This luscious Chocolate Pie is a dreamy dessert that combines rich, velvety chocolate with a silky smooth filling. Each bite melts in your mouth, offering a perfect balance of sweetness and depth. The buttery crust adds a delightful crunch, creating a textural contrast that’s simply irresistible. With just 30 minutes of prep and a few hours to chill, it’s an effortless treat that feels indulgent yet approachable.
Packed with decadent flavors, this pie is a crowd-pleaser that’s as satisfying as it is beautiful. The creamy filling, made with premium chocolate, delivers a luxurious experience, while the 6-hour chilling time ensures it sets to perfection. Whether for a special occasion or a cozy night in, this dessert promises to leave everyone craving just one more slice.
Ingredients for Chocolate Pie
- 1 prepared (baked) 9″ pie crust (use homemade or store-bought)
- 1 ½ cups (300 g) granulated sugar
- 5 Tablespoons (40 g) cornstarch
- ¼ teaspoon salt
- 5 large egg yolks (save the whites for another recipe!)
- 2 cups (473 ml) whole milk
- 1 cup (236 ml) heavy cream
- 6 oz (170 g) dark chocolate bar, finely chopped
- 4 Tablespoons (56.5 g) unsalted butter, cut into pieces
- 1 ½ teaspoon vanilla extract
- 1 batch homemade whipped cream (optional but recommended for topping)
Step-by-Step Instructions
- In a medium-sized, heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt until well combined.
- In a separate bowl or large measuring cup, whisk together egg yolks, milk, and heavy cream until smooth and fully combined.
- While whisking the dry ingredients, gradually drizzle the egg yolk mixture into the saucepan. Stir until completely combined.
- Place the saucepan on the stovetop over medium heat. Whisk frequently until the mixture begins to thicken (this will take several minutes; avoid increasing the heat to prevent improper thickening).
- Once the mixture has thickened to a pudding-like consistency, remove it from the heat and immediately add the chopped chocolate, butter, and vanilla extract. Stir until the chocolate and butter are fully melted and the mixture is smooth.
- Pour the filling through a fine mesh strainer into a heatproof bowl to ensure a smooth texture.
- Pour the strained filling into the prepared pie crust. Place a piece of clear wrap or parchment paper directly on the surface of the filling to prevent a skin from forming.
- Chill the pie in the refrigerator for at least 6 hours or overnight to set completely.
- Before serving, top with homemade whipped cream for an extra indulgent touch. Use a piping tip for decoration or simply add a generous mound on top.
Perfect Pairings: Sauce and Topping Ideas
While this chocolate pie is delicious on its own, you can elevate it with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. For a fruity contrast, try adding a dollop of raspberry coulis or fresh berries. If you’re feeling indulgent, a scoop of vanilla ice cream or a dusting of cocoa powder makes it extra special.
Serve It Right: Presentation Tips
For a stunning presentation, use a piping bag with a star tip (like Ateco 848 or Wilton 2D) to create elegant whipped cream swirls on each slice. Alternatively, top the entire pie with a generous mound of whipped cream and garnish with chocolate shavings or crushed nuts. Serve chilled for the best texture and flavor.
Keep It Fresh: Storage and Reheating
Store your chocolate pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you’d like to freeze it, wrap the pie tightly in plastic wrap and aluminum foil, and it will keep for up to 1 month. Thaw in the fridge overnight before serving. Avoid reheating, as the filling may lose its smooth consistency.
Mix It Up: Recipe Variations
For a milk chocolate version, swap the dark chocolate for milk chocolate and reduce the sugar to 1 cup. If you’re a fan of mint, add ½ teaspoon peppermint extract with the vanilla. For a nutty twist, sprinkle chopped toasted almonds or hazelnuts over the filling before chilling.
Quick Tips: Time-Saving Hacks
To save time, use a store-bought pie crust instead of making your own. You can also prepare the filling a day ahead and store it in the fridge, then pour it into the crust just before chilling. If you’re short on time, chill the pie for at least 4 hours instead of 6—it’ll still set beautifully!
Chocolate Pie
Ingredients
- 1 prepared (baked) 9″ pie crust click the link for my homemade recipe, see note 1
- 1 ½ cups granulated sugar
- 5 Tablespoons cornstarch
- ¼ teaspoon salt
- 5 large egg yolks² see note 2 for recipes that you can make with your leftover egg whites
- 2 cups whole milk
- 1 cup heavy cream
- 6 oz dark chocolate bar³ finely chopped
- 4 Tablespoons unsalted butter cut into pieces
- 1 ½ teaspoon vanilla extract
- 1 batch homemade whipped cream for topping. Optional but recommended. click the link for my recipe
Instructions
- In a medium-sized, heavy-bottomed saucepan, whisk together sugar, cornstarch and salt.
- In a separate bowl or large measuring cup, whisk together egg yolks, milk, and heavy cream until well-combined and egg yolks are well broken up.
- While whisking the dry ingredients, drizzle the egg yolk mixture into the dry ingredients until completely combined. Transfer saucepan to stovetop over medium heat and whisk frequently until ingredients begin to thicken⁴ (see note 4, this will take several minutes, do not crank up the heat or your filling may not thicken properly).
- Once mixture has thickened (it should have a pudding-like consistency) whisk constantly, remove from heat and immediately add chopped chocolate, butter, and vanilla extract. Stir until chocolate and butter are completely melted and mixture is smooth.
- Pour pie filling through a fine mesh strainer into a medium-sized heatproof bowl. Pour filling over prepared pie crust and place a piece of clear wrap or parchment paper directly against the surface of the chocolate to prevent a skin from forming on the surface of the pie as it cools. Allow to chill in the refrigerator at least 6 hours or overnight before slicing and serving.
- Top with whipped cream just before serving. I like to use an Ateco 848 or Wilton 2D tip to decorate the pie slices in the photo, but a big mound of whipped cream right on top of the pie works just as well!