Yes, you read that right! This is a recipe for a chocolate pie that contains one whole bottle of red wine. And it’s pretty incredible!

Last year, friends invited my husband and me to their house for dinner. I always love when people cook for me! I’m sure many of you can relate! The hostess and her husband prepared this bottle of wine chocolate pie and served it after dinner. It was fantastic. And it was all I could do to not ask for a second slice.

If I’d seen the recipe, which is from the Food Network online, I would have skimmed by it. Chocolate and wine? In a pie?! The recipe author, who’s unnamed, is a genius.

The pie crust is easily made with any variety of cookie, but the double chocolate punch from these pizelles was perfect.

From the Food Network Kitchen: “We managed to fit a whole bottle of wine in this decadent dark chocolate pie. Perfect for a grown-up dinner party, it offers the best of both worlds.”

Bottle of Wine Chocolate Pie

Crust:
9 ounces or 2 cups chocolate wafer cookie crumbs
1 stick or 8 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch of fine salt

Filling:
1/2 cup cornstarch
1 1/4 cups plus 3 tablespoons sugar, divided
1 750ml bottle dry red wine
12 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
Pinch of fine salt

Topping:
2 cups cold heavy cream
Chocolate curls, optional

Position a rack in the center of the oven and preheat to 325 degrees F.

Toss together the cookie crumbs, butter, sugar, and salt in a medium bowl. Press into the bottom and sides of a 9” deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Let cool completely on a wire rack.

Combine the cornstarch and 1 1/4 cups sugar in a saucepan and very slowly whisk in the wine to prevent lumps from forming. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes.

Remove from the heat and stir in the chocolate, butter, and salt until smooth.

Pour the filling into the cooled crust and refrigerate until chilled and set, about 4 hours and up to overnight.

Right before serving, whip the cream with the remaining 3 tablespoons of sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream.

If desired, scatter chocolate curls over the top before serving.

As you can tell I messed up the crust. And it’s just a graham cracker crust with chocolate cookies. So I had a different plan. I followed the recipe again for the wine and chocolate filling, and instead put it in coupes. After cooling, I added whipped cream and a beautiful cookie.

Yes!!!

I just need to stay away from baking anything.