Chocolate Pie

Indulge in the rich, velvety goodness of this classic Chocolate Pie, a dessert that’s sure to satisfy your sweet tooth. With a smooth and creamy chocolate filling nestled in a perfectly baked crust, this pie is a delightful treat for any occasion. Its luxurious texture and decadent flavor come from a blend of dark chocolate, heavy cream, and a touch of butter, making each bite a heavenly experience.

Top it off with a dollop of freshly whipped cream and a sprinkle of chopped chocolate for an elegant finish that’s both impressive and irresistible. Perfect for holidays, celebrations, or a special weeknight treat, this Chocolate Pie is sure to become a favorite in your dessert repertoire.

Chocolate Pie

Ingredients

1 pre-baked pie crust

⅓ cup cornstarch

1¼ cups granulated sugar

¼ teaspoon salt

4 large egg yolks

2½ cups whole milk

½ cup heavy cream

6 ounces dark chocolate (70% cocoa), finely chopped

2 tablespoons unsalted butter

1 tablespoon pure vanilla extract

Topping:

Freshly whipped cream

Finely chopped dark chocolate for garnish

Instructions

Prepping the Pie Crust:

Preheat Oven: Set your oven to 350°F (175°C).

Prepare Crust: Place the pie crust into a 9-inch pie dish. Trim any extra dough and neatly crimp the edges.

Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Carefully remove the parchment paper and weights, then bake for an additional 10 minutes or until the crust turns a light golden color. Let the crust cool completely.

Making the Chocolate Filling:

Combine Dry Ingredients: In a medium saucepan, whisk together the cornstarch, granulated sugar, and salt.

Add Wet Ingredients: Gradually mix in the egg yolks, whole milk, and heavy cream. Stir continuously to blend everything smoothly.

Cook Mixture: Place the saucepan over medium heat, whisking constantly. Cook until the mixture starts to bubble around the edges and thickens.

Incorporate Chocolate and Butter: Remove the pan from the heat. Stir in the chopped dark chocolate, unsalted butter, and vanilla extract. Continue stirring until the chocolate and butter are completely melted and the mixture is smooth.

Assemble Pie: Pour the chocolate filling into the cooled pie crust, spreading it evenly.

Chill: Use a spatula to smooth the top of the filling. Refrigerate the pie for at least 6 hours to let it set.

Serve: Top with freshly whipped cream and garnish with finely chopped dark chocolate if desired.

Notes:

Pie Crust: Ensure the pie crust is fully cooled before adding the chocolate filling to prevent the filling from becoming runny. If using a store-bought crust, follow the instructions for pre-baking as directed.

Cornstarch: The cornstarch is crucial for thickening the pudding filling. Make sure it is well combined with the sugar and salt before adding the liquid to avoid lumps.

Mixing Ingredients: When combining the egg yolks, milk, and cream, whisk continuously to ensure a smooth mixture and prevent the eggs from curdling.

Heat Control: Cook the pudding over medium heat and stir constantly. This helps prevent the mixture from sticking to the bottom of the pan and ensures even thickening.

Melting Chocolate: Make sure the dark chocolate is finely chopped to ensure it melts quickly and evenly. Stir the chocolate into the hot pudding filling until it’s completely smooth.

Chilling Time: Allow the pie to chill for at least 6 hours, or overnight if possible, to ensure the filling sets properly. This step is important for achieving the right texture.

Whipped Cream: For the best results, whip the cream just before serving to ensure it holds its shape. You can sweeten it slightly with sugar or vanilla if desired.

Garnishing: Finely chop the dark chocolate for garnish to add a bit of texture and extra flavor. Alternatively, you can use chocolate shavings or curls for a more decorative touch.

Storage: Store the pie in the refrigerator. It’s best enjoyed within a few days, but it can be kept covered in the fridge for up to a week.

Serving Tip: Serve the pie chilled, and consider adding a light dusting of cocoa powder or a drizzle of chocolate sauce for extra flair.

Nutrition Information:

YIELDS: 8 slices | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of chocolate?

Yes, you can use milk chocolate or semi-sweet chocolate if you prefer a sweeter pie.

Adjust the sugar level to taste, as milk chocolate is generally sweeter than dark chocolate.

Can I make this pie ahead of time?

Absolutely! This pie is ideal for making ahead of time.

After assembling the pie, refrigerate it for at least 6 hours or overnight to allow the filling to set properly.

Can I use a store-bought pie crust?

Yes, you can use a pre-made store-bought pie crust to save time.

Just make sure to follow the instructions for pre-baking if it is required.

What if I don’t have a pie dish?

Answer: If you don’t have a pie dish, you can use a tart pan or even a springform pan.

Just make sure to adjust the baking time if needed, depending on the size and shape of the pan.

Can I use a gluten-free pie crust?

Yes, you can use a gluten-free pie crust if you need to accommodate dietary restrictions.

Store-bought gluten-free pie crusts are available, or you can make your own.

How do I store leftover pie?

Store leftover pie in the refrigerator, covered with plastic wrap or foil.

It will keep well for up to a week.

You can also freeze the pie for up to 3 months; just ensure it’s wrapped tightly to prevent freezer burn.

Can I freeze this pie?

Yes, you can freeze the pie.

After chilling it in the refrigerator, cover it tightly and freeze.

Thaw it in the refrigerator before serving to ensure the filling is properly defrosted.

What can I use instead of heavy cream?

You can substitute heavy cream with whole milk or half-and-half, but the filling may be less rich and creamy.

For a lighter option, you can use evaporated milk, but it will change the texture slightly.

Can I make this pie without eggs?

Yes, you can make an egg-free version using egg substitutes like cornstarch or arrowroot powder.

Use 2 tablespoons of cornstarch or arrowroot powder mixed with a bit of water for each egg yolk.

How do I make sure my filling is smooth and lump-free?

To ensure a smooth filling, whisk the ingredients thoroughly and continuously while cooking.

Strain the filling through a fine-mesh sieve into the pie crust to remove any lumps before chilling.