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.”
What You’ll Need for This Recipe
Dark Chocolate: use a high quality semisweet or bittersweet chocolate, it’s the main flavor in chocolate pie!
Coffee: this will bring out the chocolate flavor in the filling but you can use milk or water as a replacement if you’re not a fan.
Eggs: should be room temperature before using and you can definitely pasteurize them before using if desired. Instructions for that are below.
How to Make Chocolate Pie
1. I used my favorite pie crust recipe for this pie but you can definitely use a frozen pie dough or pre-made pie crust to save time. 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. Ease the dough into the pie pan without stretching at all and press into the dish then 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 15 minutes. Take out the foil with weights and parchment paper then brush the crust with the egg wash and bake at 375 F for 15-20 minutes or until the crust is golden throughout. You can wrap the edge loosely with foil if it’s getting too dark.
3. For the Filling; Place a heatproof bowl over a pot of simmering water. Add chocolate and coffee. Let it warm 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 fitted with a whisk attachment. Add the 8 egg whites, 2 tbsp sugar and a pinch of salt. Whip just until stiff peaks form. 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.
Pro Tips for making This Recipe
- You can make this chocolate pie a day ahead. Serve it chilled and it will be delicious!
- I LOVE this pie with brandy added but it’s definitely not to everyone’s tastes and it’s not heated so none of the alcohol 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 then 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!
Frequently Asked Questions
How Can You Avoid Burnt Pie Crust?
I don’t know if you’re in this habit already but if not then 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 Pasteurize the 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 do you make a simple version?
- 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.
What makes the best chocolate pie recipe?
The best chocolate pies use a nice quality chocolate, fresh cream, and fresh eggs. Always make your own pie crust, it makes a huge difference and the dough is actually really fun to make.
Does it have to be refrigerated?
Because of the eggs and dairy in the chocolate pie filling, chocolate pies should always be kept refrigerated. Remember to cover before refrigerating so errant smells in the refrigerator don’t contaminate your delicious dessert.
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!
- 10.5 inch deep pie dish
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
- 1/2 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
For the Pie Crust
- Add the flour, sugar, and salt to a large bowl and whisk to combine.
- Cut COLD butter into tbsp size pieces then add to flour mixture and use your clean hands to break It into pieces ranging in size from almonds to lentils.
- Sprinkle in about 3 tablespoons of the ice water then mix with a fork. Add more Ice water a tablespoon at a time and mix until you have a shaggy mixture that hold together when squeezed.
- Knead the dough 2-3 times in the bowl just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.Place in the fridge to chill for about 30 minutes to an hour.
- 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 15 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, 15-20 minutes. Tent the crust with foil If the edge is getting too dark.
For the Filling
- Place a heatproof bowl over a pot of simmering water.
- Add chocolate, coffee, and 1/4 cup 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 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.
- Add the cooled chocolate mixture and mix then set bowl aside.
- Add a whisk attachment and a clean bowl to your stand mixer then 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.
- You can make this pie a day ahead, served chilled and it will be delicious!
- I LOVE this pie with 1/4 cup brandy added but definitely not to everyone's taste as it's not heated and none of the alchohol burns off.
- 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.