Chocolate Pie Recipe
Chocolate pie is a classic dessert that combines rich, velvety chocolate filling in a buttery pie crust. Whether you’re making a simple chocolate cream pie or a more decadent, layered version, it’s always a crowd-pleaser. Here’s an easy recipe for a Chocolate Pie with a smooth, creamy filling.
Ingredients:
For the Pie Crust:
- 1 1/2 cups graham cracker crumbs (or use a pre-made pie crust)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Filling:
- 1 1/2 cups whole milk (or 1 cup milk + 1/2 cup heavy cream for extra richness)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-process for a smoother flavor)
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks (reserve the whites for another recipe or discard)
- 2 tbsp unsalted butter, cut into pieces
- 1 tsp vanilla extract
- 3 oz semi-sweet or bittersweet chocolate, chopped (optional, for extra depth of flavor)
For the Whipped Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions:
1. Make the Pie Crust:
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and looks like wet sand.
- Press the crust: Press the graham cracker mixture evenly into the bottom and sides of a 9-inch pie pan, using your fingers or the back of a spoon to compact it.
- Bake the crust: Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool completely.
2. Make the Chocolate Filling:
- Combine dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Add the milk: Gradually whisk in the milk (and heavy cream, if using) to the dry ingredients. Whisk until smooth and there are no lumps.
- Cook the mixture: Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and comes to a gentle boil (about 6-8 minutes). This is where the cornstarch activates and thickens the filling.
- Temper the eggs: In a separate bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot chocolate mixture to the yolks, whisking constantly to warm them up without scrambling them. Then, slowly pour the warmed egg mixture back into the saucepan while whisking.
- Finish cooking the filling: Continue cooking the mixture over medium heat for another 1-2 minutes, whisking constantly, until it becomes thick and creamy. Be careful not to let it boil too vigorously.
- Add the chocolate and butter: Once the filling has thickened, remove the saucepan from the heat. Stir in the chopped chocolate (if using) and butter until fully melted and the mixture is smooth. Add the vanilla extract and stir again to combine.
- Cool slightly: Let the filling cool for about 5 minutes before pouring it into the cooled pie crust.
3. Assemble the Pie:
- Pour the filling: Once the chocolate filling has cooled slightly, pour it into the graham cracker crust (or the pre-made pie crust, if you’re using one).
- Chill: Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to let the filling set.
4. Make the Whipped Topping:
- Whip the cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Top the pie: Spread the whipped cream on top of the chilled pie just before serving. You can pipe it on for a decorative look, or spread it evenly with a spatula.
5. Serve:
- Slice the pie and enjoy! You can garnish with chocolate shavings, cocoa powder, or more whipped cream for an extra touch.
Tips:
- Crust Variations: While the graham cracker crust is classic, you can use an Oreo crust, shortbread crust, or even a pastry crust if you prefer. For an Oreo crust, simply crush about 24 Oreos (including the filling) and mix with 1/4 cup melted butter.
- Make Ahead: This pie can be made in advance and stored in the refrigerator for up to 2 days. It actually tastes even better after chilling overnight!
- Chocolate Options: For the chocolate filling, you can use semi-sweet, bittersweet, or even dark chocolate for a richer taste. If you prefer a milk chocolate pie, you can use milk chocolate instead of semi-sweet.
- Lighter Version: If you’re looking to make a lighter version, you can substitute some of the heavy cream with milk, or even use a pre-made whipped topping.
Other Variations:
- Chocolate Silk Pie: For a lighter, mousse-like filling, you can add whipped cream to the chocolate mixture after it has cooled slightly (before pouring it into the crust), creating a smoother, airy texture.
- Peanut Butter Chocolate Pie: Add a layer of peanut butter filling (similar to the chocolate filling) in between the crust and the chocolate layer for a delicious peanut butter-chocolate combination.
- Mint Chocolate Pie: Add 1/2 tsp of peppermint extract to the chocolate filling for a minty twist. Top with whipped cream and a sprinkle of crushed peppermint candies.
This Chocolate Pie is rich, indulgent, and the perfect treat for any chocolate lover! It’s easy to make and can be customized with different crusts, toppings, and chocolate variations. Enjoy!