Chocolate Pie

iamwinfred

This Chocolate Pie is rich, silky, and delivers pure chocolate bliss without hours in the kitchen. A stovetop chocolate custard filling is poured into a baked crust, creating a dessert that tastes like you spent all day on it—but most of the work happens while the pie chills in the fridge. It's the perfect make-ahead dessert for holiday gatherings, birthdays, or cozy nights in.

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Prep Time 15

Cook Time 12

Total Time 4 27

Course Dessert

Cuisine American

Servings slices

Calories 420 kcal

Equipment

9-inch pie plate
Medium saucepan
Heatproof bowl That sits snugly over the saucepan
Whisk
Rubber spatula
Fine-mesh sieve
Offset spatula
Measuring cups and spoons

Ingredients

1 9-inch pie crust baked and cooled; store-bought or homemade
1 1/2 cups semi-sweet chocolate chips 255g; quality matters, choose chips you would eat straight from the bag
1 1/4 cups heavy cream 300ml; divided - 1 cup (240ml) for filling, 1/4 cup (60ml) saved for topping
3 tablespoons unsalted butter 42g
3 large egg yolks room temperature for smoother blending
2 tablespoons granulated sugar 25g
1 teaspoon pure vanilla extract 5ml
whipped cream for topping; homemade or store-bought
chocolate shavings for garnish

Instructions

Bake your 9-inch pie crust according to package directions or your favorite recipe. Transfer to a wire rack and let cool completely for at least 30 minutes, checking that no warm spots remain.
Fill a medium saucepan with about 1 inch of water and bring to a gentle simmer. Set a heatproof bowl on top, making sure the bottom doesn't touch the water. Add chocolate chips, 1 cup heavy cream, and butter; stir constantly with a rubber spatula until completely smooth, about 5-7 minutes.
In a separate bowl, whisk egg yolks and sugar for about 2 minutes until pale and ribbon-like. Slowly drizzle in 1/2 cup of the warm chocolate mixture while whisking vigorously. Pour the egg mixture back into the main chocolate bowl and stir to combine.
Set the bowl back over simmering water and cook for 3-4 minutes, stirring constantly, until the filling thickens to a pudding-like consistency that coats the back of a spoon. Remove from heat and stir in vanilla extract. Press through a fine-mesh sieve if needed.
Let filling cool for about 10 minutes, stirring occasionally. Pour into the cooled pie crust and smooth the top with an offset spatula. Tap gently on the counter to release air bubbles.
Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for the firmest slices. Just before serving, whip remaining 1/4 cup heavy cream until soft peaks form and top each slice with whipped cream and chocolate shavings.

Notes

Use room temperature egg yolks for smoother blending.
Avoid overcooking the filling to keep it silky instead of grainy.
Stir constantly while the filling thickens, and keep the heat gentle.
Chill your bowl and beaters before whipping the cream.
Let the pie sit at room temperature for 10 minutes before slicing.
Wipe your knife clean between cuts for neat edges.
Save the leftover egg whites for scrambled eggs or an omelet.
Store covered tightly in the refrigerator for up to 4 days.
Freeze whole pie or individual slices for up to 2 months; thaw overnight in the refrigerator.
For variations: stir in espresso powder for mocha, swirl in peanut butter, use dark chocolate chips, top with toasted nuts, or make mini pies in a muffin tin.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 35gProtein: 5gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 150mgPotassium: 220mgFiber: 2gSugar: 22gVitamin A: 10IUCalcium: 4mgIron: 8mg

Keyword chocolate custard pie, chocolate pie, easy chocolate pie, holiday dessert, make ahead dessert