serve it warm with a whipped topping or your favorite vanilla ice cream or frozen dessert. For best results, do not replace the eggs in this recipe.
Chocolate Has a Rich History
We humans have been enjoying chocolate in some form for over 5,000 years. Believing that cacao beans contained magical characteristics, early South American cultures integrated them into many aspects of life, from sacred ceremonies to alcoholic beverages. They even traded the beans as currency.
After its discovery in the Americas, cacao made its way to Europe where it remained a privilege of the rich at first, who enjoyed it as a fashionable drink.
Fortunately in the 1800s, a Dutch chemist discovered a method for powdering chocolate and treating the mixture with alkaline salts to cut its naturally bitter taste. The process, known as “Dutching” the cocoa, led to the creation of solid chocolate and the proliferation of chocolate for all. Dutch-process cocoa powder is typically darker and less bitter than regular cocoa powder. Both natural and Dutch-process cocoa powder contain a higher proportion of cocoa solids than other forms of chocolate, delivering an intense chocolate taste to baked goods and making cocoa powder a pantry staple.
Today, chocolate comes in a wide variety of forms, from varying percentages of cocoa content to white chocolate, allergy-friendly chocolate, sugar-free chocolate and even vegan and dairy-free versions of milk chocolate.
Associate editor Jules Shepard is author of Free for All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).Yields 8 servings
- ½ cup Dutch-process cocoa powder
- ¾ cup boiling water
- 2 large eggs
- 1/2 cup butter or Earth Balance Buttery Sticks, room temperature
- 1 cup sugar
- 1/3 cup Jules’ Homemade All-Purpose Flour Blend or gluten-free all-purpose flour blend of choice, more for dusting pan
- 1 teaspoon pure vanilla extract
1Preheat oven to 325°F. Grease and lightly flour an 8-inch or 9-inch pie pan.
2Dissolve cocoa in boiling water, stirring to combine. Set aside to cool.
3Separate eggs, setting the yolks aside. Place egg whites in a metal bowl and whip them until they’re stiff but not dry using an electric mixer with a whisk attachment.
4In a separate bowl, cream butter with sugar. Add flour blend, egg yolks and vanilla, beating to combine.
5Add cooled cocoa mixture to batter, beating to combine. Then gently fold in stiffly beaten egg whites.
6Pour batter into prepared pan.
7Place in preheated oven and bake 1 hour or until a knife inserted into the center of the pie comes out clean.