Chocolate Pie with Rich Chocolate Custard Recipe

Introduction

This classic chocolate pie offers a rich, creamy filling nestled in a crisp crust. It’s the perfect dessert for chocolate lovers looking for a comforting and elegant treat.

Ingredients

• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 egg yolks
• 6 1/2 ounces bittersweet chocolate, finely chopped
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 1 pie crust, baked and cooled (or Oreo or graham cracker crust)
• Whipped cream, to serve

Instructions

1. Step 1: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually pour in milk and add the egg yolks, whisking to combine thoroughly.
2. Step 2: Cook the mixture over medium heat, stirring constantly, until it just begins to boil and thickens like pudding, about 6 to 8 minutes. Remove from heat immediately once bubbling starts.
3. Step 3: Stir in chopped chocolate, vanilla extract, and butter until fully melted and smooth.
4. Step 4: Pour the chocolate filling into the prepared pie crust. If there is any extra filling, spoon it into small dishes.
5. Step 5: Refrigerate the pie uncovered for at least 4 hours to fully set.
6. Step 6: Slice and serve chilled, topped with whipped cream.

Tips & Variations

• Use high-quality bittersweet chocolate for a deeper, richer flavor.
• Swap the pie crust with an Oreo or graham cracker crust for a different texture and taste.
• For a lighter option, try using half-and-half instead of whole milk, but expect a slightly less creamy result.

Storage

Store leftover chocolate pie covered in the refrigerator for up to 3 days. To keep the crust from getting soggy, place a piece of parchment paper over the filling before covering. Reheat is not recommended as this pie is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk other than whole milk?

Whole milk creates a creamy texture, but you can substitute with 2% milk or a milk alternative. Keep in mind the texture and richness may vary slightly.

How do I prevent the pie filling from curdling?

Cook the filling gently over medium heat, stirring constantly, and remove from heat as soon as it thickens and begins to boil. Avoid overheating or cooking too fast to prevent curdling.

Chocolate Pie with Rich Chocolate Custard Recipe

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4.7 from 89 reviews

A rich and creamy chocolate pie made with a smooth homemade chocolate pudding filling set in a baked pie crust. This decadent dessert combines the intense flavor of bittersweet chocolate with a silky custard base, perfect for serving chilled with a dollop of whipped cream.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 4 hours 23 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling Ingredients

• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 egg yolks
• 6 1/2 ounces bittersweet chocolate, finely chopped
• 2 teaspoons vanilla extract
• 2 tablespoons butter

Pie Base and Topping

• 1 pie crust, baked and cooled (or Oreo or graham cracker crust)
• Whipped cream, to serve

Instructions

1. Prepare the custard base: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually pour in the whole milk and add the egg yolks, whisking continuously to combine all ingredients smoothly.
2. Cook the pudding: Place the saucepan over medium heat and stir constantly. Continue cooking until the mixture thickens and just begins to boil, about 6 to 8 minutes. Watch carefully as the pudding should be thick enough to coat the back of a spoon before removing from heat immediately.
3. Add chocolate and flavorings: Remove the custard from heat and stir in the finely chopped bittersweet chocolate, vanilla extract, and butter. Mix thoroughly until the chocolate and butter are completely melted and the mixture is smooth and glossy.
4. Fill the pie crust: Pour the warm chocolate pudding into the baked and cooled pie crust. If any filling remains, spoon it into small serving dishes.
5. Chill the pie: Place the pie in the refrigerator uncovered and chill for at least 4 hours until the pudding is fully set and firm.
6. Serve: Slice the chilled pie and serve with a generous topping of whipped cream for a luscious finish.

Notes

• Use a fine whisk to ensure the custard base is lump-free and smooth.
• Stir constantly during cooking to prevent the mixture from scorching or forming lumps.
• If using a graham cracker or Oreo crust, no baking is needed prior to filling.
• The pudding can be made a day ahead and refrigerated for convenience.
• For a richer pie, use high-quality bittersweet chocolate with at least 60% cacao.
• To avoid a skin forming on the pudding while chilling, cover the surface with plastic wrap directly on top before refrigerating if preferred.

Keywords: Chocolate Pie, Chocolate Pudding Pie, Homemade Chocolate Pie, No-bake Chocolate Pie, Easy Dessert, Creamy Chocolate Pie