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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!

Chocolate pie with a slice cut.


 

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.

Chocolate pie on a grey pan.

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.

How to make the chocolate pie dough.

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.

making the cream filling.

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.

Pie with a slice cut dusted with powdered sugar.

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!

A slice of pie on a black plate.

More Italian Pies to try

Chocolate pie with a slice cut.

Italian Creamy Double Chocolate Pie

Rosemary Molloy
Chocolate Italian Pie is an easy, delicious double chocolate pie, made with a chocolate crust and a creamy smooth filling. Perfect.
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 40 minutes
Course Dessert
Cuisine Italian
Servings 10 servings
Calories 473 kcal

Ingredients
 
 

CHOCOLATE PIE DOUGH

  • â…“ cup + 1 tablespoon sugar (79 grams total)
  • ¼ cup + 3 tablespoons butter* (100 grams total)
  • ½ teaspoon vanilla
  • 1 large egg
  • 1 ½ cups flour
  • 1 pinch salt*
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa (sifted unsweetened, dutch processed)

*If using unsalted then add ¼ teaspoon of salt.

    CHOCOLATE FILLING

    • 12 ¼ ounces dark chocolate (good quality) (360 grams)
    • 1 cup + 1 tablespoon whole or whipping cream (250 grams total)
    • ¼ cup butter

    Instructions
     

    CHOCOLATE PIE DOUGH

    • In a large bowl cream together sugar, butter and vanilla then add egg and combine. (you can also make the dough in a food processor)
    • In a medium bowl whisk together flour, salt, baking powder and cocoa, add the dry ingredients to the creamed mixture with a fork or pulse a few times until almost combined.
    • Move the dough 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.
    • Remove the dough from the fridge and roll 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).
    • Pre-heat oven to 350°. Grease and flour an 8 inch pie plate.
    • 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 the pie crust from the oven, carefully remove the paper and weights, continue to bake for approximately 10-15 minutes until baked. Let cool completely before adding the filling.

    CHOCOLATE 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. (If chocolate does not completely melt, then pour mixture in a heat proof bowl and place over a small pot with water (make sure water does not touch the bottom of the dish), heat on low, stirring until mixture is melted and smooth. Let cool slightly.
      Pour mixture over cooled crust, cover with plastic wrap and refrigerate for approximately 6 hours, or even overnight. Enjoy!

    Notes

    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.
    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 store the pie, it shoudl be covered well in plastic and or an airtight bag or container. It will last 3-4 days in the fridge.
    To freeze the pie, 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.

    Nutrition

    Calories: 473kcal | Carbohydrates: 38g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 152mg | Potassium: 356mg | Fiber: 5g | Sugar: 16g | Vitamin A: 671IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 5mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    16 Comments

    1. 5 stars
      This was a lovely creamy chocolate pie. The base was divine and the topping was smooth creamy and lovely. I actually used a mixture of chocolates – Lindt Excellence Dark Chocolate Orange Intense and Lindt Excellence Extra Creamy Milk Chocolate

    2. I’m disappointed. The filling sets super hard and the butter separated on the top. I don’t think I’ll be serving this. Going to leave at room temp see if it helps a bit or try the leche suggestion below

      1. Hi Dominique, sorry to hear that, if you are in North America and you use a store bought butter than that’s the problem. Butter quality is not what it used to be, which means the fat content is not the same. For baking I recommend you use a good quality butter. :0

    3. 5 stars
      Oh man! My backlog of “must make” recipes from you just keeps growing and growing. Give me (all of us) a chance to catch up. Take a holiday, please.

    4. I made this. It’s very chocolatey. Putting it in the refrigerator makes the filling hard. Wouldnt it be better at room temperature?

      The crust is amazing.

      1. Hi Phyllis, you need to refrigerate it to firm up the chocolate filling. Glad you like the crust. Have a great weekend.

    5. 5 stars
      It’s deliciously perfect and easy! I had to add a dulce de leche layer because being myself Argentinian just chocolate is a bit “bitter” lol!

    6. Oh my gosh….My daughter would gobble the whole thing!!! Totally her kinda dessert! Super pretty:)

    7. Beautiful pie! It would be a perfectly lovely dessert for Valentine’s Day. I certainly would love to make a dessert but since it’s only Honey and I we don’t indulge. Now wine, yes. So perhaps we’ll just get a special wine with our meal. Your desserts sound simply wonderful.

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