How Do You Make A Chocolate Pie

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Old Fashioned Chocolate Pie

How to Make a Chocolate Pie

This Old Fashioned Chocolate Pie is a rich, creamy chocolate dream. Its made from scratch with only seven ingredients and ready in just minutes.

This Old Fashioned Chocolate Pie recipe has been passed down through my family for three generations. Its the first pie my mother learned to make and it was one of the first desserts learned to make from her.

Im pretty much a chocoholic. If you cant tell from all the chocolate recipes I share. Two of my favorites are Chocolate Peanut Butter Haystacks and this Easy Chocolate Bundt Cake in the past.

This recipe is made with really basic pantry staples so theres a good chance you have everything or almost everything you need to make this pie already on hand.

What Kind Of Crust For Chocolate Pie

Chocolate Pie Can can be made with a variety of pie crusts. The crust you go with will be based on what your favorite is!

  • Oreo Cookie Crust If you want to keep the chocolate theme going, then put your chocolate layers in an Oreo cookie crust! Tastes great and you can never go wrong with an Oreo crust!
  • Graham Cracker Crust Im always up for a good graham cracker crust. Its buttery crumbly crust will go great with these chocolate pie layers!
  • Butter Pie Crust Traditionally this is the crust I like to go with for this crust. It gives off a more traditional look with a classic pie crust but also offers up those flaky layers that can easily be found in a good pie crust.

What Is Chocolate Pie

Chocolate Pie is exactly as it sounds. A delicious pie crust filled with chocolate either rich chocolate layers or chocolate Jello Pudding.

For this recipe, we skip the boxed pudding and create a decadent chocolate lovers dream pie that uses only 5 ingredients and is impossible to mess up! Trust me, Ive tried!

The other great aspect of this pie is that its egg free! So if you need an egg free chocolate pie, this is the recipe for you!

If you have a chocolate lover coming to dinner, then whip up this easy chocolate pie!

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How To Make Chocolate Cream Pie Filling

Now, for the filling. Its really not difficult at all. I made sure you didnt have to worry about tempering eggs and pouring things back and forth.

Basically, this recipe calls for putting a bunch of things in a pan and then cooking until thickened.

Now.this is a different recipe than my chocolate pudding recipe. This filling contains egg yolks and is a custard. The egg yolks add an extra richness to the filling.

I used three kinds of chocolate for this custard. First, I use dark cocoa, one of my very favorite ingredients. Then, I add both unsweetened and semisweet chocolate at the end. This results in a deep, dark, rich chocolate custard that simply does not taste like boxed pudding mix.

As I always say, the better the ingredients you use, the better the flavor, so use cocoa and chocolate brands that you love. I love using King Arthur flour cocoas. My favorite is the Double Dutch Dark Cocoa. I use that one the most!

Im recommending a dutch process cocoa for this recipe. They are simply less acidic than natural cocoa and provide a mellower, more rounded flavor in this recipe.

Now, just because we stepped up to a custard, does not mean this is going to be any harder to make. In fact, it comes together on the stove top in one sauce pan.

First youll whisk together your dry ingredientssugar, cornstarch, cocoa, salt and espresso. Then, add the yolks and whisk them into the dry mixture.

Slowly add the milkand whisk it until combined.

Tips And Tricks For The Best Pie

Dark Chocolate Pie
  • If the outer edges of the pie crust start to become too brown you can use a pie shield are a piece of foil to prevent them from burning.
  • Theres no need to par-bake the crust in this recipe which makes it even easier!
  • I like the way that the chocolate chips hold a bit of their shape in comparison to a chopped chocolate bar or baking chocolate. If you want a few pools of melty chocolateyou can swap some of the chocolate chips for chopped chocolate.

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How Do You Make Chocolate Pudding

In a medium saucepan over low-medium heat add the half and half, sugar, and espresso powder. Let cook for a couple of minutes to warm it up – do not boil the half and half.

While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and cocoa powder. Whisk for two minutes, the mixture should be much lighter in color.

Finely chop the chocolate.

Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine.

Then add all of the half and half mixture, do this very slowly and whisk to combine. Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly.

When you put the chocolate milk mixture back on the stove make sure you are whisking constantly until the mixture has thickened. If you walk away just for a few seconds I guarantee it will probably thicken at that exact moment and you’ll end up with a lumpy chocolate pudding.

The pudding mixture will thicken up. You want it quite thick, the mixture will “burp” bubbles will pop on the surface- this shows it is done.

Take the pot off the heat and immediately add the chopped chocolate, whisk vigorously to combine.

Next, add the cold butter and vanilla bean paste or extract. Once fully combined pour the pudding through a fine-mesh sieve into a clean bowl to remove and lumps you might have.

Once pudding has been strained, pour on top of the crust in the pie dish using an offset spatula to spread it evenly.

Old Fashioned Homemade Chocolate Pie Recipe

Old Fashioned Homemade Chocolate Pie

From xxwhynotnowxx 12 years ago

  • 15 minutes to make
  • Serves 8

This is just a old recipe i found that got me dubbed Chocolate pie maker of the family.

  • pie
  • Feel free to use any of the below tags. Click one to add it.
  • pie
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  • 1-1/4 cup of sugar
  • 1/2 cup of plain flour
  • 1/4 cup of cocoa
  • How to make it

    • Bake pie crust until golden
    • Combine first 4 ingredients in a sauce pan set aside.
    • Combine milk and egg yolks.
    • Stir milk and egg yolks into mixture add butter.
    • Cook over medium heat, and stir constantly until mix thickens and boils.
    • Remove from heat stir in vanilla spoon into pastry shell.
    • You can put a meringue on top if you want, but this is only optional using the egg whites from eggs used for pie.
    People Who Like This Dish 31
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    Reviews & Comments 10
    • Is this recipe for a deep dish or does it need to be doubledWas this review helpful? Yes

    excellentluky ate it and said…Was this review helpful? Yes

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    You Only Need Six Simple Ingredients

    1. sugar5. evaporated milk6. pie shell

    I originally spotted this recipe on Tasty Kitchen. But there were so many questions from people having issues with the evaporated milk and butter.

    Evaporated milk comes in a 12 ounce and 5 ounce cans you only use 5 ounces! Also, a 1/2 stick of butter is not the same thing as a 1/2 cup of butter. You need a 1/2 stick for this recipe, which is 1/4 cup. If you use more evaporated milk and/or butter than is called for, youll have a soupy mess.

    This pie has a creamy texture, almost like chocolate pudding, but not overly sweet. I topped mine with whipped cream and chocolate shavingsand then had to force myself not to eat three slices.

    Stiff Peaks Or Soft Peaks

    How to Make Chocolate Cream Pie

    If youre going to do any piping, then whip to stiff peaks. Dont over whip the cream or youll end up with a grainy result because youll have crossed the threshold into making butter. Test as you go. Stop the mixer, lift the beater and see if those peaks stand up without flopping over.

    If you want a nice billowy top that you can pile on with a spoon and create pretty swirls in, whip to soft peaks. You can see how that looks with my Easy Banoffee Cream Pie.

    I wanted to go to town with piping, so I went with stiff peaks this time 🙂

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    Expert Tips And Tricks

  • Refrigerate the pie crust or shell until your filling is ready because you dont want the butter in the crust to soften, this will result in a soggy crust instead of a flaky crust.
  • If you notice the crust edges are starting to turn dark brown but the filling is not yet cooked, simply cover the edges with foil to avoid burning.
  • Do not overfill your pie plate.
  • After baking, you should allow the pie to cool completely at room temperature. Cutting it while still hot can cause it to collapse. Cool for at least 2 hours on a wire rack before serving.
  • For a little extra chocolate decadence, sprinkle some dark chocolate chips on the bottom of your pie crust before adding the filling.
  • Baking A Chocolate Chess Pie

  • 1Bake the pie crust. Place a piece of tin foil or parchment paper against the crust and weigh it down with some dried beans. Cook the crust in a preheated 350 F oven for 15 minutes, then for an additional five minutes without the beans and foil.XResearch source
  • Remove the crust and allow it to cool.
  • Turn the oven down to 325 F .
  • 2Combine the ingredients. First combine the dry ingredients. In a large bowl, whisk together the sugar, cocoa, flour, and salt. Then add the milk and switch to using electric beaters. Beat the mixture until combined.XResearch source
  • Add the eggs one at a time, incorporating each one into the mixture before adding another.
  • Finally, add the butter and vanilla. Beat the mixture for two to three minutes, until everything is smooth and all the ingredients have been incorporated.
  • 3Pour the filling and bake the pie. Use a spoon to get all the filling out of the bowl. Spread the filling around evenly in the pie shell.
  • Place the pie into the oven and bake for one hour.
  • 4Cool and serve. After an hour, remove the pie from the oven and place it on a cooling rack. Let the pie sit and cool for another hour before serving. This will give the filling time to set properly.XResearch sourceAdvertisement
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    Homemade Chocolate Cream Pie Recipe

    This whips up quick and easy so it’s perfect for potlucks and summer picnics. The dark cocoa makes it the best, most chocolatey chocolate cream pie you’ve ever had, I promise! Top it with whipped cream or serve it next to some ice cream – it’s bound to be a hit!

    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don’t forget that you can click on “add to collection” to save it to your own, private recipe box!

    If you love this recipe please give it a 5 star rating.

    How Do You Make Chocolate Pie

    Easy Chocolate Mousse Pie

    This easy chocolate pie requires a stove, freezer and five Ingredients.

  • Prebake Pie Crust. If using a graham cracker crust, bake for only 5 minutes to set.
  • Place chocolate chips and heavy cream in a double boiler on the stove. If you dont own a double boiler, then place chocolate chips and heavy cream in a metal or heat proof glass bowl over a small pot of water.
  • Melt chocolate and heavy cream until a thick ganache is formed. Pour this into the bottom of your pie crust and FREEZE.
  • White crust is freezing, make second layer. Place more chocolate chips and heavy cream into double boiler or in a bowl over your pot of water and cook until creamy and smooth. Set aside or place in freezer to chill quickly you want the temperature to come down to room temperature..
  • While chocolate mixture is cooling, whip heavy cream until soft peaks form.
  • Once chocolate is cooled, add whipped cream to chocolate and blend.
  • Pour this chocolate mixture on top of your first dark chocolate ganache layer in crust. Freeze again.
  • In a new bowl whip heavy cream and sugar until stiff peaks form. Spread on top of the pie and freeze until ready to serve.
  • Thaw pie before serving.
  • PRO TIP: Make sure your pot of water is SMALLER than your bowl. Your bowl should sit ON TOP of the pot, with the base of the bowl sinking slightly into the pot. However you do not want your bowl touching the water at all.

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    The Trick For Thick Chocolate Pie Filling:

    I use both egg yolks and cornstarch to thicken the chocolate pie filling in this recipe. The egg yolks get tempered and added to the hot pudding filling, helping to thicken it. The cornstarch adds an additional thickening agent to help the pie set up even better. The result is a chocolate pie filling that holds together perfectly, but still has a smooth and creamy texture.

    How Do You Make This Classic Pie

  • Prepare a frozen or refrigerated pie crust according to package directions
  • Begin by sifting together flour, cocoa powder, and sugar into a bowl.
  • Next, slowly stir in milk adding it in a little at a time as you stir
  • Transfer mixture into a medium sauce pan and cook over medium heat until mixture becomes thick then remove from heat add vanilla extract, stir to combine.
  • Transfer to baked pie crust and chill in the refrigerator for two hours to 24 hours
  • Top with whipped cream and serve!
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    What Kind Of Crust Should I Use For A Chocolate Cream Pie

    This is a no bake pie, so your crust needs to be fully baked and ready to go. That being said, you can use whatever kind of crust you love.

    I went with my Easy All Butter Pie Crust, mostly because I was working on my post for How to Blind Bake a Pie Crust.

    Needless to say, I had a few extra crusts laying around from all the various shoots we did for that post, so I rolled with it!

    Now, my pie crust isnt a sweet crust. It has a bit of sugar in it, but its a classic pie crust, serving as a buttery backdrop to whatever filling you add to it.

    So, if youre looking for a sweeter crust to complement your Chocolate Cream Pie, then by all means go with a graham cracker crust or a vanilla wafer crust or maybe double down on the chocolate and use a chocolate cookie crust

    You could also take an easy shortcut and just buy a premade crust at the store. Whatever you crust you love with whatever ingredients or time you have to make it works here.

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