Ingredients:

  • 1 unbaked 9-inch deep-dish pie crust
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 cup (120ml) boiling water
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/4 cup (45g) semi-sweet chocolate chips
  • 1 cup (200g) granulated sugar
  • 1/4 cup (57g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (135g) mini chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Fit your unbaked pie crust into the 9-inch deep-dish pie plate, crimping the edges decoratively.
  2. In a small saucepan over medium heat, combine 1/2 cup sugar, cocoa powder, and boiling water. Stir until the sugar dissolves. Remove from heat and stir in 1/2 tsp vanilla and 1/4 cup chocolate chips until melted and glossy. Set aside to cool slightly.
  3. In a large mixing bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Beat in the egg, milk, and 1 tsp vanilla extract until smooth.
  4. Sift the flour, baking powder, and salt into the wet mixture. Mix on low speed until just combined, then fold in the 3/4 cup mini chocolate chips by hand.
  5. Pour the warm chocolate sauce into the bottom of the unbaked pie shell. Carefully spoon the cake batter over the sauce without stirring. The cake will rise to the top during baking.
  6. Place the pie on a baking sheet. Bake for 45 to 50 minutes, or until the cake top is golden brown and a toothpick inserted into the cake layer comes out clean.
  7. Allow the pie to cool on a wire rack for at least 30 minutes to allow the chocolate sauce to reach a fudgy consistency.