Homemade Chocolate Pie
Ingredients
- 1 prepared pie crust (9-inch) store-bought or homemade
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream for topping
Instructions
- Preheat oven to 375°F. Place pie crust in pan, prick with fork, line with parchment and pie weights. Bake 15 minutes, remove weights, bake 5-7 minutes more until golden. Cool completely.
- In medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until well combined and no lumps remain.
- Gradually whisk in milk until smooth. Place over medium heat and cook, stirring constantly, for 8-10 minutes until mixture thickens and bubbles.
- Beat egg yolks in small bowl. Slowly add 1 cup hot chocolate mixture to yolks, whisking constantly to temper.
- Pour tempered egg mixture back into saucepan, whisking constantly. Cook 2-3 minutes more until thick and glossy, stirring constantly.
- Remove from heat and stir in chocolate chips, butter, and vanilla until completely melted and smooth.
- Pour hot filling into cooled pie crust, smoothing top. Place plastic wrap directly on surface of filling.
- Refrigerate at least 4 hours or overnight until completely set and chilled.
- Before serving, whip heavy cream with 2 tablespoons sugar until stiff peaks form. Spread or pipe over chilled pie.
- Slice with sharp knife, wiping blade clean between cuts. Serve immediately and enjoy.
Notes
The pie must chill for at least 4 hours before serving for proper texture. Plastic wrap pressed directly on the filling prevents skin formation. Can be made 2 days ahead and stored covered in refrigerator.