Print

Chocolate Pie: The Ultimate Guide to Baking Perfection

Print Recipe

Decadent chocolate pie with a flaky homemade crust and rich, creamy chocolate filling. Top with whipped cream for the ultimate treat!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
  • ¼ cup vegetable shortening, cold
  • 5–7 tablespoons ice water
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 3 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet chocolate, chopped
  • 1 ½ cups heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the cold butter and vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – this is what creates flaky layers!
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
  4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and makes the dough easier to roll out.
  5. On a lightly floured surface, roll out the dough into a 12-inch circle.
  6. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp them decoratively. You can use a fork to create a simple crimped edge, or get fancy with your fingers!
  7. Prick the bottom of the crust all over with a fork. This prevents the crust from puffing up during baking.
  8. Line the crust with parchment paper and fill it with pie weights (or dried beans or rice). This will help the crust maintain its shape.
  9. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
  10. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown.
  11. Let the crust cool completely before filling.
  12. In a medium saucepan, whisk together the granulated sugar, cocoa powder, salt, and cornstarch. This ensures that the cocoa powder and cornstarch are evenly distributed, preventing lumps in the filling.
  13. Gradually whisk in the milk until smooth. Make sure there are no lumps of cocoa powder or cornstarch remaining.
  14. Cook over medium heat, stirring constantly, until the mixture begins to thicken and simmer. This usually takes about 5-7 minutes.
  15. In a small bowl, whisk the egg yolks lightly.
  16. Temper the egg yolks: Slowly drizzle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly. This prevents the egg yolks from scrambling when added to the hot mixture.
  17. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
  18. Continue to cook over medium heat, stirring constantly, until the filling is very thick and glossy. This should take about 1-2 minutes. Be careful not to let the filling boil, as this can cause the eggs to curdle.
  19. Remove the saucepan from the heat and stir in the butter, vanilla extract, and chopped bittersweet chocolate. Stir until the butter and chocolate are completely melted and the filling is smooth and creamy.
  20. Pour the warm chocolate filling into the cooled pie crust.
  21. Smooth the top of the filling with a spatula.
  22. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling. This will prevent a skin from forming.
  23. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  24. In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.
  25. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter.
  26. Once the pie is chilled and set, remove the plastic wrap.
  27. Spread the whipped cream evenly over the top of the pie, or pipe it on using a piping bag and tip for a more decorative look.
  28. You can also garnish the pie with chocolate shavings, cocoa powder, or fresh berries.

Notes

  • Use cold ingredients for the pie crust.
  • Don’t overmix the pie dough.
  • Blind bake the crust properly using pie weights.
  • Temper the egg yolks to prevent scrambling.
  • Chill the pie thoroughly for at least 4 hours.
  • Use high-quality chocolate for the best flavor.
  • Adjust sweetness to your liking.
  • Make the crust and filling ahead of time.
  • Add flavor variations to the filling or toppings.

Find it online: https://mmmflavors.com/chocolate-pie/