Imagine slicing into a creamy, rich, and melt-in-your-mouth chocolate dessert with a buttery crust that feels like a warm hug from grandma’s kitchen. That’s chocolate pie! It’s one of those timeless desserts that never goes out of style. This chocolate pie recipe is easy to follow, doesn’t need fancy ingredients, and always impresses—whether you’re making it for the holidays, a birthday, or just a Tuesday night treat.
Let’s dive into the chocolaty goodness of this easy-to-make, satisfying dessert that’s sure to become a family favorite.
Quick Facts
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 8 |
| Prep Time | 15 minutes |
| Cooking Time | 30 minutes + chill time |
| Calories | 410 per slice |
Equipment Needed
You don’t need any special kitchen gadgets for this pie, but having the right tools makes everything smoother. Here’s what you’ll need:
- 9-inch pie dish – Glass or ceramic works best for even heat distribution.
- Mixing bowls – At least two: one for dry, one for wet ingredients.
- Whisk – For blending the filling to a silky texture.
- Saucepan – To melt the chocolate and combine ingredients.
- Measuring cups and spoons – Accuracy matters, especially with desserts.
- Rubber spatula – For scraping every last bit of chocolatey goodness.
- Oven – Preheated to 350°F (175°C).
- Plastic wrap or foil – For covering the pie while it chills.
- Hand mixer or stand mixer (optional) – Speeds up the process if you’re whipping cream for topping.
Ingredients
For the crust:
- 1 ½ cups crushed graham crackers (or chocolate cookies for extra decadence)
- 6 tablespoons melted butter
- 2 tablespoons sugar
For the filling:
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 6 oz semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Optional topping:
- Whipped cream or chocolate shavings
Instructions
Step 1:
Preheat oven to 350°F (175°C). Mix crushed graham crackers, sugar, and melted butter in a bowl. Press into a 9-inch pie dish. Bake for 8–10 minutes until lightly golden. Let it cool.
Step 2:
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Slowly whisk in the milk. Place over medium heat and cook, stirring constantly, until thickened (about 8–10 minutes).
Step 3:
In a separate bowl, beat egg yolks lightly. Slowly whisk some of the hot chocolate mixture into the yolks to temper them. Then add the egg mixture back into the pan. Continue cooking for 2–3 more minutes.
Step 4:
Remove from heat. Stir in chopped chocolate, butter, and vanilla. Mix until smooth and glossy.
Step 5:
Pour the filling into the cooled crust. Cover with plastic wrap (press it directly onto the filling to prevent a skin from forming). Refrigerate for at least 4 hours or overnight.
Step 6:
Top with whipped cream and chocolate shavings before serving, if desired.
Essential Note:
Tempering the egg yolks is crucial. If you skip this step or add the yolks directly into the hot mix, you’ll end up with scrambled eggs—not the creamy texture you want. Take your time and stir constantly to avoid lumps.
