Chocolate Tarte Au Sucre (Sugar Pie)
Ingredients:
Pie crust
- 2 cups flour
- 1 cup shortening (or cold butter if you prefer)
- 1 teaspoon salt
- 4 tablespoons ice water
Filling
- 1/2 cup brown sugar
- 2 ounces bittersweet chocolate, melted and cooled
- 1/2 cup maple syrup
- 1 tablespoon flour
- 1 tablespoon cocoa powder
- 2 eggs
- 3/4 cup heavy cream
- 2 tablespoons melted butter
- Pinch of salt
- Whipped cream, for serving
Instructions:
Pie crust
- Combine the flour and salt in a large bowl.
- Cut the shortening or butter into cubes and add to the flour mixture. Use a pastry blender or fork to mix until pea-sized bits have formed throughout.
- Add cold water and use a fork to blend until the mixture forms a dough, being careful not to overtax.
- Divide into 2 equal portions. Flatten into discs and wrap them in plastic. Refrigerate the one that you are using for your pie for an hour before rolling out. The other can be stored in the freezer up to a month.
- When the dough is chilled, roll it out on a floured surface to the size of your 8 or 9 inch pie plate (I used an 8 inch). Gently transfer to a pie plate and cut off any excess dough around the edges. You can crimp the edges with your fingers, a fork or add decoration around the outside (I cut out some leaves in the extra dough that were not super successful).
Filling
- Preheat the oven to 375 degrees F.
- Whisk together all filling ingredients and pour into prepared pie crust. Cover the edges with foil or a pie edge protector to prevent burning.
- Bake at 375 degrees F. for 1 hour. It should look set but will still jiggle when moved. It will solidify as it cools. Let cool completely before serving with a dollop of whipped cream.