Dark Chocolate and Blueberry Pie

Try this colorful, fruity and chocolatey pie


Makes 10 servings

For the crust

  • 2 cups (500 ml) Graham cracker crumbs
  • 1/4 cup (60 ml) cocoa powder
  • 2 tbsp (30 ml) granulated sugar
  • 1/2 cup (125 ml) melted butter

For the dark chocolate layer

  • 1 Chocolats Favoris Original Dark Fondue
  • 1/2 cup (125 ml) heavy cream (35% m.f.)
  • 1/4 cup (60 ml) butter
  • 1/4 cup (60 ml) milk

For the blueberry layer

  • 2 cups (500 ml) fresh blueberries
  • 1 tbsp (15 ml) freshly squeezed lemon juice
  • 1/3 cup (80 ml) granulated sugar
  • 2 tbsp (30 ml) cornstarch
  • 2 tbsp (30 ml) water
  • 2 tbsp (30 ml) heavy cream (35% m.f.)
  • 2 tbsp (30 ml) butter

To serve

  • Fresh blueberries

The BEST chocolate fondue ever! Made of sustainable and fair-trade cocoa. 

Get my fondues


For the crust: 

  • Preheat the oven to 350°F (170°C). Butter a 9 in (23 cm) tart pan with a removable bottom.
  • In a bowl, combine the Graham cracker crumbs, cocoa powder, and sugar. Add the melted butter and mix, using a fork, until the butter is evenly distributed. Press the mixture against the bottom and the sides of the tart pan. Bake for 12 minutes, then transfer the crust (in its pan) to a wire rack to cool

For the dark chocolate layer: 

  • Melt the Chocolats Favoris Original Dark Fondue according to the packaging instructions. Meanwhile, in a small saucepan, heat the heavy cream until simmering, then remove from the heat and cover.
  • When the fondue is ready, pour it into the hot cream and whisk to incorporate. Add the butter and whisk to melt and incorporate. Whisk in the milk. Pour the chocolate mixture into the cool crust and smooth out the top. Refrigerate at least 15 minutes.

For the blueberry layer: 

  • Using a hand or stand blender, process the blueberries and lemon juice to a smooth puree. Strain and discard the seeds.
  • Transfer the blueberry puree to a saucepan. Whisk in the sugar, then bring to a simmer While the blueberry puree warms up, in a small bowl, whisk together the cornstarch and water. Pour the cornstarch slurry into the hot blueberry puree and whisk to incorporate. Cook over medium heat, whisking continuously, until the mixture has thickened, about 3 minutes. Remove from the heat, then whisk in the butter and cream.
  • Pour the blueberry mixture into the tart crust, over the dark chocolate layer. Smooth out the top and refrigerate at least 3 hours. Garnish with fresh blueberries and serve.