Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch pie plate or a 9x13 inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. Add the softened unsalted butter and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom and up the sides of the prepared pie plate or baking pan to form the crust.2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon salt, 1 cup unsalted butter, softened
- In a separate bowl, combine the semi-sweet chocolate chips and milk chocolate chips. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes to allow the chocolate to melt.1 cup semi-sweet chocolate chips, 1/2 cup milk chocolate chips, 1/4 cup heavy cream
- After 5 minutes, whisk the chocolate and cream mixture gently until smooth and glossy. Stir in the vanilla extract.1 teaspoon vanilla extract
- Pour the warm chocolate filling over the prepared crust, spreading it evenly. If you're using sea salt, sprinkle a small pinch over the top of the chocolate filling.Pinch sea salt, for topping
- Place the pie in the preheated oven and bake for 25-30 minutes for a pie plate, or 30-35 minutes for a 9x13 inch pan. The edges of the crust should be golden brown, and the chocolate filling should be set but still slightly soft in the center. It will continue to set as it cools.
- Remove the Chocolate Crack Pie from the oven and let it cool completely on a wire rack. This cooling period is crucial for the filling to firm up properly. Once cooled, slice and serve.
Notes
Leftover Chocolate Crack Pie can be stored at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2-3 months.
