Chocolate Pie
intro
Rich, silky chocolate custard in a buttery graham cracker crust, topped with fluffy fresh whipped cream: a timeless, indulgent Southern American dessert for gatherings.
Ingredients
Steps
Bake the graham crust
Preheat oven to 175°C (350°F). Stir 1.5 cups (150g) graham cracker crumbs, 2 tbsp (25g) granulated sugar, and 6 tbsp (85g) melted unsalted butter in a medium bowl until all crumbs are evenly moistened. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch (23cm) pie dish. Bake for 10 minutes, then transfer to a wire rack to cool completely for 20 minutes before filling.
Whisk the custard base
In a medium heavy-bottomed saucepan, whisk together 1/3 cup (67g) granulated sugar, 2 tbsp (16g) cornstarch, and 1/4 tsp (1.5g) fine salt until fully combined. Slowly whisk in 1.5 cups (360ml) whole milk and 1/2 cup (120ml) heavy cream until no lumps remain, then add 3 large egg yolks and whisk until the mixture is completely smooth.
Cook the chocolate custard
Place the saucepan over medium-low heat, stirring constantly with a silicone spatula for 8-10 minutes, until the mixture thickens to a pudding-like consistency that coats the back of the spatula (it should reach 75°C/167°F on a candy thermometer, do not let it boil to avoid curdling). Remove the pan from heat immediately once thickened.
Add chocolate and butter
Add 8 oz (225g) finely chopped semi-sweet chocolate, remaining 2 tbsp (28g) cold cubed unsalted butter, and 1 tsp (5ml) pure vanilla extract to the hot custard. Let sit for 2 minutes to allow the chocolate and butter to melt, then stir slowly until the mixture is completely smooth, glossy, and free of lumps.
Chill the filled pie
Pour the warm chocolate custard directly into the fully cooled graham cracker crust, smoothing the top with an offset spatula into an even layer. Press a piece of plastic wrap directly against the surface of the custard to prevent a skin from forming, then refrigerate for a minimum of 3 hours until the filling is completely set and firm to the touch.
Top and serve the pie
When the pie is fully set, pour the remaining 1 cup (240ml) cold heavy cream into a chilled mixing bowl. Whip on medium speed with an electric mixer for 2-3 minutes, until soft, billowy peaks form (do not overwhip to avoid grainy texture). Remove the plastic wrap from the pie, dollop the whipped cream over the chocolate filling, swirl gently with a spatula, then slice into 8 equal wedges and serve chilled.
Tips
2.Press plastic wrap directly onto the surface of the warm custard immediately after pouring it into the crust to prevent a thick, dry skin from forming as it chills.
3.For neat, clean slices, dip a sharp knife in hot water and wipe it dry between each cut when serving the fully chilled pie.
OMG this chocolate pie was the star of our Sunday family dinner! The texture is so silky it literally melts in your mouth, no grainy bits at all. I was nervous about the long chill time but it was 100% worth the wait. My husband asked if I’d make it for his work potluck next week already!
Tried this for my girlfriend’s birthday and she said it’s better than the fancy bakery pie we got for our anniversary! Pro tip: I added a tiny pinch of flaky sea salt on top before chilling and it took the chocolate flavor to the next level. Only note is that my first attempt at the custard base curdled a little because I had the heat too high, so go low and slow there folks.
This was such a hit with my three kids! They begged for seconds before they even finished their first slice, and kept sneaking bites out of the fridge when they thought I wasn’t looking. SO rich and chocolatey, way better than the store-bought pudding pies we usually grab for busy weeknights.
Really solid chocolate pie, perfect for our neighborhood cookout last weekend. I messed up the first batch of the filling because I misread the cornstarch amount (oops, don’t bake after two beers y’all) but the second batch turned out perfect. Only thing is I wish it was a little less sweet—would swapping semi-sweet for dark chocolate help cut that?
I was so intimidated by the medium difficulty rating because I can barely make boxed brownies without burning them, but this recipe was so easy to follow! The instructions are super clear, and the end result looks like it came straight from a diner. Total game changer for my dessert rotation, I’m already planning to make it for Thanksgiving this year.
Made this with a gluten free chocolate cookie crust instead of the regular graham cracker one for my sister who has celiac, and no one at the potluck could even tell the difference! The filling is so silky and decadent, it didn’t last 10 minutes on the dessert table. 10/10 will be making this monthly.
Made this for our Memorial Day cookout and it went faster than the burgers. Even my picky teenage son who only lives off energy drinks and chips asked for a second slice. This stuff is SO good, will absolutely be making this again all summer.
This is really tasty, but I’m giving it 3 stars because the 3 hour chill time is brutal when you forget to plan ahead. I tried to rush it by popping it in the freezer for an hour and the texture got weirdly icy around the edges. Flavor is great, but you definitely cannot skip the full chill time like I tried to do. I do weekly meal prep for my family every Sunday, so I’ll be adding this to my regular rotation now that I know to block off time for it to chill!
Y’all, I added a layer of peanut butter to the bottom of the crust before pouring in the chocolate filling and it was INSANE. Tastes like a giant fancy peanut butter cup, but silkier. My roommates are already begging me to make another one before the week is over.
This is my new go-to chocolate pie recipe. I’ve tried at least 6 different recipes over the years and this one has the perfect balance of rich chocolate, creamy texture, and not too much sugar. Absolutely perfect.
Help! I’ve made this twice now and both times the custard filling came out lumpy? I’m stirring constantly like the recipe says, but I keep getting little chunks in it. Flavor is amazing when I strain the lumps out, but I’m tired of wasting time straining! What am I doing wrong?
Made this for date night with my partner last night and they said it’s the best dessert I’ve ever made. We ate half the pie while watching our favorite show, no regrets. It’s so rich you don’t even need a big slice, which means leftovers for breakfast today (don’t judge me).
Really solid chocolate pie, the silky texture lives up to the name for sure. I prefer my chocolate pie a little deeper in chocolate flavor, so next time I’ll add a tablespoon of cocoa powder to the filling to amp it up, but that’s just personal preference. The base recipe is really well done.
Brought this to my office potluck today and three people asked for the recipe before they even finished their first bite! I topped it with freshly whipped cream and a handful of chocolate shavings, and it looked so fancy. Multiple people thought I bought it from the upscale bakery downtown—little do they know I burn toast at least once a week. Total win!