Italian Creamy Double Chocolate Pie

Double Chocolate Italian Pie, nothing like homemade and creamy, and this pie is both. A delicious chocolate pie crust with an out of this world creamy chocolate filling. Double Chocolate can’t get any better than that!

I have wanted to make a Chocolate Italian Crostata for quite a while now, ever since I saw one, when my daughter and I visited Rome a while ago. Unfortunately I made the error of asking if it was a Nutella filling!

Well the look I got with the reply, “No Signora non è Nutella” I was then told how they only use the best Italian chocolate for their filling, and which of course had nothing to do with Nutella! So there!

Needless to say this got me thinking,  I had the perfect Chocolate Pie Dough and a chocolate filling was simple enough. I was going to make it! And make it I did!

Recipe Ingredients

Chocolate Dough

• Sugar – granulated sugar
• Butter – salted
• Vanilla
• Egg – large
• Flour – all purpose
• Salt – a pinch
• Baking Powder
• Cocoa – unsweetened dutch processed

Filling

• Chocolate – dark good quality
• Cream – whole/whipping or heavy cream with at least 30% fat
• Butter – salted

I like to use a good quality dark chocolate. I don’t recommend using Chocolate chips because they have a coating to keep them from sticking so it might not be the best flavor.

How to make it

Making the dough

In a medium bowl cream together sugar, butter and vanilla then add egg and combine. In a medium bowl whisk together flour, salt, baking powder and cocoa, add dry ingredients to creamed mixture with a fork.

Move to a lightly floured flat surface and knead gently until you have a soft dough (you may need to add a little more flour, but add a little at a time). Wrap in plastic and refrigerate for approximately 30 minutes.

Pre-heat oven to 350°. Grease and flour an 8 inch pie plate. Remove dough from the fridge and roll to approximately 1/8 inch thickness.

Place the dough in the prepared pie pan, prick the bottom a few times with a fork. Chill again for 30 minutes. Remove from the fridge, cover the crust with parchment paper, add the pie weights and blind bake the pie. Let cool before filling.

Making the filling

While Crust is cooling make the filling. Heat the cream until hot but do not boil, add the chocolate and butter, whisk until smooth. Let cool slightly. Pour the mixture over the cooled crust, cover with plastic wrap and refrigerate for approximately 6 hours until firm or even better overnight.

How to Blind Bake a Pie Crust

Roll the chilled dough to approximately 1/8 inch thickness, place the dough in the prepared pie plate, trim the dough to fit the pan, flute the edges if desired then prick the bottom a few times with a fork. Cover the pie with plastic wrap and refrigerate again for 30 minutes (this will solidify the fat, which helps prevent shrinkage).

Remove the pie crust from the fridge, cover it with parchment paper (scrunch up the paper first then it is easier to spread on the dough), add the dried beans or pie weights on top, make sure they are spread around the pie evenly, bake for approximately 15-17 minutes.

Remove from the oven, carefully remove the paper and beans, continue to bake for approximately 10-15 minutes. Let cool completely before adding the filling.

What to do with the extra pie dough

This pie dough recipe makes enough for a 2 crust pie, you can make another of your favorite pies but with a chocolate base, you could also make some tasty cut out cookies or you can freeze it. Wrap well in plastic wrap, place in a freezer safe bag and freeze. It will last for up to 6 months in the freezer.

What other pie crusts can I use?

If you prefer you can even use a Simple Pie Crust rather than a chocolate crust, use a store bought pie crust or make a chocolate cookie crumb or even a graham cracker crumb base, either your own or store bought.

To make your own cookie / graham cracker crumb, combine 1 1/2-1 3/4 cups crumbs and 4-6 tablespoons melted butter. Combine and place in the bottom of the pie dish. No need to bake, it is definitely a no bake dessert.

How to store the chocolate pie

The pie should be refrigerated, covered well in plastic and or an airtight bag or container. It will last 3-4 days in the fridge.

How to freeze it

Wrap the completely cooled pie in plastic wrap, then place in a freezer safe bag, make sure to squeeze all the air out of the bag. Label it with the date and name of the pie. It will keep for up to 2-3 months. Thaw the wrapped and bagged pie overnight in the fridge.

I love serving this pie with fresh berries but a dollop of fresh whipped cream or even both makes it absolutely perfect. I hope you enjoy it as much as we do. Enjoy!

More Italian Pies to try

• Classic Italian Crostata
• Italian Eggplant Pie
• Tiramisu Pie