Chocolate Pie

A classic creamy chocolate pie, made completely from scratch!  This

recipe is a deliciously simple staple for every home baker!

Course Dessert
Cuisine American
Keyword chocolate pie, pie recipe, thanksgiving pie

Prep Time 30 minutes

Chilling Time 6 hours
Total Time 6 hours 30 minutes

Servings 10 slices
Calories 532kcal
Author Sam Merritt

Equipment
Saucepan
Fine Mesh Strainer

Ingredients
1 prepared (baked) 9" pie crust click link for my homemade recipe
1 ½ cups granulated sugar (300g)
1/4 cup + 1 Tbsp cornstarch (40g)
1/4 tsp salt
5 large egg yolks
2 2/3 cup whole milk (630ml)
1/2 cup heavy cream (118ml)
6 oz dark chocolate bar¹ finely chopped (170g)
4 Tablespoons butter cut into pieces (56.5)
1 ½ teaspoon vanilla extract

Homemade Whipped Cream

3/4 cup heavy cream (175ml)
1/4 cup powdered sugar (30g)
1/2 teaspoon vanilla extract

Instructions
1. In a medium saucepan, whisk together sugar, cornstarch and salt.
2. Add egg yolks, milk, and heavy cream and transfer to stovetop over medium heat and whisk
ingredients together.
3. Whisk ingredients frequently until ingredients begin to thicken (this will take several minutes,
do not crank up the heat or your filling may not thicken properly).  
 4. Once mixture has thickened² (it should be like a pudding consistency) whisk constantly, the
mixture will come to a boil and continue to whisk for 60 seconds before removing from heat
(still whisking constantly). 
5. Immediately add chocolate, butter, and vanilla extract.
6. Whisk until ingredients are smooth and chocolate and butter are completely melted.  
7. Pour your pie filling through a fine mesh sieve into a medium-sized heatproof bowl.  Allow to
cool for 15 minutes, stirring occasionally to prevent skin from forming.
8. Pour filling over prepared pie crust and cover surface with clear wrap, making sure that the
clear wrap is pressed against the surface of the chocolate to prevent a skin from forming.
9. Refrigerate at least 6 hours to allow chocolate pie to firm up and set.

Homemade Whipped Cream

1. Prepare Whipped Cream shortly before serving pie.  
2. Combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized
bowl.
3. Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff
peaks form.
4. Pipe (I used a Wilton 2D tip) or dollop whipped cream topping over pie just before serving.  

Notes
¹a 60 or 70% cacao bar works great, I often use Ghirardelli which is available right next to the cocoa
powder in the baking section.

²It is important that your mixture thickens and comes to a boil, otherwise it will not set properly.

Ideas for Your Leftover Egg Whites

You can use them to make meringue cookies, white cake, or coconut macaroons.

Nutrition
Serving: 1slice | Calories: 532kcal | Carbohydrates: 56g | Protein: 6g | Fat: 32g | Saturated Fat: 17g |
Cholesterol: 152mg | Sodium: 215mg | Potassium: 256mg | Fiber: 2g | Sugar: 40g | Vitamin A: 812IU |
Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg

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