Chocolate Midnight Pie

Have you been waiting to see what dessert pie I actually made for Pi Day this year? Well, it may be a few months after the fact, but here it is.

A chocolate pie, of course. I didn’t quite follow the full recipe since I already had a pie crust on hand I wanted to use. And I didn’t want to learn a new crust recipe when I still had this teeny baby watching me.

But this turned out fairly well, albeit a bit boozy for us. Next time I would just add the coffee and skip the Kahlua because that was mostly what I could taste over the chocolate. I also cut the sugar a bit because it was too sweet for us.

 

Directions for Chocolate Midnight Pie

Slightly adapted from King Arthur Flour

  • Single pie crust in a 9 inch pie pan and chilled
  • 4 Tablespoons (1/2 stick) butter, softened
  • 1.25 cups granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 eggs
  • 1/4 cup Dutch-process cocoa powder
  • 2 Tablespoons Kahlua or strong brewed coffee (I used Kahlua but next time would use the coffee instead because the alcohol was super strong)
  • 1 Tablespoon milk or cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee
  • 2 Tablespoons yellow or white cornmeal
  • 2/3 cup chocolate chips

Preheat the oven to 350 degrees F. Beat together the butter, sugar, and salt until smooth.

Add the eggs one at a time, beating on low speed to not beat in too much air. Stir in the cocoa powder, Kahlua or coffee, milk, and vanilla.

Meanwhile, with a mini food processor, grind together the instant coffee, cornmeal, and chocolate chips.

Add the mixture to the batter, then pour the batter into the crust.

Bake for about 45-60 minutes, covering the crust with foil if it begins to brown too much. You want the temperature of the pie to reach 165 degrees F in the center. Cool the pie to room temperature, then cover it and chill overnight.

Serve cold or at room temperature.

Directions for Chocolate Midnight Pie (without pictures)

Slightly adapted from King Arthur Flour

  • Single pie crust in a 9 inch pie pan and chilled
  • 4 Tablespoons (1/2 stick) butter, softened
  • 1.25 cups granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 eggs
  • 1/4 cup Dutch-process cocoa powder
  • 2 Tablespoons Kahlua or strong brewed coffee (I used Kahlua but next time would use the coffee instead because the alcohol was super strong)
  • 1 Tablespoon milk or cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant coffee
  • 2 Tablespoons yellow or white cornmeal
  • 2/3 cup chocolate chips

Preheat the oven to 350 degrees F. Beat together the butter, sugar, and salt until smooth. Add the eggs one at a time, beating on low speed to not beat in too much air. Stir in the cocoa powder, Kahlua or coffee, milk, and vanilla.

Meanwhile, with a mini food processor, grind together the instant coffee, cornmeal, and chocolate chips. Add the mixture to the batter, then pour the batter into the crust. Bake for about 45-60 minutes, covering the crust with foil if it begins to brown too much. You want the temperature of the pie to reach 165 degrees F in the center. Cool the pie to room temperature, then cover it and chill overnight. Serve cold or at room temperature.

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2 thoughts on “Chocolate Midnight Pie

  1. My baked chocolate cream pie recipe also gets a crust on top of it too. It is an old fashion pie that doesn’t get much credit. I am glad to see someone else likes to make a baked chocolate pie. Thanks for sharing your recipe.

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