Description
This classic Chocolate Pie features a rich and creamy chocolate filling nestled in a perfectly baked 9-inch pie crust. The luscious chocolate custard is made with cocoa powder, whole milk, egg yolks, and butter, then topped with lightly sweetened whipped cream and garnished with delicate chocolate shavings. Perfect for chocolate lovers seeking a no-fail, homemade dessert that combines smooth texture with indulgent flavor.
Ingredients
Scale
Pie Crust
- 1 prepared 9-inch pie crust (homemade or store-bought)
Chocolate Filling
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish
- Chocolate shavings or curls
Instructions
- Prepare the Pie Crust: Preheat your oven to 375°F (190°C). If your pie crust is unbaked, line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes or until the crust turns golden brown. Allow it to cool completely before adding the filling.
- Make the Chocolate Filling: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually add the whole milk, whisking continuously until the mixture is smooth and lump-free.
- Cook the Chocolate Mixture: Place the saucepan over medium heat and stir constantly. Cook until the mixture thickens and starts to bubble, about 6 to 8 minutes. Reduce the heat to low and cook for an additional minute while stirring.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot chocolate mixture into the yolks while whisking vigorously to temper them. Then, pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture.
- Finish Cooking the Filling: Cook the combined mixture over low heat for about 2 minutes, stirring constantly until thick and glossy. Remove from heat, then stir in the unsalted butter and vanilla extract until fully incorporated.
- Assemble the Pie: Pour the chocolate filling into the cooled pie crust and smooth out the surface. Cover the filling directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
- Prepare the Whipped Cream Topping: Whip the heavy cream with powdered sugar using a mixer or whisk until soft peaks form.
- Serve: Spread the whipped cream evenly over the chilled chocolate pie. Garnish with chocolate shavings or curls before serving for an elegant finish.
Notes
- For a richer chocolate flavor, substitute half of the cocoa powder with melted semisweet chocolate.
- You can make mini chocolate pies by dividing the filling into small tart shells.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, Baking
- Cuisine: American
