Have you ever wanted to make a chocolate pie? Well, you should! They might be the most indulgent dessert ever AND they’re super easy to make…if you weren’t already sold at “chocolate.”
Frequently Asked Questions
How to Avoid Burnt Pie Crust
I don’t know if you’re in this habit but tenting your crusts with tin foil for most of the bake drastically cuts down on singed edges. Just fold a long piece of foil in half lengthwise and gently wrap around the crust before baking. You can remove halfway through or so and allow the crust to get golden brown just as the center bakes.
How do you make a simple chocolate pie?
- Melt and cool 8oz dark chocolate.
- Whip 1 1/2 cups heavy cream.
- Fold the melted and cooled chocolate into the whipped cream.
- This simple concoction can be used to fill a pre-made pie crust, or cookie crust and then served chilled.
Does chocolate pie have to be refrigerated?
Because of the eggs and dairy in the filling, chocolate pie should be kept refrigerated.
Remember to cover before refrigerating so errant smells don’t contaminate your delicious dessert.
Pro Tips for making the BEST chocolate pie
- You can make this pie a day ahead, served chilled and it will be delicious!
- I LOVE this pie with brandy added but definitely not to everyone’s tastes and it’s not heated so non of the alchohol burns off. Be forewarned!
- The filling is pretty flexible, you can skip the meringue, omit the eggs altogether, or skip the whipped cream and I bet you’ll still enjoy it! I of course recommend following the recipe, dietary restrictions permitting.
- Using pasteurized eggs is a good idea, if you can’t find them at your market it’s super-easy to do it yourself! See below for instructions.
- I used a very large and deep pie dish for this recipe, if you have the standard 9″ pans then I recommend HALVING the filling. If you have extra filling just pour it into a glass and refrigerate. It’s a perfect chocolate mousse for later!
I usually decorate my chocolate pies with a big dollop of whipped cream in the center but you can also pipe the whipped cream on top with a large star tip then shave more chocolate on top.
How to Pasteurize Eggs
- You’ll need a digital thermometer, a pot and some water. Place the eggs in a small pot filled with enough water to cover the eggs by at least an inch.
- Bring water to 140F (60C) and maintain that temperature for 3 minutes.
- Don’t let the water exceed 142F. Remove eggs and rinse with cold water to bring temp down.
- You can use the eggs right away or save for later in the fridge.
How to Make the Best Pie Dough
- Add the all-purpose flour, sugar and salt to the bowl of a food processor. Give it a few pulses before adding the butter.
- Cut the COLD butter up into tablespoon sized pieces and add it to the flour mixture. Pulse a few times until the butter is in pea-sized clumps. In a small bowl mix together the ice water and vodka. Drizzle the mixture into the processor while pulsing. If you can squeeze the dough into a clump that stays together it’s done. If not, add in another tablespoon of ice water. P.S. The vodka will bake off so don’t worry about adding it in!
- Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
PIE DOUGH WITH NO FOOD PROCESSOR
Making pie dough by hand without a food processor is really easy!
- Freeze your butter.
- Mix the dry ingredients in a large bowl.
- Grate the frozen butter into the dry ingredients, tossing as you go to avoid a big clump.
- Drizzle in the ice water and mix with a set of knifes, forks, or a biscuit cutter.
- Knead together a few times, wrap up and chill at least 30 minutes.
Just a heads up, you will want to make this pastry crust at least 30 minutes in advance. If you’re a pie making novice, OR want to know how to make it without a food processor head over to my Pie Crust Recipe post. It has a full how to video on making the PERFECT pie crust every time.
How to Make Chocolate Pie
1. With a rolling pin, on a well-floured surface, flatten out into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan.
2. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Dock your pie crust. Add parchment paper then gently press in tin foil to keep your pie crust propped up. Bake at 425 degrees for 10 minutes. Make the egg wash by mixing the egg and a dash of heavy cream together. Take out the tin foil and brush the crust with the egg wash.
3. For the Filling; Place a heatproof bowl over a pot of simmering water. Add chocolate, coffee and brandy if using. Let it simmer in the double boiler until the chocolate is mostly melted. Take the bowl off the heat and give the mixture a whisk. Set aside to cool.
4.Separate the eggs into two separate bowls. In a stand mixer fitted with a paddle attachment add 8 egg yolks (set egg whites aside) and ½ cup sugar. Whip on high for about 4 minutes or until a light lemon color.
5. Add the chocolate mixture to the whipped egg yolks and give it a mix then set aside.
6. Whip the 8 egg whites in the clean bowl of your stand mixer with a whisk attachment. Add the 8 egg whites, 2 tbsp sugar and a pinch of salt. Whip until stiff but not over whipped peaks. Fold in ¼ of the whipped mixture to the chocolate mixture. Lightly whisk together then add in the remaining whipped egg white mixture until combined.
7. Put the egg white bowl back on the stand mixer fitted with a whisk attachment. Add 1 1/2 cups heavy cream and 1 tbsp sugar. Whip until soft peaks form. Fold the whipped cream into chocolate mixture. This will give the mousse more structure and creaminess. Pour the filling into the baked pie shell and refrigerate for at least two hours.
8. For the whipped cream topping; add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks. Once your pie is set, add the whipped cream to the top of the pie and sprinkle on some shaved chocolate.
What is the best chocolate pie recipe?
The best chocolate pies use a nice quality chocolate, fresh cream and eggs. Always make your own pie crust, it makes a huge difference and the dough is actually really fun to make.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this homemade chocolate pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chocolate Pie
Equipment
- 10.5 inch deep pie dish
Ingredients
For the Pie Crust
- 2 1/2 cups all purpose flour 300g, plus more for rolling
- 4 tbs granulated sugar 36g
- 1/2 tsp sea salt 3g
- 1 cup unsalted butter 225g, chilled
- 4 tbs water 60mL, ice cold
For the Egg Wash
- 1 egg
- 1 tbsp cream
For the Chocolate Filling
- 8 oz dark chocolate 228g, nice quality
- 8 eggs divided
- 1/4 cup coffee 60mL, very strong
- 1/4 cup brandy 60mL, optional
- 1/2 cup granulated sugar 134g, plus 3 tbsp divided
- 1 pinch kosher salt
- 1 1/2 cups heavy cream 354mL
For the Whipped Cream Topping
- 1 cup heavy whipping cream 236mL
- 2 tbsp granulated sugar 24g
- 1 tsp vanilla extract 5mL
Instructions
For the Pie Crust
- In a food processor, combine flour, sugar and salt. Whiz together.
- Add cold cubed butter and pulse until you have small lentil-sized pieces of butter. Drizzle in ice cold water while pulsing. You'll know the dough is done when you can squeeze a spoonful of it into a clump that doesn't fall apart. Add more water if needed a tablespoon at a time.
- Dump dough out onto a pastry mat or well-floured surface squeeze together and knead just a couple times to bring together. Form into a disk, wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 425F.
- Unwrap the dough and place on a well-floured surface. Use a rolling pin to roll out into a circle 1/4" thick and at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board.
- Ease it into the pie pan without stretching and press to fit the pan.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Dock your pie crust. Add tin foil to the inside, pushing it against the edge of the crust. This will keep your pie crust propped up during backing.
- Bake at 425 degrees for 10 minutes.
- Take out the tin foil and brush crust with an egg wash. Dock the pie crust again.
- Add foil around the sides. reduce temperature to 375 degrees and bake until the center is golden.
For the Filling
- Place a heatproof bowl over a pot of simmering water.
- Add chocolate, coffee and brandy if using.
- Heat chocolate in the double boiler until mostly melted. Take the bowl off the heat and give the mixture a whisk. Set aside to cool.
- In a standing mixer fitted with a paddle attachment add 8 egg yolks (set egg whites aside) and ½ cup sugar. Whip on high for about 4 minutes or until a light lemon color.
- Add the cooled chocolate mixture and mix then set bowl aside.
- Add a whisk attachment and a clean bowl to your standing mixer.
- Add the 8 egg whites, 2 tbsp sugar and a pinch of salt. Whip until stiff but not over-whipped peaks.
- Fold in ¼ of the whipped mixture to the chocolate mixture. Lightly whisk together.
- Fold in the remaining whipped mixture to the chocolate until combined.
- Put the egg white bowl back on the stand mixer fitted with a whisk attachment. Add 1 1/2 cups heavy cream and 1 tbsp sugar. Whip until soft peaks form.
- Fold the whipped cream into chocolate mixture. This will give the mousse more structure and creaminess.
- Pour the filling into the baked pie shell and refrigerate for at least two hours.
For the Whipped Cream Topping:
- Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.
- Add the whipped cream to the top of the pie.
- Sprinkle on some shaved chocolate.
Video
Notes
- You can make this pie a day ahead, served chilled and it will be delicious!
- I LOVE this pie with brandy added but definitely not to everyone's tastes and it's not heated so non of the alchohol burns off. Be forewarned!
- The filling is pretty flexible, you can skip the meringue, omit the eggs altogether, or skip the whipped cream and I bet you'll still enjoy it! I of course recommend following the recipe, dietary restrictions permitting.
- I used a large pie dish, which really holds a lot of filling. It you have the shallower and smaller standard 9" dish then either HALVE the filling recipe, make two pies or our the extra filling into glasses and chill for delicious chocolate mousse!
- Using pasteurized eggs is a good idea, if you can't find them at your market it's super-easy to do it yourself! Just place the eggs in a sauce pot and cover with water. Heat to 140F and maintain that heat for 3 minutes.
Nutrition
Hi…I wanted to let you know that my son, and soon to be daughter-in-law as well as my husband loved this pie. I just discovered the pie in mid March and I have made it 3 times. She loves it so much that I am making it for their wedding shower. I do have a question for you?? They would love for me to remake this pie into a chocolate peanut~butter pie with a graham cracker crust? Do you think you could help me remake this recipe into chocolate peanut~butter pie?? Thanks for the fantastic recipe and any help you can send my way!
what it’s the size of the pie pan that you are using?
I used a deep 10 inch pie pan
This was a great activity for my kids. They loved helping me making this exquisite pie.
Perfection 🙂 🙂
LOVE!