Chocolate Transparent Pie
A delicious chocolate dessert from Chef Rose Lawrence.

Ingredients for Pie

  • 4 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons raw sugar
  • 2 teaspoons sea salt
  • 32 ounces cultured butter
  • 6 ounces raw whole milk, chilled
  • 1 egg yolk


  • 1 stick of butter, melted
  • 2 cups raw sugar
  • 3/4 cup full fat cream, room temperature
  • 3 eggs, room temperature
  • 4 Tablespoons cocoa powder, sifted
  • 1 teaspoon sea salt
  • 1/2 cup dark chocolate chips

Directions for Pie

1. Cut the butter into 1/2-inch cubes and chill. Whisk together flour, sugar and salt. Add butter to the bowl and toss till coated. Use your fingers to break up butter working it into the flour. After a few minutes, dump mixture onto your pastry surface and continue to cut butter into the flour with your bench scraper. Meanwhile, gently beat egg with raw milk.

2. Once the butter is the size of irregular pea sized chunks, make a well in the center of the dry ingredients and add raw milk egg mixture. Use your bench scraper to fold the butter-flour mixture into the well until incorporated. Dough should be sticky, dry and clumpy. Begin to squeeze and knead the dough together, using your bench scraper to gather any stray bits. Once dough is together, shaggy messy and spotted with butter but together, divide into four roughly equal discs and wrap in plastic wrap. Allow to chill for minimum 30 minutes or overnight in your fridge. Once cold dough can be moved to freezer, keeps for 4 months so you can have pie ready in a snap whenever you want it.

3. Pull one disc of dough from fridge, lightly flour your pastry surface and begin to roll out, starting in the center rolling away from you and toward you. Give the pastry a quarter turn clockwise and continue rolling out from center, repeat this process. Use flour sparingly to keep pastry from sticking, use your bench scraper as needed to help as well. Roll out pastry to roughly 12 inches diameter for a 8-9 inch pie pan, and at least 1/4 inch thick, ideally 1/8 inch thick. Roll pastry up onto your rolling pin, like a scroll and transfer to your pie pan. Lay crust into pie pan gently, letting the extra of your crust hang over the entire rim.

4. Roll excess dough under, making large crimps around the edges. Dock the pie sides and bottom using a fork. Place pie in fridge to relax and firm up for 20-30 mins

Directions for Pie Filling

1. Melt butter and pour over chocolate. Let stand for 1-2 minutes and stir to melt till smooth. Stir in cocoa powder. Set aside.

2. In a separate bowl, whisk eggs with cream, sugar and sea salt. Whisking vigorously, add cream mixture to chocolate.

3. Brush entire service of pie dough with egg wash of, 1 egg and a splash of milk whisked together. Sprinkle scalloped edges with large grain raw sugar. Let dry for 5-10 minutes in freezer while your oven preheats to 375.

4. Pour filling into shell, leaving enough headspace for the filling to puff up during baking. Bake for 1 hour, until crust is rich golden brown and center is puffed and jiggly.

5. Allow to cool for 30 minutes before slicing in. Filling will fall, and its sugar shell will crack as it sets.

Pro Tip

1) Play around with different flours for the crust to highlight the season and bring out different notes in your chocolate.

2) Really bring out the chocolate punch by finishing off the pie with a large grain sea salt sprinkled on top or do super decadent and add a scoop of ice cream

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