Vienna Chocolate Pie

A reliable and delicious old pie recipe from Pillsbury

Course Dessert

Cuisine American

Keyword Vienna Pie

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Cookie Madness

Cost 5

Ingredients

1 9 inch refrigerated pie crust, prepared and baked for a filled pie See Note
1 ½ cups sugar (290 grams)
3 Tbsp all-purpose flour (25 grams)
¾ tsp instant coffee granules or instant espresso powder
¼ tsp ground cinnamon
1 pinch salt
4 large eggs room temperature
½ cup buttermilk
1 ½ tsp vanilla
½ cup butter or margarine (salted butter), softened (114 grams)
2 oz unsweetened baking chocolate, melted (56 grams)
¼ cup slivered almonds or sliced almonds

Instructions

Prepare a 9 inch deep dish pastry crust as you would for a filled (cream) type pie. That means bake it or par-bake it. These days we usually par-bake. If using a Pillsbury crust, follow directions on box. If using a homemade crust, see note.
Preheat the oven to 400 degrees F.
In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt.
In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Transfer to refrigerator to chill.

Notes

You can also use a homemade pie crust. Cover a 9 inch deep dish pie pan with dough, cover dough with greased foil, press down with pie weights and bake at 425 for about 15 minutes. This will give you a partially baked crust. Let the partially baked crust cool before using. If you'd prefer to fully bake the crust, remove the foil and weights and bake another 10 minutes at 375. Again, let cool before filling. You will also need to shield the edges during the last 15 minutes of baking.