Description

This chocolate pie features a rich, creamy chocolate filling nestled in a crisp, buttery pie crust and topped with luscious whipped cream. Perfectly balanced in sweetness and texture, it’s an irresistible dessert for any chocolate lover and makes a stunning centerpiece for holidays or special occasions.

Ingredients

Units Scale

For the Pie Crust

1 9-inch prepared pie crust (store-bought or homemade)

For the Chocolate Filling

3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
2 3/4 cups whole milk
4 large egg yolks
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Blind Bake the Pie Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish, trim the edges, and crimp if desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and continue baking for another 5-8 minutes, until the crust is golden brown. Let cool completely.
Prepare the Chocolate Filling: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and bubbles, about 7-9 minutes.
Temper and Add Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot chocolate mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan, whisking constantly. Cook for another 2 minutes, until thickened further.
Add Chocolate, Butter, and Vanilla: Remove the saucepan from the heat and stir in the chopped chocolate, butter, and vanilla extract until melted and smooth.
Fill and Chill the Pie: Pour the chocolate filling into the cooled pie crust, spreading evenly. Place a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
Make Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Top and Serve: Remove plastic wrap from the pie, and spread or pipe whipped cream over the chocolate filling just before serving. Slice and enjoy!

Notes

For a shortcut, use a store-bought graham cracker crust or chocolate cookie crust instead of traditional pie crust.
Chill the pie overnight for the best texture and flavor.
Add chocolate curls or shavings on top for extra flair.
You can use dark chocolate for a deeper chocolate flavor, or milk chocolate for a milder result.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 370
Sugar: 28g
Sodium: 200mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 5g
Cholesterol: 120mg