Why You’ll Love This Recipe

Chocolate Pie is the ultimate dessert for chocolate lovers! With its creamy, rich, and velvety filling nestled in a buttery, flaky pie crust, this pie is a perfect balance of indulgence and comfort. Whether you’re celebrating a special occasion, enjoying a cozy evening at home, or serving guests at a gathering, this classic dessert is always a crowd-pleaser. The smooth chocolate filling, combined with a hint of vanilla and topped with whipped cream or chocolate shavings, makes this pie irresistible. It’s simple to make, yet decadent enough to feel like a special treat every time.

Ingredients

For the crust:

1 pre-made pie crust (or homemade if preferred)

For the chocolate filling:

1 ½ cups heavy cream
1 ¼ cups whole milk
1 cup granulated sugar
4 large egg yolks
6 oz semi-sweet chocolate (chopped)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 tablespoons cornstarch (for thickening)
Pinch of salt

For the topping:

Whipped cream (optional, for garnish)
Chocolate shavings or cocoa powder (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the crust:

Prepare the crust: If using a store-bought pie crust, follow the instructions for baking it until golden. If you’re making your own, prepare and bake it according to your recipe. Allow the pie crust to cool completely before adding the filling.

For the chocolate filling:

Heat the cream and milk: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat.
Whisk the egg yolks: In a separate bowl, whisk the egg yolks together with the cornstarch, salt, and a small amount of the warm milk mixture. This step tempers the egg yolks to avoid curdling.
Combine the mixtures: Slowly pour the egg yolk mixture into the warm milk mixture, whisking constantly to avoid cooking the eggs. Return the saucepan to medium heat and cook the mixture, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes.
Add the chocolate: Once the mixture has thickened, remove it from the heat and stir in the chopped semi-sweet chocolate and butter until the chocolate has fully melted and the mixture is smooth. Stir in the vanilla extract.
Chill the filling: Pour the chocolate filling into the prepared pie crust, smoothing the top with a spatula. Let the pie cool at room temperature for about 15 minutes, then transfer it to the refrigerator to chill for at least 3 hours or until the filling is fully set.

For the topping:

Top the pie: Once the chocolate pie has set, garnish with whipped cream and chocolate shavings or a light dusting of cocoa powder if desired.
Serve: Slice and enjoy!

Servings and Timing

Servings: This recipe makes about 8 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 3 hours
Total time: 3 hours 30 minutes

Variations

Peanut Butter Chocolate Pie: Add a layer of peanut butter filling underneath the chocolate filling for a rich, peanut buttery twist.
Mint Chocolate Pie: Add 1 teaspoon of mint extract to the chocolate filling for a refreshing mint chocolate flavor.
S’mores Chocolate Pie: Top the pie with mini marshmallows and toasted graham cracker crumbs to create a s’mores-inspired dessert.
Chocolate Hazelnut Pie: Stir in ¼ cup of Nutella into the chocolate filling for a creamy hazelnut flavor.

Storage/Reheating

Storage: Store the chocolate pie in the refrigerator, covered with plastic wrap or foil, for up to 4 days.
Freezing: You can freeze the pie for up to 2 months. Allow it to thaw in the refrigerator overnight before serving.
Reheating: This pie is best served chilled, but you can let it sit at room temperature for 10-15 minutes before serving if you prefer it slightly warmer.

FAQs

Can I use a store-bought pie crust?

Yes, using a pre-made pie crust is a convenient option. Just be sure to bake it according to the package instructions and let it cool completely before adding the filling.

Can I make the filling ahead of time?

Yes, the chocolate filling can be made ahead of time. After cooking the filling, let it cool at room temperature, then cover and refrigerate until ready to assemble the pie. Just pour it into the cooled crust when you’re ready to serve.

Can I use dark chocolate instead of semi-sweet chocolate?

Yes, you can use dark chocolate for a richer, slightly less sweet pie. Just make sure to adjust the sugar according to your taste.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of flour. However, cornstarch tends to give a smoother texture, so using it is recommended for the creamiest filling.

Can I make this pie without eggs?

Yes, you can make an eggless chocolate pie by using egg replacers such as cornstarch or a mixture of milk and flour to thicken the filling.

How can I prevent the pie from cracking?

To avoid cracks, make sure not to overcook the filling. Stir constantly while thickening, and once the pie is cooled and set, don’t disturb it too much during the chilling process.

Can I make the pie without the whipped cream topping?

Yes, the pie can be served without whipped cream, but the topping adds a light contrast to the rich, creamy filling. If you prefer a different topping, you can also use chocolate ganache or a dusting of powdered sugar.

Can I use chocolate chips instead of chopped chocolate?

Yes, chocolate chips will work, but chopped chocolate may melt more smoothly. If using chips, be sure to stir them well to ensure they melt completely.

Can I freeze individual slices of chocolate pie?

Yes, you can freeze individual slices of chocolate pie. Wrap them tightly in plastic wrap and store them in an airtight container or freezer-safe bag for up to 2 months.

How do I know when the pie filling has thickened properly?

The filling should be thick enough to coat the back of a spoon and leave a line when you run your finger through it. It should be smooth and velvety without being too runny.

Conclusion

Chocolate Pie is the perfect dessert for any occasion, offering a rich and creamy filling with a smooth, indulgent chocolate flavor. With its simple ingredients and minimal prep time, this pie will become a go-to favorite for anyone who loves chocolate desserts. Whether served for a family dinner, a holiday celebration, or just as a sweet treat, this classic chocolate pie is sure to impress everyone at the table.

Chocolate Pie Recipe

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A rich, creamy chocolate pie with a velvety filling, nestled in a flaky pie crust and topped with whipped cream and chocolate shavings. This indulgent dessert is perfect for chocolate lovers.

Author: Laura
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

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Instructions

Prepare the crust by baking it according to the package instructions or your recipe, then let it cool completely.

For the chocolate filling, combine the heavy cream, milk, and sugar in a saucepan. Heat over medium until it begins to simmer, then remove from heat.
Whisk the egg yolks with cornstarch, salt, and a small amount of warm milk mixture. Slowly pour it into the milk mixture, whisking constantly. Return to medium heat, cooking for 5-7 minutes until thickened and bubbling.
Remove from heat and stir in chopped chocolate, butter, and vanilla extract until smooth.
Pour the chocolate filling into the cooled pie crust, smoothing the top. Let the pie cool at room temperature for 15 minutes, then refrigerate for at least 3 hours until fully set.
Once chilled, garnish with whipped cream and chocolate shavings or cocoa powder if desired. Slice and serve!

Notes

For extra richness, use dark chocolate instead of semi-sweet chocolate.
Make an eggless version using cornstarch or flour to thicken the filling.
Chocolate chips can be used, but chopped chocolate tends to melt smoother.
Feel free to add a drizzle of caramel or top with mini marshmallows for added flair.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg