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This is the best chocolate pie you will ever have with its velvety rich chocolate filling and light cream on top for the perfect contrast. Chocolate pie makes a perfect dessert any night of the week and can be made in advance!
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At Sweet C’s, I add lots of tips in all of my recipes – so you can make this dish, understand why it works, and what each ingredient means to the flavor of a recipe – so even the most beginner home cook can become an expert and feel empowered in the kitchen. I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!
Table of Contents
Homemade Chocolate Pie
I love love love chocolate and so does everyone in my house… and probably the world. I use a custard method to make this homemade chocolate pie which ensures a smooth and rich filling. The trick is to watch the temperature of the dairy so that the eggs don’t scramble in the mixture when you combine them and keep whisking.
You can make this chocolate pie ahead of time which makes it a favorite of mine to bring for Thanksgiving and Christmas or just to a friend’s house or potluck. Garnish your pie with loads of cream and some chocolate shavings for a professional finish. Bon Appetite!
How to Make Chocolate Cream Pie
First assemble the following ingredients:
- 9” pie crust (1) – The pie crust serves as the buttery and flaky foundation, holding the rich filling of the chocolate pie.
- White granulated sugar (1 ½ cup) – Sugar sweetens the pie filling, balancing the bitterness of the chocolate and enhancing the overall flavor.
- Cornstarch (1/3 cup) – Cornstarch acts as a thickener, ensuring that the chocolate filling sets properly and maintains a smooth consistency.
- Salt (¾ tsp) – A pinch of salt in the chocolate pie helps to intensify the chocolate flavor and cut through the sweetness.
- Milk (3 cups) – Milk adds creaminess and richness to the filling, creating a luscious texture that complements the crisp pie crust.
- Semisweet chocolate chips (¾ cup) – Semisweet chocolate chips melt into the filling, providing a deep, chocolaty flavor with just the right amount of sweetness.
- Unsweetened chocolate squares (2 oz) – Unsweetened chocolate squares provide a robust chocolate foundation, allowing for more control over the sweetness level of the pie.
- Egg yolks (4) – Egg yolks enrich the pie filling, contributing to its creamy texture and helping it to set upon cooling.
- Vanilla extract (1 tbsp) – Vanilla extract adds a subtle complexity to the chocolate flavor, enhancing the depth and aroma of the pie.
Use this Method
Heat Chocolate. Combine sugar, cornstarch, and salt in a medium-sized saucepan. Stir the milk in gradually, then add the chocolate chips and chopped chocolate squares.
Boil Briefly. Place the saucepan over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute.
Combine with Egg. Put beaten egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Add Vanilla. Whisk egg yolk mixture back into the mixture in the saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir for 1 minute. Remove from heat; stir in vanilla extract.
Assemble. Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped cream and optional chocolate shavings for garnish.
Tips and Tricks for Perfect Chocolate Pie
Pre-bake the Crust – To prevent a soggy crust, pre-bake (blind bake) your pie crust until it’s partially or fully cooked. This is especially important for custard-based fillings like chocolate.
Smooth Ganache – For a silky and smooth chocolate filling, heat your cream to just below boiling before pouring over finely chopped chocolate. Let it sit for a few minutes and then stir until smooth. This method helps in creating a glossy ganache filling.
Avoid Overbaking – Overbaking can cause the filling to crack. Remove the pie from the oven when the edges are set but the center is still slightly wobbly; it will continue to set as it cools.
Chill Thoroughly – Allow your pie to chill completely before slicing to ensure the filling is firm and easier to cut. This could mean several hours or even overnight in the refrigerator.
Use a Hot Knife for Slicing – Dip your knife in hot water and wipe it dry before slicing the pie. This technique helps make clean and smooth cuts through the chocolate.
Add a Pinch of Salt – Incorporating a small amount of salt into the filling can enhance the flavors of the chocolate and reduce the overall sweetness.
Experiment with Flavors – Infuse your filling with different flavors such as vanilla, espresso, orange zest, or even a splash of your favorite liqueur. This can add a unique twist to your pie.
Thicken the Filling Properly – Ensure your filling is thickened properly on the stove before pouring it into the crust. It should coat the back of a spoon.
Decorate with Creativity – Once your pie has set, you can top it with whipped cream, chocolate shavings, cocoa powder, or even fresh berries for an extra touch of elegance and flavor.
FAQS
For the best flavor, use a high-quality chocolate that you enjoy eating on its own. A combination of semisweet chocolate and unsweetened chocolate is often recommended to balance sweetness and depth of flavor.
Pre-bake (blind bake) your crust before adding the chocolate filling. This will help seal the crust and prevent it from becoming soggy when the filling is added.
Yes, you can use milk chocolate, but it will make the pie sweeter and milder in flavor. You may want to reduce the amount of added sugar to compensate.
Cornstarch acts as a thickener, giving the filling a firmer structure that slices cleanly and holds its shape when served.
If the filling is too bitter, you can add a little more sugar or a splash of cream to soften the bitterness. Also, ensure you’re using the right type of chocolate as specified in the recipe.
Yes, chocolate pie is a great make-ahead dessert. It can be prepared a day or two in advance and stored in the refrigerator until ready to serve.
The filling should be cooked just until it starts to thicken and bubble slightly. It will continue to set as it cools, so avoid overcooking it, which could make it rubbery or too firm.
Popular toppings include whipped cream, chocolate shavings, a dusting of cocoa powder, raspberries, or even caramel drizzle for an extra touch of sweetness and flair.
What to Serve with Chocolate Cream Pie
Whipped Cream – A dollop of light, fluffy whipped cream can balance the richness of the chocolate.
Vanilla Ice Cream – A classic choice, vanilla ice cream complements the deep chocolate flavor with its creamy sweetness.
Raspberry Sauce – The tartness of raspberry sauce can cut through the sweetness and add a fruity dimension.
Coffee – A hot cup of coffee pairs perfectly with chocolate, enhancing its flavors with a bitter contrast.
Caramel Drizzle – Adding a caramel drizzle over the pie brings a buttery sweetness that goes great with chocolate.
Nut Toppings – Chopped almonds, walnuts, or pecans add a delightful crunch and nutty flavor.
Mint Leaves – A few fresh mint leaves can provide a refreshing, cooling effect.
Sea Salt – Sprinkling a bit of sea salt on top of the pie can enhance the chocolate’s flavor complexity.
Orange Zest – The zest from an orange adds a citrusy spark that pairs well with dark chocolate.
Port Wine – A glass of Port, with its sweet and rich profile, is a luxurious complement to chocolate desserts.
Cheese – Surprisingly, certain cheeses like Brie or cream cheese can pair nicely with chocolate pie, offering a creamy texture and contrasting taste.
Dust of Cinnamon or Chili Powder – A light dusting of cinnamon or chili powder can add warmth and a spicy kick, respectively.
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Best Chocolate Pie
Equipment
Ingredients
- 1 9” pie crust, baked
- 1 ½ cups white granulated sugar
- ⅓ cup cornstarch
- ¾ tsp salt
- 3 cups milk
- ¾ cup semisweet chocolate chips
- 2 oz unsweetened chocolate squares, chopped
- 4 egg yolks, beaten
- 1 tbsp vanilla extract
Instructions
- Combine sugar, cornstarch, and salt in a medium-sized saucepan. Stir the milk in gradually, then add the chocolate chips and chopped chocolate squares.
- Place the saucepan over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute.
- Put beaten egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
- Whisk egg yolk mixture back into the mixture in the saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir for 1 minute. Remove from heat; stir in vanilla extract.
- Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped cream and optional chocolate shavings for garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy!
Delicious!