My Favorite Pie is Chocolate Heaven
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:
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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How to Make Chocolate Cream Pie with our Foolproof All-Butter Pie Dough
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Easy Chocolate Pie Recipe
This Chocolate Pie is a classic dessert recipe that everyone will love. A tender, buttery homemade pie crust filled with a decadent chocolate filling, this pie is perfect for any get together as you can make it ahead of time as it has to set in the fridge. The filling is softer than my chocolate silk pie, with a light, silky, rich character that you'll love!
RECIPE:
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No Bake Chocolate Mud Pie
This ultra-decadent no bake mud pie recipe is a chocolate lover’s dream! The Oreo crust alone could be eaten plain but when it’s paired with the creamy fillings you’ll find it irresistible. It might also be one of the best make ahead pies; it’s freezable and lasts for quite a while.
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Hey everyone, I had a card typo and garbled sentence. At 4:11 the card is right but I mumbled the words, the card saying 1 1/2 cups of milk is correct. At 7:55 the card should say 2 cups 480mL. Sorry about that!
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~chocolate meringue pie ♡
3/4 c. Sugar....4 T. Flour.....1/2 t. Salt....3 T. Cocoa powder......1 c. Milk..... 3 beaten eggs yolks.....1 t. Vanilla. Meringue. ...4 egg whites....1/4 t. Cream of tarter....4T. Sugar............375......till golden brown....about 8 minutes .
Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
Find more info about this Chocolate Pie Recipe at:
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.