Chocolate Pie with Rich Dark Chocolate Filling Recipe
Introduction
This rich and creamy chocolate pie is a classic dessert that’s perfect for any occasion. With a smooth chocolate pudding filling nestled in a flaky pie crust, it’s both indulgent and satisfying. Top it with whipped cream and a sprinkle of chopped dark chocolate for an elegant finish.
Ingredients
- 1 prepared pie crust (homemade or storebought)
- 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
- Whipped cream, for serving
- Chopped dark chocolate, for garnish
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Place the prepared pie crust in a 9-inch pie dish, trim the excess, and crimp the edges. Line the crust with parchment paper and fill it with pie weights or dried beans.
- Step 2: Bake the crust for 20 minutes, then carefully remove the parchment paper and weights. Continue baking for another 10 minutes until the crust is golden. Let it cool to room temperature.
- Step 3: In a medium saucepan, whisk together the cornstarch, sugar, and salt. Add the egg yolks, whole milk, and heavy cream, then whisk to combine.
- Step 4: Cook the mixture over medium heat, whisking constantly until it begins to bubble around the edges and thickens to pudding consistency. Keep stirring to avoid lumps.
- Step 5: Remove from heat and stir in the chopped dark chocolate, butter, and vanilla extract. Stir until smooth and fully melted.
- Step 6: Pour the chocolate pudding into the cooled pie crust and smooth the surface. Refrigerate the pie for at least 6 hours to set.
- Step 7: Before serving, top the pie with whipped cream and sprinkle with extra chopped dark chocolate if desired.
Tips & Variations
- Use semi-sweet or bittersweet chocolate if you prefer a sweeter or less intense chocolate flavor.
- For extra texture, fold in chopped nuts or chocolate chips into the pudding before pouring it into the crust.
- Blind bake the crust longer if you want an extra crisp crust.
- Try topping the pie with fresh berries for a fruity contrast.
Storage
Store the pie covered in the refrigerator for up to 3 days. When ready to serve, allow it to sit at room temperature for 10-15 minutes for the best texture. Leftovers can be reheated gently in the microwave, but it’s best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of crust?
Yes, you can use a graham cracker crust or a cookie crust for a different texture and flavor. Just adjust baking times as needed.
Is it possible to make this pie dairy-free?
Yes, substitute the whole milk and heavy cream with dairy-free alternatives like almond or oat milk, and use a dairy-free butter substitute. The texture may vary slightly.
PrintChocolate Pie with Rich Dark Chocolate Filling Recipe
This decadent Chocolate Pie features a flaky blind-baked pie crust filled with a rich, smooth chocolate pudding made from dark chocolate, egg yolks, and cream. The luscious filling is chilled to set and topped with whipped cream and extra chopped chocolate for an indulgent dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Toppings
- Whipped cream
- Chopped dark chocolate
Instructions
- Preheat Oven and Prepare Pie Crust: Preheat the oven to 350°F. Place the prepared pie crust into a 9-inch pie dish, trim any excess dough, and crimp the edges neatly. Line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling during baking.
- Blind Bake the Crust: Bake the pie crust with weights for 20 minutes. Carefully remove the parchment paper and weights, then bake the crust for an additional 10 minutes until golden and crisp. Remove from oven and allow it to cool completely to room temperature.
- Mix Dry Ingredients for Filling: In a medium saucepan, whisk together the cornstarch, sugar, and salt until evenly combined. This will serve as the base for the pudding filling.
- Add Wet Ingredients: Whisk in the egg yolks, whole milk, and heavy cream until the mixture is smooth and homogeneous, ensuring no lumps remain.
- Cook the Pudding Filling: Place the saucepan over medium heat and continuously whisk the mixture as it heats. Cook until the mixture begins to bubble at the edges and thickens to a pudding-like consistency, ensuring the eggs cook through without scrambling.
- Add Chocolate and Butter: Remove the pudding from the heat. Stir in the chopped dark chocolate, unsalted butter, and vanilla extract. Continue stirring until the chocolate and butter have fully melted and the filling is smooth and glossy.
- Fill and Chill the Pie: Pour the chocolate pudding filling into the cooled pie crust. Smooth the top using a spatula and refrigerate the pie for at least 6 hours to allow it to set properly.
- Serve: Once chilled and set, serve the chocolate pie topped generously with whipped cream and additional chopped dark chocolate for garnish and extra texture.
Notes
- Blind baking the crust with weights prevents bubbling and soggy bottom.
- Continuous whisking during pudding cooking avoids lumps and curdling.
- The pie needs a minimum of 6 hours chilling but overnight chill is preferable for best texture.
- Use high-quality dark chocolate (70% cocoa) for a rich flavor.
- Whipped cream and chopped chocolate toppings are optional but add a lovely finishing touch.
Keywords: chocolate pie, chocolate pudding pie, dark chocolate dessert, creamy chocolate pie, homemade pie crust, chocolate pie recipe
