Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- Vanilla ice cream, for serving (optional, but highly recommended)
Feel free to substitute walnuts with pecans or omit them altogether if you prefer a nut-free pie.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan. This step reminds me of the times I spent with my Abuela, learning the importance of preparation in cooking.
- In a medium bowl, whisk together the sugar, flour, cocoa powder, and salt. This dry mixture will form the base of our pie, much like the foundational flavors in the Mexican dishes I grew up with.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients, stirring until smooth. The batter should be thick and glossy, reminiscent of the chocolate rivers in my childhood dreams.
- Fold in the chopped walnuts if you’re using them. This step is optional, but it adds a lovely texture that I adore.
- Pour the batter into the prepared pie pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until the edges are set but the center remains slightly gooey.
- Allow the pie to cool slightly before serving with a scoop of vanilla ice cream. Watching the ice cream melt into the warm pie is one of life’s small joys, akin to the way my family’s laughter would fill our kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International