½ cup cornstarch (or 1/4 cup arrowroot or tapioca)
½ tsp baking soda
1 ½ cups sugar
9 ounces dark chocolate, finely chopped
1 tbsp unsweetened cocoa powder
2 tbsp unsalted butter
2-3 cups whipped cream
Dark chocolate for shaving
Pre-baked pie shell
Instructions
In a medium saucepan, combine red wine, baking soda, sugar, and cornstarch. Whisk over medium-low heat for 10 minutes.
Add the finely chopped dark chocolate and unsweetened cocoa powder to the saucepan. Whisk until the mixture is well combined.
Add 1 tbsp of unsalted butter to the chocolate-wine mixture. Continue whisking until the butter is melted and fully incorporated.
Pour the chocolate-wine mixture into the pre-baked pie shell.
Refrigerate the pie for 24 hours to allow the flavors to meld and the filling to set.
Prior to serving, top the chilled pie with 2-3 cups of whipped cream, spreading it evenly over the surface.
Use a grater or peeler to shave dark chocolate over the whipped cream for an elegant finishing touch.
Serve the red wine chocolate pie immediately and enjoy the rich, decadent flavors.
Note: You can experiment with different types of pie crusts or add a pinch of salt to enhance the chocolate flavor. Feel free to customize the whipped cream and chocolate shavings according to your preferences.
