Easy Chocolate Pie
If you have read my previous posts, then you know by now that I am a huge fan of chocolate, so here we go with another simple yet decadent chocolate recipe. 🙂
This right here is a classic recipe perfect for any holiday or celebration. In fact, it can be an anytime treat! Imagine that flakey, buttery crust filled with rich, silky, light, and creamy chocolate. Nothing could get any better than that! For me, I find it the most indulgent dessert, yet it is super easy to make. No complicated step. No expensive or hard-to-find ingredient. That is why making a chocolate pie anytime you feel like it should not be a problem at all.
To make an excellent chocolate pie, what you really need is high-quality ingredients, especially when it comes to dark chocolate. You can use either semisweet or bittersweet. But again, make sure that it is of high-quality, and that it is made with 70 percent cocoa.
For this recipe, feel free to utilize a store-bought pie crust. Or, if you have time and you know how to make your own pie crust, then that would be much better.
This easy chocolate pie comes with homemade chocolate pudding. It’s the perfect pie filling! It is a decadent dessert yet it is very simple to make. What’s more? Top it with whipped cream and chopped dark chocolate, and your dessert is all set!
1 pie crust
1 1/4 cup sugar
1/3 cup cornstarch
4 large egg yolks
1/4 teaspoon salt
2 1/2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon vanilla
6 ounces dark chocolate (chopped)
Chopped dark chocolate
- Preheat oven to 350 degrees Fahrenheit.
- Put the pie crust in a 9-inch pie dish, trim excess, and crimp the edges.
- Line the pie crust with parchment paper and fill it with beans or pie weights.
- Bake the crust for about 20 minutes and then carefully remove the parchment paper and weights.
- Continue baking the crust for another 10 minutes. Remove from oven and let cool at room temperature.
- Whisk sugar, salt, and cornstarch together in a medium-size saucepan.
- Add heavy cream, milk, and egg yolks. Whisk to combine.
- Heat the mixture over medium heat until it starts to bubble around the edges and the pudding thickens.
- Remove from heat and stir in the dark chocolate. Add butter and vanilla as well. Stir well until chocolate and butter are melted and the mixture is smooth.
- Pour filling into the prepared crust and smooth the top.
- Chill in the fridge for at least 6 hours.
- Top with whipped cream and chopped chocolate before serving if desired.
- When heating the pudding, be sure to whisk constantly so as not to burn it. Continue stirring until desired consistency is achieved.
- Chilling the pie overnight is recommended.
- Crushed nuts would be good for topping too.
Since this pie requires chilling for at least 6 hours, it is advisable that you make it a day ahead. You can enjoy it more if it is chilled right.
Got some excess chocolate pie filling? Put it in a glass, refrigerate, and make chocolate mousse out of it! 🙂