Description
Enjoy a decadent chocolate pie with a creamy cocoa filling in a flaky crust, topped with whipped cream and chocolate shavings. Perfect for any celebration!
Ingredients
Scale
- 1 pre-made pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Whipped cream (for topping)
- Chocolate shavings or cocoa powder (for garnish)
Instructions
- If using a store-bought pie crust, follow the package instructions for pre-baking. Preheat your oven to 350°F (175°C) and bake the crust for about 10-12 minutes until lightly golden.
- For a homemade pie crust, roll out the dough on a floured surface to fit your pie dish. Transfer it to the dish, trim the edges, and prick the bottom with a fork to prevent bubbling. Bake as directed above.
- Once baked, remove the crust from the oven and let it cool completely on a wire rack while preparing the filling.
- In a medium saucepan, combine the granulated sugar, cocoa powder, cornstarch, and salt. Whisk until well mixed.
- Gradually add the whole milk to the dry mixture, whisking continuously to avoid lumps.
- Place the saucepan over medium heat, whisking as it heats to prevent sticking.
- Once the mixture thickens and bubbles (about 5-7 minutes), reduce the heat to low.
- In a separate bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot chocolate mixture to the yolks while whisking constantly to temper them.
- Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Cook on low heat for another 2-3 minutes, stirring constantly until thick and glossy.
- Remove from heat and stir in the unsalted butter and vanilla extract until fully melted and incorporated.
- Pour the chocolate filling into the cooled pie crust, spreading it evenly with a spatula.
- Cover the pie with plastic wrap or aluminum foil, ensuring it doesnt touch the filling to prevent a skin from forming.
- Refrigerate for at least 4 hours, or overnight for best results.
- Once set, remove the pie from the refrigerator and carefully take off the cover.
- Top with a generous layer of whipped cream, either store-bought or homemade.
- Garnish with chocolate shavings or a dusting of cocoa powder for an elegant touch.
- Slice into wedges using a sharp knife, dipping it in hot water for cleaner cuts if needed.
- Serve each slice on a plate, adding an extra dollop of whipped cream if desired.
Notes
- Whisk continuously while cooking the filling to avoid lumps and ensure a smooth texture.
- For a richer chocolate flavor, consider using dark cocoa powder.
- Adding a pinch of espresso powder can enhance the chocolate flavor.
- The pie can be stored in the refrigerator for up to 3 days, covered to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes