EASY CHOCOLATE PIE
An Irresistible Chocolate Delight
I made three different desserts for Easter dinner this year, but this chocolate cream pie was the first to go. Everybody wanted a slice of this simple-to-make, deeply chocolatey pie!
When it comes to pies, my husband is a big fan of cream pies like banana cream, his favorite. So it’s no surprise that he was leading the charge for this chocolate cream pie, which is essentially a chocolate pudding inside an Oreo crust. But that description doesn’t do justice to the beauty of this pie and might make it seem like you ought to just use a pudding mix for the filling and a pre-made crust.
Why You’ll Love This Recipe
There are a couple of reasons why I think a chocolate cream pie is so much better from scratch:
- The chocolate flavor comes through with much deeper, richer tones thanks to the combination of bittersweet and semi-sweet chocolate.
- The balance of sweetness in a homemade chocolate custard is much better than just a packet of pudding.
During the summer, this is a great no-bake chocolate cream pie if you don’t bother to bake the crust for 8-10 minutes in the oven. I like my crust a little crunchy, but that step is totally optional.
Also, can I just clear something up here? Not all chocolate pies are the same, even though the names get bandied about willy-nilly all the time. There is French Silk Pie, Chocolate Satin Pie, and Chocolate Cream Pie, and each is just a little different.
Chocolate cream pie, on the other hand, is made with a cooked custard filling that is thickened with cornstarch (at least in my recipe). While similar, the differences in the method and ingredients result in a different taste and texture between the two varieties of pie.
Kitchen Equipment You’ll Need
- Measuring cups and spoons
- Whisk
- Medium saucepan
- Oven (if baking the crust)
- Pie dish
Ingredients
- 1 baked deep dish pie crust
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 can carnation evaporated milk
- 1 1/2 cups whole milk
- 4 medium egg yolks
- 6.5 oz bittersweet chocolate
- 2 tsp vanilla
- 2 tbsp butter
Step-by-Step Instructions
- Whisk together milk, egg yolks, and dry ingredients in a medium saucepan.
- Cook over medium heat until the mixture starts to bubble, then remove from heat.
- Add chocolate, vanilla, and butter, stirring until smooth.
- Pour the filling into your baked pie crust.
- For the meringue topping, prepare your meringue and spread it over the filling.
- Bake for 9 minutes at 400°F until the meringue is golden.
Tips for Success
- Make sure to whisk the mixture continuously while cooking to avoid lumps.
- Allow the pie to cool completely before serving to ensure the filling sets properly.
Additional Tips and Variations
- For a richer flavor, consider adding a dash of espresso powder to the chocolate mixture.
- Top with whipped cream instead of meringue for a different texture.
Nutritional Highlights (Per Serving)
This pie is a decadent treat, perfect for special occasions.
Frequently Asked Questions (FAQ)
Can I make the pie crust ahead of time? Absolutely! You can prepare the crust a day in advance and store it in the refrigerator.
How long will the pie keep? The pie can be stored in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of chocolate? Yes, you can experiment with different types of chocolate, but bittersweet and semi-sweet provide the best balance for this recipe.
Conclusion
This easy chocolate pie is sure to become a family favorite, with its rich chocolate flavor and creamy texture. I invite you to try this recipe and share your experiences! Let me know how it turned out in the comments below!