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Creamy Chocolate Pie Recipe Easy Steps to Make at Home

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A velvety smooth chocolate filling nestled inside a buttery homemade crust, topped with fluffy whipped cream. Perfect for celebrations or cozy weekends.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cut into cubes
  • 2–3 tablespoons ice water
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Optional: chocolate shavings or cocoa powder for garnish

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and work them into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  2. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim any excess dough, then press the edges to form a decorative border. Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let the crust cool completely.
  3. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually add the milk while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Reduce heat and cook for 1-2 minutes longer.
  4. In a small bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot chocolate mixture to the yolks, whisking to combine. Pour the tempered egg mixture back into the saucepan and cook for another minute. Remove from heat and stir in the chopped chocolate, butter, and vanilla until smooth.
  5. Pour the chocolate filling into the cooled crust and smooth the top with a spatula. Cover with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 4 hours, or until set.
  6. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
  7. Add chocolate shavings or a dusting of cocoa powder on top of the whipped cream for a beautiful presentation.

Notes

[‘Keep the butter cold for a flaky crust.’, ‘Don’t skip the blind baking step to avoid a soggy crust.’, ‘Whisk constantly while cooking the filling to prevent lumps or scorching.’, ‘Temper the eggs slowly to prevent curdling.’, ‘Chill the pie thoroughly for at least 4 hours or overnight for best results.’]

Nutrition

Keywords: chocolate pie, creamy dessert, homemade pie, chocolate dessert, easy pie recipe

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