Sweet Choccy Beetroot

Try this unconventional pie for Pie Week!

Celebrate Pie Week this 3rd-9th March with this bold and unexpected creation that combines earthy beetroot with rich dark chocolate for a pie that’s as visually stunning as it is delicious.  

Dark Chocolate & Beetroot Pie

Ingredients: 

For the pastry:

150g plain flour 

75g unsalted butter, chilled and cubed 

1 tbsp caster sugar 

1-2 tbsp ice-cold water 

A pinch of salt  

For the filling: 

400g raw beetroot, peeled and grated 

200g dark chocolate (70% cocoa), chopped 

200ml double cream 

100ml whole milk 

100g light brown sugar 

2 large eggs 

1 tsp vanilla extract 

1/2 tsp ground cinnamon 

1/4 tsp ground ginger 

A pinch of sea salt

For the topping:

100g crème fraîche 

Zest of 1 orange 

A handful of chopped pistachios  

Method:

1. Make the pastry:  In a large bowl, rub the chilled butter into the flour and salt until it resembles breadcrumbs. Stir in the caster sugar.  

Gradually add the ice-cold water, 1 tsp at a time, mixing until the dough comes together. Shape into a disc, wrap in cling film, and chill for 30 minutes.

2. Prepare the filling: Preheat the oven to 180°C (160°C fan).  

In a saucepan, gently heat the double cream and milk until just simmering. Remove from heat and stir in the chopped dark chocolate until melted and smooth.  

In a separate bowl, whisk together the eggs, brown sugar, vanilla extract, cinnamon, ginger, and salt. Gradually whisk in the chocolate mixture.  

Fold in the grated beetroot until evenly combined.  

3. Assemble the pie: Roll out the chilled dough on a floured surface and line a 23cm pie dish. Trim and crimp the edges.  Pour the beetroot and chocolate filling into the crust, spreading it evenly.  

4. Bake: Place the pie on the middle shelf of the oven and bake for 40-45 minutes, or until the filling is set and the crust is golden.  

Allow the pie to cool completely before serving.  

5. Add the topping: Mix the crème fraîche with the orange zest and either pipe around edge of pie or dollop onto each slice. Sprinkle with chopped pistachios for a crunchy contrast.