Introduction & Inspiration: A Classic, Rich, and Creamy Delight
This Chocolate Pie is a timeless classic, and for good reason! I love its incredibly smooth, rich, and deeply chocolatey filling, nestled within a perfectly baked, flaky crust. It’s a dessert.
The inspiration for this recipe comes from my love for all things chocolate. And a desire to create a pie that was both decadent and relatively easy to make. I wanted to create something special.
I’ve experimented with different variations of chocolate pie recipes over the years. And this one is my absolute favorite. It’s a recipe that I’m confident you’ll love.
This pie is perfect for any occasion, from a holiday gathering to a simple weeknight dessert. It’s a guaranteed crowd-pleaser. And it’s a celebration of pure, unadulterated chocolate indulgence.
Nostalgic Appeal (and the Comfort of a Homemade Pie)
Chocolate Pie, with its creamy, rich filling and its familiar, comforting flavor, evokes a sense of nostalgia and home-baked goodness. It reminds me of family gatherings, holiday meals, and the simple pleasure of a slice of homemade pie.
This recipe captures that classic appeal, with its straightforward ingredient list and its relatively easy preparation. It’s a way to enjoy a beloved dessert without any unnecessary fuss. It is a delicious.
There’s something inherently satisfying about the combination of a smooth, intensely chocolatey filling and a flaky, buttery crust. It’s a flavor and texture combination. A true delight.
It’s the kind of pie that’s perfect for sharing with loved ones. Or for savoring all to yourself with a dollop of whipped cream. A moment of pure chocolatey bliss.
Homemade Focus (and the Joy of Making Your Own Pudding)
I’m a strong advocate for homemade desserts, and this Chocolate Pie is a perfect example of why. Making your own pie, from the filling to the crust, allows you to control the quality of the ingredients. Creating a dessert.
Store-bought versions of chocolate pie often lack the fresh flavor, the perfectly smooth texture, and the intense chocolatey richness that you can achieve with homemade. When you bake from scratch.
This recipe features a homemade chocolate pudding filling. Which is surprisingly easy to make. It requires just a few simple ingredients and a bit of stirring. It’s incredibly rewarding.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the joy of making your own pudding. And to enjoy.
Flavor Goal
The flavor goal of this Chocolate Pie is to achieve a deep, rich, and intensely chocolatey flavor. Balanced with sweetness, a hint of vanilla, and a buttery, flaky crust.
The crust, whether homemade or store-bought, provides a buttery and slightly salty foundation for the chocolate filling. A good flaky crust is essential.
The filling, made with sugar, cornstarch, salt, whole milk, egg yolks, bittersweet chocolate, vanilla extract, and butter. It is the star of the show. It’s incredibly smooth, creamy.
The bittersweet chocolate provides a deep, rich flavor that’s not overly sweet. The overall effect is a pie that’s both decadent and incredibly satisfying. A chocolate lover’s dream.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Filling:
Granulated sugar provides sweetness. Cornstarch is the thickening agent.
Salt enhances the flavors of the other ingredients. Whole milk provides the liquid base for the pudding filling.
Egg yolks add richness, color, and help to create a smooth, creamy texture. Bittersweet chocolate, finely chopped.
Vanilla extract enhances the flavor of the chocolate. Unsalted butter adds richness and a smooth, glossy finish to the filling.
Pie crust, baked and cooled (you can use a homemade, store-bought, Oreo, or graham cracker crust). Whipped cream, to serve (optional), is a classic accompaniment.
Essential Equipment
You’ll need a few basic kitchen tools:
A medium saucepan: for making the pudding filling.
A whisk.
A 9-inch pie plate (if making your own crust).
A rolling pin (if making your own crust).
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1 ½ cups sugar
- ¼ cup cornstarch
- ¼ tsp. salt
- 3 cups whole milk
- 4 egg yolks
- 6 ½ oz. bittersweet chocolate, finely chopped
- 2 tsp. vanilla extract
- 2 Tbsp. butter
- 1 pie crust, baked and cooled (or can use Oreo or graham cracker crust)
- Whipped cream, to serve
These are the ingredient amounts from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the chocolate, eggs, and butter.
Step-by-Step Instructions
Ready to bake a rich and delicious Chocolate Pie? Here’s a detailed, step-by-step guide:
1. Prepare the Pudding Filling: In a medium saucepan, stir or whisk together the granulated sugar, cornstarch, and salt.
Pour in the whole milk and egg yolks.
Whisk to combine until the mixture is smooth.
2. Cook the Pudding:
Stir the mixture constantly over medium heat.
Cook until the mixture just barely comes to a boil and becomes thick, about 6 to 8 minutes (maybe less, maybe more; just watch it). The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat.
3. Add Chocolate, Vanilla, and Butter: Add the finely chopped bittersweet chocolate, vanilla extract, and butter to the hot pudding.
Stir until everything is beautifully combined and the chocolate is fully melted.
4. Pour Filling into Crust: Pour the chocolate pudding into the baked and cooled pie crust (if there is extra, spoon it into small dishes for individual servings).
5. Chill:
Place the pie in the refrigerator, uncovered, to chill for at least 4 hours. This allows the filling to set completely.
6. Serve: Cut the chilled pie into slices.
Serve with a dollop of whipped cream, if desired. Enjoy your incredibly delicious, homemade Chocolate Pie!
Troubleshooting
Common issues and solutions:
Problem: The pudding filling is too runny.
Solution: Make sure you’re cooking the pudding long enough, until it’s thick enough to coat the back of a spoon. Also, make sure you’re using the correct amount of cornstarch. And, be sure to chill.
Problem: The pudding filling is lumpy.
Solution: Make sure you’re whisking the pudding constantly while it’s cooking. You can also strain the hot pudding through a fine-mesh sieve to remove any lumps.
Problem: The chocolate doesn’t melt completely.
Solution: Make sure you’re using finely chopped chocolate. You can also gently heat the mixture over low heat, stirring constantly, until the chocolate is fully melted.
Problem: The crust is soggy.
Solution: Make sure you’re baking the crust until it’s golden brown and crisp before adding the filling. If using a pre-made crust, follow package instructions for pre-baking.
Problem: Filling is too sweet. Solution: Adjust to your taste.
Tips and Variations
Tips and variations for this recipe:
Tip: For an even richer flavor, use a combination of bittersweet and semi-sweet chocolate.
Tip: If you don’t have whole milk, you can use 2% milk, but the filling may be slightly less rich.
Tip: To prevent a skin from forming on the pudding while it cools, press a piece of plastic wrap directly onto the surface of the hot pudding.
Variation: Use an Oreo cookie crust or a graham cracker crust instead of a traditional pie crust.
Variation: Add a layer of whipped cream or meringue topping to the chilled pie.
Variation: Sprinkle the top of the pie with chocolate shavings, chopped nuts, or sea salt.
Variation: Add a tablespoon of instant espresso powder to the filling for a mocha flavor.
Variation: Use a different extract.
Serving and Pairing Suggestions
Serving ideas:
Serving Suggestions:
Serve the pie chilled, straight from the refrigerator.
Serve it as a dessert for a family dinner, a holiday gathering, a potluck, or any occasion.
It’s a classic dessert that’s perfect for any time of year.
Pairing Suggestions:
This pie pairs well with a variety of beverages and accompaniments.
A glass of cold milk.
A cup of coffee or espresso.
A dessert wine, such as a port or a sherry.
A scoop of vanilla ice cream.
It is a perfect dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 slices):
- Calories: Approximately 400-500
- Protein: 6-8 grams
- Fat: 25-35 grams (mostly from the chocolate, butter, egg yolks, and crust)
- Carbohydrates: 40-50 grams
- Fiber: 2-3 grams
This is only a general estimate. This Chocolate Pie is a relatively rich and decadent dessert, due to the chocolate, butter, sugar, egg yolks, and crust.
It does provide some protein and fiber. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using a lower-fat crust.
Print
Chocolate Pie
Description
This Chocolate Pie is a timeless classic, and for good reason! I love its incredibly smooth, rich, and deeply chocolatey filling, nestled within a perfectly baked, flaky crust. It’s a dessert
Ingredients
- 1 ½ cups sugar
- ¼ cup cornstarch
- ¼ tsp. salt
- 3 cups whole milk
- 4 egg yolks
- 6 ½ oz. bittersweet chocolate, finely chopped
- 2 tsp. vanilla extract
- 2 Tbsp. butter
- 1 pie crust, baked and cooled (or can use Oreo or graham cracker crust)
- Whipped cream, to serve
Instructions
1. Prepare the Pudding Filling: In a medium saucepan, stir or whisk together the granulated sugar, cornstarch, and salt.
Pour in the whole milk and egg yolks.
Whisk to combine until the mixture is smooth.
2. Cook the Pudding:
Stir the mixture constantly over medium heat.
Cook until the mixture just barely comes to a boil and becomes thick, about 6 to 8 minutes (maybe less, maybe more; just watch it). The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat.
3. Add Chocolate, Vanilla, and Butter: Add the finely chopped bittersweet chocolate, vanilla extract, and butter to the hot pudding.
Stir until everything is beautifully combined and the chocolate is fully melted.
4. Pour Filling into Crust: Pour the chocolate pudding into the baked and cooled pie crust (if there is extra, spoon it into small dishes for individual servings).
5. Chill:
Place the pie in the refrigerator, uncovered, to chill for at least 4 hours. This allows the filling to set completely.
6. Serve: Cut the chilled pie into slices.
Serve with a dollop of whipped cream, if desired. Enjoy your incredibly delicious, homemade Chocolate Pie!
Recipe Summary and Q&A
Let’s recap this delicious Chocolate Pie baking journey!
Summary: This Chocolate Pie features a smooth, rich, and intensely chocolatey pudding filling made from scratch, baked in a flaky pie crust. It’s a classic dessert that’s perfect for any chocolate lover.
Q&A:
Q: Can I make this pie ahead of time?
A: Yes, this pie is perfect for making ahead of time! In fact, it needs to chill for at least 4 hours, or preferably overnight, before serving. You can make it up to 2 days in advance.
Q: Can I freeze this pie?
A: Yes, you can freeze this pie. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have bittersweet chocolate. Can I use semi-sweet chocolate?
A: Yes, you can use semi-sweet chocolate instead of bittersweet chocolate, but the flavor will be slightly sweeter.
Q: Can I use a pre-made crust? A: Absolutely.
Q: How do I prevent the crust from becoming soggy? A: Prebake the crust.