"Do you think you could adapt your pumpkin pie recipe to make chocolate pie?"
"Um, sure? Why not."
This pie is rich and deep with a smooth, creamy chocolate filling. It's not mousse, it's not pudding, it's just chocolate pie.
Makes one 9-inch pie
1 unbaked Pie Crust (we recommend the one from Maximum Flavor)
¾ cup / 150 grams light brown sugar
¼ cup / 36 grams cocoa powder
2 tablespoons / 14 grams cornstarch
1 tablespoon / 6 grams tapioca starch
1 teaspoon / 6 grams fine sea salt
12 ounce / 340 grams can organic coconut milk
13 ¼ ounces / 375 grams milk chocolate, chopped or callets
2 ¾ ounces / 75 grams bittersweet chocolate, chopped or callets
3 large eggs, lightly beaten
Preheat oven to 400°F. (200°C.)
Put the brown sugar, cocoa powder, cornstarch, tapioca starch, and salt in a medium pot and whisk to blend well. Add the coconut milk and set over medium heat, whisking until everything dissolves. Switch to a silicone spatula and cook, stirring until the mixture reaches 175 °F. (80°C.) Remove from heat, add the chocolate and whisk to melt the chocolate. Once the chocolate is completely melted and the mixture is smooth whisk in the eggs, it will be cool enough to do this without tempering. Pour the chocolate mixture into the unbaked pie shell and bake for 30 minutes.
Turn the oven temperature down to 325°F. (165°C.) without opening the oven door. Bake for 20-25 minutes more. The pie will rise and crack slightly around the edges. When you gently shake the pan it will be set with a slight jiggle in the center. Remove from oven and let cool on a wire rack for 30 minutes at room temperature. Refrigerate for at least 3 hours, until completely chilled and set, before serving. We like this with lightly sweetened whipped cream.