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Chocolate Pie Recipe – A Smooth, Rich Classic You’ll Make Again

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pre-baked 9-inch pie crust (traditional pastry, graham cracker, or chocolate cookie crust)
  • 2 cups whole milk
  • 1 cup heavy cream (divided: 3/4 cup for the filling, 1/4 cup for whipped topping if using)
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 4 large egg yolks
  • 4 ounces semi-sweet or dark chocolate (60–70%), finely chopped
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • For topping: 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla (optional)
  • Optional garnish: chocolate shavings, cocoa dusting, or flaky sea salt

Method
 

  1. Prepare the crust: If using a pastry crust, fully blind-bake it and let it cool completely. A fully baked crust prevents sogginess.
  2. Whisk the dry mix: In a medium saucepan, whisk sugar, cocoa powder, cornstarch, and salt until no lumps remain. This helps the custard thicken evenly.
  3. Add dairy gradually: Whisk in the milk and 3/4 cup of the heavy cream a little at a time until smooth. Turn the heat to medium.
  4. Cook to thicken: Cook, whisking constantly, until the mixture thickens and gently bubbles, 5–8 minutes. It should coat the back of a spoon and leave a trail when you run a finger through it.
  5. Temper the yolks: In a small bowl, whisk the egg yolks. Slowly stream in about 1/2 cup of the hot mixture while whisking constantly. Then pour the tempered yolks back into the saucepan, whisking well.
  6. Finish cooking: Cook 1–2 minutes more, whisking, until glossy and thick. Do not let it boil hard—gentle bubbles are enough.
  7. Add chocolate and flavor: Remove from heat. Stir in the chopped chocolate, butter, and vanilla until completely smooth.
  8. Strain (optional but smart): For an ultra-smooth custard, pass the filling through a fine-mesh sieve into a bowl.
  9. Fill the crust: Pour the warm filling into the cooled pie crust. Smooth the top with a spatula.
  10. Prevent skin: Press a piece of plastic wrap directly onto the surface of the filling.
  11. Chill to set: Refrigerate at least 4 hours, preferably overnight, until fully set.
  12. Make whipped cream: In a chilled bowl, whip 1 cup cold heavy cream with powdered sugar and vanilla to soft peaks. Spread or pipe over the chilled pie.
  13. Garnish and serve: Add chocolate shavings or a light cocoa dusting. Slice with a sharp knife wiped clean between cuts.