This recipe guides you through making a “Decadent Chocolate Crumble Pie,” a rich and satisfying dessert featuring a buttery, tender crust, a thick layer of smooth chocolate filling, and a delightful crumble topping speckled with chocolate chips. The image visually demonstrates the construction of the pie, showing a springform pan with the prepared crust, followed by a generous dollop of the rich, chocolate-colored filling being added. The final product is a beautifully baked pie, complete with a golden, crumbly top studded with melted chocolate chips, offering a perfect slice that reveals the distinct layers of crust, chocolate filling, and crumble. This pie is a harmonious blend of textures and intense chocolate flavor, making it a truly decadent treat.
Ingredients:
For the Pie Crust (Press-in style):
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, very cold and cut into small cubes
For the Chocolate Filling:
- 1 cup (240ml) heavy cream
- ½ cup (120ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (30g) unsweetened cocoa powder (Dutch-processed recommended for richer color)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 oz (113g) good quality dark chocolate (60-70% cocoa solids), finely chopped
For the Crumble Topping:
- 1 cup (120g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, very cold and cut into small cubes
- ½ cup (90g) mini chocolate chips
Equipment:
- 9-inch springform pan
- Large mixing bowls (2-3)
- Medium saucepan
- Whisk
- Rubber spatula
- Pastry blender or fork (for crumble)
- Wire cooling rack
- Serving knife or pie server
Instructions:
Part 1: Prepare the Pie Crust
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt for the crust.
- Cut in Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press into Pan: Press the crumbly dough evenly into the bottom and about 1 to 1 ½ inches up the sides of a 9-inch springform pan. The image shows the crust neatly pressed into a round pan.
- Partially Bake: Bake the crust for 15 minutes. This helps set the crust before adding the filling. Remove from oven and let cool slightly while preparing the filling.
Part 2: Make the Chocolate Filling
- Heat Liquids and Sugar: In a medium saucepan, whisk together the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just begins to simmer around the edges.
- Whisk Cocoa and Yolks: In a separate medium bowl, whisk together the unsweetened cocoa powder and egg yolks until smooth.
- Temper Egg Mixture: Slowly pour about half of the hot cream mixture into the egg yolk mixture while continuously whisking. This tempers the egg yolks, preventing them from scrambling.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Return to medium-low heat. Cook, stirring constantly with a whisk, until the filling thickens significantly and coats the back of a spoon, about 5-7 minutes. It should be visibly thick and smooth, as depicted when poured into the crust. Do not boil vigorously.
- Add Chocolate and Vanilla: Remove the saucepan from the heat. Add the finely chopped dark chocolate and vanilla extract. Stir continuously with a rubber spatula until the chocolate is completely melted and the filling is smooth and glossy.
- Pour into Crust: Pour the hot chocolate filling into the partially baked pie crust in the springform pan. Spread evenly.
Part 3: Prepare and Add Crumble Topping
- Combine Dry Ingredients: In a clean medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the crumble topping.
- Cut in Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it forms coarse crumbs.
- Add Chocolate Chips: Stir in the mini chocolate chips until evenly distributed within the crumble mixture.
- Sprinkle on Pie: Evenly sprinkle the crumble topping over the chocolate filling in the springform pan. Ensure good coverage across the entire surface.
Part 4: Final Bake and Chill
- Bake: Place the pie in the preheated oven and bake for 35-45 minutes, or until the crumble topping is golden brown and the filling is set (it may still have a slight jiggle in the very center, but it will firm up as it cools). The image shows a beautifully browned and chocolate-speckled top.
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack at room temperature. This is crucial for the filling to fully set.
- Chill: Once cooled to room temperature, transfer the pie to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving. This ensures a clean slice and firm filling.
Part 5: Serve
- Remove from Pan: Once thoroughly chilled, carefully remove the sides of the springform pan.
- Slice and Serve: Use a sharp knife (wiped clean between slices for neatness) to slice the pie into wedges. Serve cold or at cool room temperature.
- Serving Suggestions: This pie is rich enough on its own but can be served with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of cocoa powder.
Tips for Success:
- Cold Butter: For both the crust and crumble, using very cold butter is essential for a tender, flaky, and crumbly texture.
- Do Not Overmix: When making the crust and crumble, mix just until the ingredients are combined and the butter is incorporated. Overmixing will lead to a tough crust and less crumbly topping.
- Quality Chocolate: The quality of the dark chocolate you use for the filling will significantly impact the flavor of the pie. Opt for a good quality baking chocolate.
- Temper Eggs Properly: Slowly adding hot liquid to egg yolks while whisking prevents them from scrambling, ensuring a smooth custard.
- Chilling Time is Key: Do not rush the chilling process for the pie. It needs sufficient time in the refrigerator for the filling to firm up properly, allowing for clean slices and the best texture. This is similar to cream pies that require chilling to set, like the Classic Cream Pie.
- Springform Pan: A springform pan is highly recommended for this pie to allow for easy removal and showcase the beautiful layers without damaging the crust.
- Variations:
- Nutty Crust: Add ¼ cup of finely ground nuts (like almonds or pecans) to the pie crust flour mixture for added flavor.
- Different Fillings: While this recipe focuses on chocolate, the concept of a “fil za kolace” or filling for cakes/pies as seen in the image could be adapted to other flavors such as vanilla custard or fruit fillings. However, the crumb topping would best suit chocolate or apple.
- Caramel Drizzle: A drizzle of caramel sauce over each slice before serving would complement the chocolate beautifully.
- Chocolate Types: Experiment with milk chocolate or a blend of milk and dark chocolate for the filling, adjusting sweetness as desired.
- Storage: Store leftover chocolate crumble pie in an airtight container in the refrigerator for up to 3-4 days.
- Comparison to Other Desserts: This pie offers a different experience than lighter, more airy desserts like Souffle Pancakes or a straight Pound Cake. It is reminiscent of other comforting baked desserts with distinct layers or fillings, such as a Mocha Layer Cake, Strawberry Banana Pudding, or even a Peach Cobbler in terms of its baked, comforting appeal. It is a more complex dessert than simple fudges or Lemon Curd.