Ingredients:

  • 1 (9-inch / 23 cm) deep-dish pie crust, unbaked
  • 1/2 cup (1 stick / 115 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) granulated sugar
  • 1/3 cup (35 g) unsweetened cocoa powder (preferably Dutch-process)
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 teaspoon (3 g) fine sea salt
  • 2 large eggs, lightly beaten
  • 1 teaspoon (5 ml) pure vanilla extract

Instructions:

  1. Preheat the oven to 350°F / 175°C. Position an oven rack in the middle. Place the pie crust into the pie plate and crimp the edges if necessary.
  2. Melt the butter gently in a small saucepan or microwave. Set aside to cool slightly while preparing dry ingredients.
  3. In a large mixing bowl, whisk together the granulated sugar, cocoa powder, all-purpose flour, and salt until completely uniform, ensuring all cocoa lumps are broken up.
  4. Pour the slightly cooled melted butter and the vanilla extract into the dry mixture. Stir until just combined; the mixture will be thick and paste-like.
  5. Incorporate the lightly beaten eggs into the chocolate mixture. Whisk gently but thoroughly until the filling is smooth, glossy, and uniform (about 30 seconds). Do not over-mix.
  6. Pour the smooth filling immediately into the prepared pie crust.
  7. Create a foil ring or use a dedicated pie shield to cover the outer edges of the crust to prevent burning.
  8. Bake for 40 to 45 minutes. The pie is done when the edges are set and puffy, but the very center still has a slight, noticeable wobble when gently shaken.
  9. Remove the pie from the oven and place it on a wire rack. Crucially, allow the pie to cool completely (2-3 hours) before slicing to ensure the fudgy center sets properly.