Chocolate Pie Recipe

Overhead view of a chocolate pie with a slice removed and a second slice cut.

Decadent Chocolate Pie is a classic, beloved pie you’ll often see on holiday tables. My recipe yields a smooth chocolate custard filling poured into a buttery, flaky pie crust.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Chill Time 4

Total Time 5

Servings servings

Calories 400kcal

Author John Kanell

Equipment

9" deep-dish pie pan
Parchment paper
Pie weights or dried beans
mixing bowl
Saucepan

Ingredients

1 pie crust homemade or store-bought
1½ cups granulated sugar (300g)
½ cup unsweetened cocoa powder (50g)
2 cups whole milk or evaporated milk (480ml)
4 large egg yolks
3 tablespoons all-purpose flour
½ teaspoon salt
¼ cup unsalted butter cubed (57g)
1 teaspoon vanilla extract
whipped cream for serving

Instructions

Preheat the oven to 400°F.
Line a 9-inch pie pan with pie crust and crimp as desired. Line the pie crust with parchment paper and fill it with pie weights. Place it on a rimmed baking sheet, and bake for 20 minutes.
Remove the parchment and weights and continue baking until the edges and bottom are golden and appear dry, 10 to 15 minutes. Cool completely.
In a medium saucepan, whisk together the sugar and cocoa powder. Slowly whisk in 1½ cups (360ml) of milk until well combined. Place over medium-high heat and bring to a simmer, stirring frequently. Reduce the heat to medium-low.
Meanwhile, in a large heat-proof mixing bowl, whisk together the remaining ½ cup (120ml) of milk, egg yolks, flour, and salt until well combined. When the milk comes to a simmer, slowly whisk the hot milk into the egg mixture. Pour back into the saucepan.
Cook over medium-low heat, stirring constantly until thickened and bubbling, about 5 minutes. (The custard should reach 185-190°F on a candy or instant-read thermometer to ensure it sets properly.)
Remove from the heat and stir in the butter and vanilla until melted and completely combined. Pour the pudding into the baked pie shell. (For an extra velvety filling, run the pudding through a fine mesh sieve before filling the pie.) Refrigerate the pie for at least 4 hours or overnight before slicing (cover it after 4 hours if chilling it overnight). Serve with whipped cream, if desired. Keep leftovers covered and refrigerated for up to 1 week.

Video

Notes

Make sure the pie chills long enough to set up. If it is still slightly warm, the filling won’t slice very well. The filling is a version of chocolate pudding, so it does have a softer texture and isn’t super firm, but it is sliceable if cooked and chilled properly.
To make slicing the chocolate pie easier, warm the knife under hot water. Wipe the knife clean between each slice with a warm, wet paper towel.
For a more decorative topping, you can add some chocolate shavings or chocolate chips on top of the fresh whipped cream or even make a chocolate ganache to drizzle over the pie.

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