You know, the combination of blueberries and chocolate together doesn’t get enough attention.
There’s the classic chocolate-covered strawberry. A fan favorite. And you’ll often see chocolate and raspberries paired together in a torte or cake.
But chocolate and blueberries? Meh, not so much.
I vow to change that! The pair deserves recognition.
It started with my white chocolate blueberry almond flour truffles. But I’ve moved on to (literally) bigger things I think you’ll really enjoy.
Blueberry pie on its own is a sweet dream. But chocolate blueberry pie is a decadent fantasy.
If you enjoy dark chocolate, this recipe will be a delight. The juicy filling is a mixture of chopped dark chocolate along with handfuls of fresh blueberries and coconut sugar.
Aim for 70-75% cocoa content – it’s the perfect amount of bitterness to balance the sweet blueberries.
The coconut sugar, rather than granulated white sugar, is an intentional deviation (though you can still use plain ol’ sugar with delicious results). I prefer to use coconut sugar in this recipe as it will be less cloyingly sweet, and far more complex. You’ll taste subtle layers of caramelized sugar and nuttiness – all tastes that will hold up to a darker, deeper, rich cocoa flavor.
While you certainly can enjoy a slice warm, with the chocolate melted and the blueberries bursting and syrupy, the real treat is when you eat it cold after it sets in your refrigerator.
A drastically different experience!
Some of the chocolate melts as you’re baking. Some.
The larger chunks that didn’t melt entirely will re-harden as they cool – and then you’ll get the pleasure of eating delectable candy chunks with each bite!
Join me – support the beautiful union of chocolate and blueberry in this remarkable dessert. You’ll be just as pleased as I am, if not more.Print
Dark Chocolate Blueberry Pie
- Total Time: 2 hours, 25 minutes
- Yield: 1 9-inch pie 1x
If you think blueberry pie is the best dessert, you need to try our chocolate blueberry pie. The extra ingredient is truly indulgent.
- 2 9-inch unbaked pie dough rounds*
- All-purpose flour, for dusting
- 6 cups fresh whole blueberries, divided
- 1/2 cup coconut sugar or white granulated sugar
- Juice of 1/2 a lemon
- 3 tablespoons arrowroot starch
- 1 3.5-ounce dark chocolate bar, roughly chopped
- 1/4 cup whole milk, for the crust
- 1/2 cup coconut or turbinado sugar, for the crust
For the Filling:
- Place two cups of the blueberries in a large bowl. Add the coconut sugar, lemon juice, and arrowroot powder. With a large fork or masher, mash the berries slightly until some of the juices start to flow, and the mixture gets a little liquidy.
- Add the chopped dark chocolate and the remaining 4 cups of the berries. Stir to coat the berries with the mixture. Set aside.
For the Assembly:
- Set out a 9-inch pie pan.
- For the bottom crust, roll out one pie round until it is slightly larger than your pan, with an extra 1/2-inch circumference around the pan. Use flour to prevent the crust from sticking as you roll. Transfer to the bottom of the pan pan. Press down on the bottom and sides, and cut any excess around the edges.
- Add the blueberry mixture to the pie plate.
- For the top crust, you can create a lattice effect with the top crust, or use the dough to cover the entire top of the dough. Use flour for dusting to prevent sticking. Crimp the edges, and remove any excess dough. If using the dough to cover the entire pie, use a knife to slice a small opening to allow steam to escape.
- Use any scraps of dough for extra decorations.
- Let the unbaked pie chill in the refrigerator for at least 30 minutes, or up to 1 hour. As the pie is chilling, preheat the oven to 350°F.
- Remove the pie from the fridge. Brush the top crust with the milk, and evenly sprinkle the sugar on top.
- Bake for 60 to 75 minutes, until the crust is a light brown color and you can see the filling lightly bubbling.
- Remove from the oven and let cool slightly for 20 minutes before serving warm. To serve cold, let the pie cool completely at room temperature, and place in the refrigerator to cool and set for at least 4 hours.
*We love our recipe for Pate Brisee Pie Crust! Flaky, buttery, crispy, perfect! Simply double the recipe and divide the dough into two equal rounds.
- Prep Time: 1 hour
- Cook Time: 60 minutes
- Category: Pie
- Method: Baking
- Cuisine: Baked Goods
Keywords: blueberry, pie, dark chocolate, coconut sugar
Cooking by the Numbers…
Step 1 – Prep
Measure out the blueberries, sugars, arrowroot starch, and milk. Juice the lemon and chop the chocolate.
Prep the dough by forming two flat rounds, one to line the bottom of a 9-inch pie pan, and one for the top crust and decorations. Dust with flour as necessary to prevent sticking, and be be sure to give enough time for the dough to rest in the refrigerator before rolling.
For more help with this step, we have a great tutorial that will teach you how to make the perfect dough, in addition to helpful tips on rolling, decorating, and baking.
For a nutty taste and whole grain texture, use our recipe for an all-butter spelt flour crust!
Step 2 – Mash Some of the Filling
Place two out of the six cups of the blueberries in a large bowl.
Add the coconut sugar, lemon juice, and arrowroot powder. With a large fork or masher, mash the berries slightly until some of the juices start to flow, and the mixture gets a little liquidy.
All of the berries do not have to be mashed, just enough that the mixture starts to liquify.
Don’t have coconut sugar, or don’t want to use it? In a pinch, you can easily use an equal portion of granulated white sugar instead. The results will still be sweet and fantastic.
Step 3 – Add the Rest of the Filling Ingredients
Add the chopped dark chocolate and the remaining 4 cups of the berries. Stir to coat the berries with the mixture. Set aside.
Step 4 – Add the Filling to the Pan
Place all of the filling in the prepared pan and spread it out evenly.
Step 5 – Form the Top Crust and Chill
With the second dough round, use it to top the pie, with a design of your own choosing. Use a lattice crust design, or roll out the entire dough to cover the top. Be sure to cut some slits in the dough if covering the entire top of the pan with a dough crust in order for steam to escape as it’s baking.
Allow the decorated pie to chill in the refrigerator for at least 30 minutes, to re-chill the butter in the dough so it doesn’t melt during baking.
While it’s chilling, preheat your oven to 350°F.
Step 6 – Brush with Milk and Sprinkle with Sugar
Once it has chilled for the appropriate amount of time, brush the top with milk and sprinkle with the sugar. The milk will give the crust a beautiful browned color, and the extra sugar will provide a delicious crunch.
Step 7 – Bake
Bake for 60-75 minutes, or until the top of the crust is lightly browned, and you can see the filling is bubbling if using a lattice crust.
Step 8 – Cool and Serve
Remove from the oven and let cool slightly for 20 minutes before serving warm with plenty of ice cream!
Or, let the pie cool completely at room temperature, and place in the refrigerator to cool and set for at least 4 hours.
When Is Adding Chocolate Ever a Bad Idea?
Never. Never, ever, ever.
Add it to pie filling. You’ll love it.
Especially in this recipe, where some of it melts to create a thick, syrupy filling, and some of it stays intact as large, soft chunks you’ll enjoy biting into for an extra surprise.
It’s like a dessert wrapped in another dessert! Win, win!
Now, who’s going to play around with this recipe? Maybe you’ll use milk or white chocolate, if you like something a little sweeter?
Or – stay with me here – use one of those caramel-filled candy bars instead for something even more over-the-top indulgent! Unbelievable deliciousness!
What will you choose? Once you decide, let me know in the comment section below. Let’s talk, bakers.
Want pie all the time? We do! Maybe more of the fruit-filled recipes below will tickle your fancy:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Tim Mallon on July 23, 2013. Last updated: December 28, 2019 at 1:25 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.
11 thoughts on “Dark Chocolate Blueberry Pie: An Indulgent Upgrade of a Classic Dessert”
OMG! this looks gorgeous!!! beautiful pie and beautiful pics.
Love the idea of this pie cold from the fridge with the chocolate chunks running through it. Blueberry and chocolate is not something that I normally put together but this makes me think that I should!
This pie looks just scrumptious… I love the way it oozes from its crust!!
I think I will have to bake this pie this weekend… it sounds perfectly delicious!!
Love the insight- so true! And the pie looks delish!
What perfect timing! I’m positively drowning in blueberries right now and I’ve been scrambling for new recipes to use them up. This one is definitely going on the list.
I want to be drowning in blueberries.
I made this pie yesterday. It is an unusual flavor combination but it actually turned out really well. Thanks for the inspiration!
I made this pie last summer and LOVED it! What a unique combination. I’m wanting to make it again this weekend, but fresh blueberries are still a bit pricey right now. Do you think it would change much if I used frozen?
Thanks for both the recipe and the words.
Thanks so much for the comment and I am glad you liked the pie! Hooray for unique combinations, haha. I think the frozen blueberries will work as well. Sometimes frozen berries can release a little more liquid so it may help to add an additional tablespoon of arrowroot or cornstarch, but it should be no problem using frozen. I have used frozen with this recipe and it worked great–I usually let mine cool so I don’t notice if it is more runny–as I love cold fruit pie, haha.
This is the bomb diggity bomb! Thanks for sharing this recipe!