A classic Chocolate Pie made with a buttery, flaky crust, real chocolate pudding, and fresh whipped cream. This recipe is entirely homemade and takes only 30 minutes to prep before chilling.
Recipe: sugarspunrun.com/chocolate-pie/
Ingredients
1 prepared (baked) 9" pie crust click link for my homemade recipe
1 ½ cups granulated sugar (300g)
¼ cup + 1 Tbsp cornstarch (40g)
¼ tsp salt
5 large egg yolks
2 cups whole milk (630ml)
1 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
¾ cup heavy cream (175ml)
¼ cup powdered sugar (30g)
½ teaspoon vanilla extract
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Instructions
00:00 Introduction
00:43 In a medium saucepan, whisk together sugar, cornstarch and salt.
01:10 Add egg yolks, milk, and heavy cream and transfer to stovetop over medium heat and whisk ingredients together.
04:01 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).
04:56 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).
05:12 Immediately add chocolate, butter, and vanilla extract.
05:19 Whisk until ingredients are smooth and chocolate and butter are completely melted.
05:28 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.
06:22 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.
07:03 Refrigerate at least 6 hours to allow chocolate pie to firm up and set.
Homemade Whipped Cream
Prepare Whipped Cream shortly before serving pie.
Combine ¾ cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
07:23 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.
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