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Home > Restaurants > Recipes > Dark-Chocolate Cream Pie in a Brown-Butter Sablé shell

Dark-Chocolate Cream Pie in a Brown-Butter Sablé shell

Provided by: Chef Dominique Ansel

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2½ sticks unsalted butter
½ cup dark-brown sugar
1 medium egg
1¾ cups AP flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/8 tsp. salt
2 tbs. cocoa powder


In a medium saucepan, melt butter over medium heat. Swirl the pan occasionally to ensure the butter is cooking evenly. The butter will start to foam; the color will gradually change from yellow to golden to a toasty brown, with a nice nutty aroma. Remove the pan from the heat and transfer the brown butter to a heatproof bowl. In a stand mixer fitted with a paddle attachment, mix together ¾ cup brown butter, the brown sugar, and the egg on medium speed until evenly combined. Scrape down the sides of the bowl with a rubber spatula. In a bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder until evenly combined. With the mixer on low speed, slowly add the dry-ingredient mixture until evenly combined. Transfer the dough onto a floured work surface. Flatten into a rectangle about ¼ inch thick, cover in plastic wrap, and chill in the fridge for 1 hour. Preheat oven to 350. On a floured surface, roll out the dough into a 14-inch round. Transfer the dough into a lightly greased 9-inch pie plate, gently pressing down into the corners and up the sides. (If the dough becomes too soft, chill in the refrigerator until firm again). Trim away excess dough using a paring knife, leaving a 1-inch overhang around the edge. Form a fluted edge around the rim with your fingers. Chill or freeze the pie shell in the pie pan for a minimum of 15 minutes until ready to use. Remove from the fridge/freezer. Using a fork, poke holes across the bottom surface to prevent the base from rising. Place pie pan onto a baking sheet and bake on the center rack (18 to 20 minutes, depending on your oven) or until the crust looks dry. Remove from oven and let cool completely.

Fill with Chocolate Diplomat Cream.

(Published 2015)