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Chocolate Pie with Rich Dark Chocolate Filling Recipe

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★★★★★

4.8 from 122 reviews

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.

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

Toppings

  • Whipped cream
  • Chopped dark chocolate

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add Wet Ingredients: Whisk in the egg yolks, whole milk, and heavy cream until the mixture is smooth and homogeneous, ensuring no lumps remain.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://bitesizedbenny.com/chocolate-pie-with-rich-dark-chocolate-filling-recipe/