Chocolate Pie
User Reviews
4.9
Chocolate Pie
Description
This Chocolate Pie starts with a pre-baked 9-inch pie crust that is baked with parchment and pie weights to ensure a dry, golden crust. The chocolate filling is prepared by whisking sugar and unsweetened cocoa powder, then gradually adding milk and cooking over medium heat until simmering. Meanwhile, egg yolks are mixed with some milk, flour, and salt, then tempered slowly with the hot chocolate mixture to avoid curdling.
The combined custard cooks on medium-low, stirring constantly until thick and bubbling, then removed from heat to incorporate butter and vanilla, creating a smooth, rich filling. This is poured into the cooled crust and chilled to set. Whipped cream is served on top for contrast to the dense chocolate.
The dessert slices cleanly when the knife is warmed and wiped between cuts. Variations include using evaporated or whole milk, adding chocolate shavings or ganache as decoration, and substituting crusts such as graham cracker or Oreo for a no-bake option. Store-bought crusts may require adjusting baking time.
Ingredients
- 1 pie crust homemade or store-bought
- 1½ cups granulated sugar (300g)
- ½ cup cocoa powder 50g, unsweetened
- 2 cups milk 480ml
- 4 large egg yolk
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ cup butter cubed (57g, unsalted
- 1 teaspoon vanilla extract
- Whipped Cream for serving
Instructions
- Preheat the oven to 400F.
- Line a 9-inch pie pan with pie crust and crimp as desired. Line with parchment paper and fill with pie weights. Bake for 20 minutes. Remove parchment and weights and continue baking until the edges and bottom are golden and appear dry, 10 to 15 minutes. Cool completely.
- In a medium saucepan, whisk together the sugar and cocoa powder. Slowly whisk in 1½ cups of milk until well combined. Place over medium-high heat and bring to a simmer, stirring frequently. Reduce the heat to medium-low.
- Meanwhile, in a large heat-proof mixing bowl, whisk together the remaining ½ cup of milk, egg yolks, flour, and salt until well combined. When the milk comes to a simmer, slowly whisk the hot milk into the egg mixture. Pour back into the saucepan.
- Cook over medium-low heat, stirring constantly until thickened and bubbling, about 5 minutes. Remove from the heat and stir in the butter and vanilla until melted and completely combined. Pour the pudding into the baked pie shell. (For an extra velvety filling, run the pudding through a fine mesh sieve before filling the pie.) Refrigerate (uncovered) for at least 4 hours or overnight before slicing. Serve with whipped cream, if desired. Keep leftovers covered and refrigerated for up to 1 week.
Notes
- Whole milk or evaporated milk can be used for the filling depending on preference.
- When mixing the hot milk with egg yolks, add slowly to prevent curdling and scrambled eggs.
- Cold egg yolks separate from whites more easily than room temperature ones, reducing breakage risk.
- Warm the knife under hot water and clean between slices for smooth cutting of the pie.
- For a no-bake version, substitute the crust with a graham cracker or Oreo cookie crust.
- Decorate whipped cream topping with shaved chocolate or chocolate ganache if desired.
- Store-bought pie crusts may bake faster due to their thinner nature—baking times should be adjusted accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 120mg | 40% |
| Sodium | 263mg | 11% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 450IU | 9% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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