Chocolate Pie

Is there anything better than a chocolate pie?  Well, maybe, but I don’t imagine much.  😉

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This dreamy deal is everything you’d ever want in a chocolate pie.  The filling is smooth and chocolaty and the crust is flaky and delicious.  Yup, this is one of the most awesome things that I’ve ever made so far.

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I made this pie twice last month.  I wish that I could say it was done on purpose.  Twas’ the night before Christmas and I wanted to bring pie to my mother-in-law’s for dessert.  I diligently made it the day before so that it had plenty of time for the chocolate filling to set and chill.  I was afraid that the pie would taste like my fridge soooooo I covered it with plastic wrap.  Can you see where this is going?

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My husband tried to assure me that the pie would taste fine without the plastic wrap, but I covered it anyway.  BIG mistake!  The plastic wrap hunkered down on top of the chocolate filling.  When I tried to remove it, the plastic pulled the beautiful shiny layer of the pie off with it.  If you’re a food blogger or a perfectionist (or in my case both) then life has just ended.  I might have had a freak out session.  And when I say “might” I mean that I completely freaked out and announced to the world that I can never do anything right.  What a drama queen.  😉

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Of course the pie still tasted great.  In fact, it was such a huge hit on Christmas Eve that I decided to make it again the following week to share it with you guys.  This time, I did not cover the pie when I popped it in the fridge.  I didn’t want to touch it, look at it, or do anything that would compromise its beauty, including when I wanted to remove those 2 tiny crumbs that fell on top of the filling when I cut a piece out.  Do you see them (in the first pic)?  Please tell me someone else out there is as nutters as I am.  I believe in real photos so the crumbs stayed and were not removed with software.

The silver lining is that I got to enjoy more chocolate pie.  More is better.

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Chocolate Pie Recipe
(About 8 to 10 servings)

Ingredients:

  • homemade pie crust
  • 1 and 1/2 cups white sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 egg yolks, beaten
  • 6 and 1/2 ounces bittersweet chocolate chips (equivalent to about 1 heaping cup)
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter

Directions for the Crust:

  1. Make the pie crust.  I used my recipe found here.  If you bought your crust you should do the steps that make sense for that below, but your goal either way is a cooked pie crust in a pan waiting for chocolate filling.
  2. Preheat the oven to 400 degrees F.
  3. On a floured work surface, roll out the chilled dough to fit a 10 inch round baking pan.  I roll my dough into a 12 inch circle.
  4. Carefully place the round dough into the pie pan and up the sides.
  5. Crimp the edges of pie crust to make it pretty.  You can use your fingers or a fork depending on what you want your edges to look like.
  6. Use a fork to poke holes all over the bottom and the sides of the dough.
  7. Line the crust with parchment paper and fill with pie weights, dry beans, or rice.
  8. Bake it in the preheated oven on the bottom third of the oven for 15 minutes.
  9. Remove the crust from the oven and remove the pie weights and parchment paper.
  10. Place it back in the oven and bake it for an additional 15 minutes longer, or until lightly browned.
  11. Allow to cool completely before filling.

Directions for the Chocolate Filling:

  1. To make the filling, whisk together the sugar, cornstarch, and salt in a medium saucepan.
  2. Pour in the milk and egg yolks and whisk everything together.
  3. Place the saucepan on the stove, over Medium heat.
  4. Cook the mixture, stirring frequently, until it just barely comes to a boil and becomes thick.  It should have the consistency of pudding.
  5. Remove it from the heat and quickly add in the chocolate chips, vanilla extract, and butter.   Stir everything together until all the ingredients are combined.
  6. Pour the chocolate mixture into the cooled pie crust and chill in the refrigerator for a minimum of 4 hours.

Adapted from:  The Pioneer Woman

 

Rating:

5 Hats

 

Here are some other cool chocolate lover recipes.

Fudgy Brownies

Best Ever Brownies08

Too Much Chocolate Cake

Too Much Chocolate Cake07

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies01

Comments

  1. I love chocolate pie – especially how versatile it is! You can switch up the crust and extracts for a completely different but still totally delicious pie! I have so much fun switching mine up. Yours is gorgeous 🙂

    1. Tina says:

      Thanks so much! Next time I might try an oreo cookie crust… mmm chocolate. 🙂

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