Eggless Chocolate Pie
10 servings
60 minutes
Eggless chocolate pie is a delightful treat from American cuisine that emerged during the egg shortage era but became popular for its rich texture and deep chocolate flavor. This pie has a dense, moist consistency that harmonizes with a light and rich cream. The absence of eggs makes it accessible for people with certain dietary restrictions. The rich cocoa aroma fills the home with warmth, while the delicate chocolate cream adds extra sweetness and silkiness to the pie. It is perfect for festive tea parties, special occasions, or simply enjoying with family. It can be served with a cup of hot coffee or freshly brewed tea, and storing it in the refrigerator allows the flavor to develop even more.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Pour half of the cocoa powder into a large bowl and add boiling water. Let it sit for 2 minutes.
- Cocoa powder: 100 g
- Boiling water: 480 ml
3
In another bowl, mix flour, baking powder, baking soda, and salt.
- Wheat flour: 360 g
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: pinch
4
Add butter, vanilla, and sugar to the flour and mix until smooth.
- Vegetable oil: 80 ml
- Vanilla bean paste: 3 teaspoons
- Sugar: 300 g
5
Add the flour mixture to the cocoa and mix.
- Wheat flour: 360 g
- Cocoa powder: 100 g
6
At the end, add vinegar and mix.
- 9% table vinegar: 30 ml
7
Grease the pie pan with vegetable oil.
- Vegetable oil: 80 ml
8
Pour the batter into the pie pan and bake for 40-45 minutes. To check for doneness, insert a toothpick into the pie; it should come out clean and dry.
9
Cool the pie on a rack.
10
For the cream, beat softened margarine with vanilla paste and a pinch of salt using a mixer.
- Margarine: 230 g
- Vanilla bean paste: 3 teaspoons
- Salt: pinch
11
Add the remaining cocoa powder and a third of the powdered sugar. Mix.
- Cocoa powder: 100 g
- Icing sugar: 300 g
12
Gradually add the remaining powder and pour in the milk. Periodically clean the sides of the bowl with a silicone spatula to ensure a smooth cream.
- Icing sugar: 300 g
- Boiling water: 480 ml
13
Cover the cooled chocolate pie with cream, serve immediately or store in the refrigerator for up to 2 days.
