Is there anything better than a chocolate pie? Well, maybe, but I don’t imagine much. 😉
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.
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?
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. 😉
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.
Chocolate Pie Recipe
(About 8 to 10 servings)
- 1 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:
- 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.
- Preheat the oven to 400 degrees F.
- 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.
- Carefully place the round dough into the pie pan and up the sides.
- 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.
- Use a fork to poke holes all over the bottom and the sides of the dough.
- Line the crust with parchment paper and fill with pie weights, dry beans, or rice.
- Bake it in the preheated oven on the bottom third of the oven for 15 minutes.
- Remove the crust from the oven and remove the pie weights and parchment paper.
- Place it back in the oven and bake it for an additional 15 minutes longer, or until lightly browned.
- Allow to cool completely before filling.
Directions for the Chocolate Filling:
- To make the filling, whisk together the sugar, cornstarch, and salt in a medium saucepan.
- Pour in the milk and egg yolks and whisk everything together.
- Place the saucepan on the stove, over Medium heat.
- Cook the mixture, stirring frequently, until it just barely comes to a boil and becomes thick. It should have the consistency of pudding.
- 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.
- 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
Here are some other cool chocolate lover recipes.