Give Our Pie With Chocolate Filling Recipe a Shot
Make a simple pie with chocolate filling from scratch, measure ingredients, mix crust and filling, assemble and bake safely with adult supervision.
Step-by-step guide to Give Our Pie With Chocolate Filling Recipe a Shot
Step 1
Ask an adult to preheat the oven to 375°F (190°C).
Step 2
Measure 1 1/4 cups all-purpose flour 1/2 teaspoon salt and 1 tablespoon granulated sugar into a mixing bowl.
Step 3
Cut 6 tablespoons cold unsalted butter into small cubes and add the cubes to the bowl.
Step 4
Use a pastry cutter or two forks to work the butter into the flour until the mixture looks like coarse crumbs.
Step 5
Add 3 tablespoons ice-cold water one tablespoon at a time and stir until the dough holds together then shape it into a flat disk and chill it in the refrigerator for 15 minutes.
Step 6
Lightly flour a clean surface and roll the chilled dough into a circle about 12 inches across.
Step 7
Gently lay the rolled dough into the 9-inch pie dish press it to fit and trim any extra edges.
Step 8
Line the crust with parchment paper and fill it with pie weights or dried beans.
Step 9
Ask an adult to blind-bake the crust at 375°F (190°C) for 15 minutes then remove the weights and bake 5 more minutes and lower the oven to 350°F (175°C).
Step 10
In a medium bowl whisk 3/4 cup granulated sugar 1/4 cup unsweetened cocoa powder 2 tablespoons cornstarch and a pinch of salt then whisk in 2 beaten eggs and 1 cup milk until smooth.
Step 11
Ask an adult to melt 1/4 cup butter then stir the melted butter and 1 teaspoon vanilla into the chocolate filling.
Step 12
Pour the chocolate filling into the pre-baked crust and ask an adult to bake the pie at 350°F (175°C) for 30–35 minutes until the center is set.
Step 13
Let the pie cool on a wire rack for at least 1 hour so the filling finishes setting.
Step 14
Share your finished creation on DIY.org.
Help!?
Can I substitute the 6 tablespoons cold unsalted butter with something else?
You can use salted butter or margarine instead of the 6 tablespoons cold unsalted butter, but reduce or omit the 1/2 teaspoon salt in the flour and still cut the fat into small cold cubes for the right crust texture.
What should I do if the dough is too sticky or falls apart when I try to shape it into a disk?
If the dough is too sticky after adding the 3 tablespoons ice-cold water, dust the surface with extra flour and chill longer, and if it crumbles add another teaspoon of ice-cold water at a time until it holds together before chilling for 15 minutes.
How can I adapt tasks for different ages so kids can help safely with the recipe?
Let younger kids measure the flour, sugar, and cocoa and press the chilled dough into the 9-inch pie dish while an adult handles the oven and hot steps, and allow older kids to roll the 12-inch circle, blind-bake the crust, and whisk the chocolate filling with supervision.
How can we extend or personalize the chocolate pie once the filling is made?
Before pouring the filling into the pre-baked crust, stir in a teaspoon of instant espresso or chopped nuts, and after the pie cools for at least 1 hour, top with whipped cream and a sprinkle of flaky sea salt before sharing on DIY.org.
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Facts about baking for kids
🍫 Chocolate comes from cacao beans and was first used by Mesoamerican cultures more than 3,000 years ago.
🥧 The word “pie” appears in English from the 14th century, but people wrapped fillings in pastry long before that.
🔥 Baking uses dry heat—pies are often baked between 350°F and 425°F (175–220°C) depending on the recipe.
🥄 Measuring ingredients by weight (grams) is usually more accurate than cups, especially for chocolatey fillings.
🧈 Shortcrust pastry gets flaky because cold butter is rubbed into flour, creating tiny pockets that puff when baked.
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