Description
This luscious Chocolate Pie features a flaky blind-baked pie crust filled with a rich and creamy homemade chocolate pudding made from dark chocolate and a blend of whole milk and cream. Topped with whipped cream and extra chopped chocolate, this dessert is perfect for chocolate lovers seeking a classic, indulgent treat.
Ingredients
Scale
Pie Crust
- 1 prepared pie crust (homemade or storebought)
Pie Filling
- ⅓ cup cornstarch
- 1 ¼ cup sugar
- ¼ teaspoon salt
- 4 large egg yolks
- 2 ½ cups whole milk
- ½ cup heavy cream
- 6 ounces chopped dark chocolate (70% cocoa)
- 2 tablespoon unsalted butter
- 1 tablespoon vanilla extract
Topping
- Whipped cream
- Chopped dark chocolate
Instructions
- Blind Bake the Pie Crust: Preheat the oven to 350 degrees Fahrenheit. Place 1 prepared pie crust into a 9-inch pie dish, trimming any excess dough and crimping the edges for a decorative touch. Line the crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling.
- Bake the Crust: Bake the pie crust for 20 minutes. Carefully remove the parchment paper along with the weights or beans, then continue baking the crust for an additional 10 minutes until golden and fully baked. Remove from the oven and allow it to cool to room temperature.
- Prepare the Chocolate Pie Filling: In a medium saucepan, whisk together ⅓ cup cornstarch, 1 ¼ cup sugar, and ¼ teaspoon salt to combine the dry ingredients uniformly.
- Add Wet Ingredients: Whisk in 4 large egg yolks, 2 ½ cups whole milk, and ½ cup heavy cream. Mix well to form a smooth batter with no lumps.
- Cook the Pudding: Place the saucepan over medium heat and continuously whisk the mixture. Cook until it begins to bubble around the edges and thickens to a pudding-like consistency. Keep stirring to avoid lumps and sticking.
- Incorporate Chocolate and Butter: Remove the thickened pudding from heat. Stir in 6 ounces chopped dark chocolate, 2 tablespoons unsalted butter, and 1 tablespoon vanilla extract. Continue stirring until all the chocolate and butter have melted completely, resulting in a smooth, rich chocolate filling.
- Chill the Pie Filling: Pour the chocolate filling into the cooled pie crust. Smooth the surface evenly with a spatula. Place the pie in the refrigerator to chill and set for at least 6 hours, ensuring the filling firms up properly.
- Serve: Once chilled, top the pie with a generous amount of whipped cream and sprinkle extra chopped dark chocolate over the top for garnish. Slice and enjoy this decadent chocolate pie.
Notes
- For best results, make sure to fully cool the pie crust before adding the chocolate filling to prevent melting.
- You can use homemade or store-bought pie crust depending on your preference and time constraints.
- Ensure to whisk constantly when cooking the pudding filling to avoid lumps and scorching.
- Refrigerate the pie for at least 6 hours or overnight for optimal texture and flavor.
- Use 70% cocoa dark chocolate for a rich and balanced chocolate flavor; adjust cocoa percentage based on taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Pie, Chocolate Dessert, Creamy Chocolate Pie, Homemade Pie, Dark Chocolate Pie, Holiday Dessert
