Ingredients
Preparation
45 minutes 8 hours (includes cooling and chilling) Combining unsweetened and semi-sweet chocolates gives the chocolate pie filling balance. You can use a bar or chocolate chips, but do look for good quality baking chocolate like Guittard or Scharffenberger for the best chocolate flavor. For the crust recipe, you’re aiming for a crumbly and crunchy texture similar to a graham cracker crust, so track down Nabisco’s Famous Chocolate Wafers—or just buy them online. After assembling the pie, wrap it loosely with plastic wrap before refrigerating and allowing it to set. The pie can be made a day ahead of time, but hold off on making the topping until you’re ready to serve it. Feeling fancy? Garnish your pie with a few chocolate shavings or more crushed chocolate wafers—or, for the true diner experience, serve alongside coffee (or espresso if you prefer) or a tall glass of milk.
Step 2
Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
Step 4
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
Step 5
Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Do Ahead: Pie (without topping) can be chilled up to 1 day. Editor’s note: This classic dessert recipe was originally printed in the February 2004 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our favorite pie recipes →
