Prep Time: 30 minutes

Freeze Time: 30 minutes

Chill Time: 1 hour

Bake Time: 45 minutes

Total Time: 2 hours 15 minutes

Servings: 6




One ¼ cup all-purpose flour, plus more for rolling

1 tbsp. granulated sugar

½ tsp. kosher salt

½ cup cold unsalted butter cut into

1/2-inch pieces

3 tbsp. Ice water, or more as needed


10 tbsp. unsalted butter melted and cooled

¾ cup granulated sugar

Two large eggs at room temperature

One large egg yolk at room temperature

2 tbsp. canola oil

1 tsp. vanilla extract

¾ cup unsweetened cocoa powder

½ cup all-purpose flour

2 tsp. Instant espresso granules

½ tsp. kosher salt

½ cup chopped walnuts or hazelnuts

½ cup semisweet chocolate chips, divided



Pulse the ingredients for the crust approximately three times in a food processor to incorporate the flour, sugar, and tsp. of salt. Butter the flour mixture in the food processor with cold butter. Till butter resembles pea-sized chunks, pulse approximately six times. Put 3 tbsp of water on top of the butter mixture. The dough should form beads that resemble couscous after about six pulses. If necessary, add one additional tbsp of cold water.

Press the dough into a single mass after transferring it to a work surface. The dough should be formed and pressed into a disk.

Place in the refrigerator for up to two days after being wrapped in plastic.

The dough should be unwrapped and lightly dusted with flour on a work surface. Give the dough 10 minutes to soften at room temperature. Flour the dough’s top surface. Roll the disk into a 12-inch circle using a rolling pin and gently dusted with flour.

Insert into the bottom and up the sides of a 9-inch pie pan. To crimp the edges, fold them under as desired. For 30 minutes, wrap in plastic wrap and freeze.

The oven should be preheated at 350 degrees F (175 degrees C). Fill the pie pan with dry beans or pie weights after placing parchment paper over the dough.

Bake in the preheated oven for about 15 minutes or until the crust begins to firm.

The pie dish with the parchment paper and pie weights should be carefully removed from the oven. Bake the pie pan for 8 to 12 minutes or until the crust is lightly golden brown.

Transfer to a wire rack and cool for about 20 minutes until room temperature.

Melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract should all be thoroughly combined and smooth in a bowl. Just mix the chocolate, flour, instant espresso, and salt. Add nuts and 1/4 cup chocolate chips and mix well.

Scrap the mixture into the chilled crust, then smooth the top with a tiny offset spatula. Top the pie with the remaining 1/4 cup of chocolate chips.

Bake for 30 to 35 minutes in the oven or until a toothpick inserted in the center comes out clean. If the crust browns too quickly, cover it with aluminum foil. Before serving, let cool for 20 minutes.

Smith, Steve. Gas Griddle Cookbook: 1200 Days of Delicious, Healthy, and Affordable Gas Griddle Recipes for Perfect Outdoor Cooking (pp. 163-165). Édition du Kindle.