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Chocolate Pie Recipe

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3.9 from 8 reviews

This luscious Chocolate Pie features a rich, creamy chocolate custard filling nestled in a crisp pie crust. Made with bittersweet chocolate and vanilla, it’s a decadent dessert that’s chilled to perfection and served with a dollop of whipped cream for an irresistible treat.

Ingredients

Filling

  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 egg yolks
  • 6 1/2 ounces bittersweet chocolate, finely chopped
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter

Crust

  • 1 pie crust, baked and cooled (or substitute with Oreo or graham cracker crust)

To Serve

  • Whipped cream

Instructions

  1. Prepare the custard base: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually pour in the whole milk and add the egg yolks, whisking continuously until the mixture is smooth and combined.
  2. Cook the mixture: Place the saucepan over medium heat and stir constantly. Cook until the mixture thickens and begins to bubble gently, about 6 to 8 minutes. The texture should be similar to pudding. Remove from heat immediately once bubbling to avoid curdling.
  3. Add chocolate and flavor: Stir in the finely chopped bittersweet chocolate, vanilla extract, and butter, mixing thoroughly until the chocolate is fully melted and the custard is smooth and glossy.
  4. Fill the crust: Pour the warm chocolate custard into the prepared pie crust. If there is any leftover custard, transfer it into small serving dishes for later enjoyment.
  5. Chill: Refrigerate the pie uncovered for 4 hours to allow it to set properly.
  6. Serve: Slice the chilled pie and garnish each serving with a generous dollop of whipped cream. Enjoy!

Notes

  • Be sure to stir constantly while cooking the custard to prevent lumps and burning.
  • If preferred, substitute the pie crust with Oreo or graham cracker crust for a different texture and flavor.
  • Use high-quality bittersweet chocolate for the richest taste.
  • Allow the pie to chill fully for proper setting and best texture.
  • Extra custard can be stored in small dishes and refrigerated, consumed within 2 days.

Find it online: https://lauracooks.com/chocolate-pie-recipe/