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Chocolate Pie Recipe

This chocolate pie recipe delivers a rich, silky chocolate filling with simple ingredients. Perfect for beginners and guaranteed to impress every time.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 390 kcal

Ingredients
  

  • For the Pie Crust
  • 1 9-inch pie homemade pie crust, baked and cooled
  • For the Chocolate Filling
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • For Topping
  • Fresh whipped cream

Instructions
 

  • Prepare the Crust
  • Make sure your 9-inch pie crust is fully baked and completely cooled before adding the filling. A warm crust can cause condensation and a loose set.
  • Mix the Dry Ingredients
  • In a medium saucepan (off heat), whisk together:
  • Sugar
  • Unsweetened cocoa
  • Cornstarch
  • Salt
  • Break up any cocoa lumps now—it makes everything smoother later.
  • Add Milk and Egg Yolks
  • Slowly whisk in the milk until smooth.
  • Add the egg yolks and whisk until fully incorporated.
  • Don’t rush this step. A smooth base means a smooth chocolate filling.
  • Cook the Chocolate Filling
  • Place the saucepan over medium heat. Cook, whisking constantly, for 8–10 minutes.
  • You’ll notice the mixture:
  • First warms
  • Then thickens
  • Then turns glossy and pudding-like
  • The smell will tell you when it’s ready—deep chocolate, slightly sweet, impossible to ignore.
  • Finish the Filling
  • Once thickened:
  • Remove from heat
  • Stir in butter and vanilla extract
  • Whisk until fully melted and smooth
  • I always sneak a spoonful here. Quality control taste-test, right?
  • Fill and Chill
  • Pour the hot chocolate pudding into the cooled pie crust. Smooth the top.
  • Cover loosely and chill in the fridge for at least 4 hours, preferably overnight.
  • This chilling time is non-negotiable—it’s what gives the pie clean slices.
  • Top and Serve
  • Right before serving, spread or pipe whipped cream over the top.
  • You’ve officially made a homemade chocolate pie that rivals any bakery version.

Notes

  • Use unsweetened cocoa for the best chocolate flavor and control over sweetness.
  • Whisk constantly while cooking to prevent lumps in the chocolate filling.
  • Allow the pie to fully chill in the fridge before slicing for clean cuts.
  • Homemade or store bought pie crust both work well in this recipe.
  • This pie is best served cold and topped with whipped cream just before serving.
Keyword chocolate pie recipe, chocolate pie, easy pie, homemade chocolate, chocolate filling, chocolate pudding pie