Easy Old Fashioned Chocolate Pie
This delicious, old fashioned chocolate pie is rich, creamy, and indulgent. A classic, timeless dessert that's incredibly easy to make, too!
Servings 8 -10, approximately
Equipment
- 9-inch deep dish pie plate
- mixing bowls
- medium saucepan
- whisk
Ingredients
- ⅔ cup sugar (133g)
- ⅓ cup cornstarch (42g)
- ¼ teaspoon salt
- 4 egg yolks
- 3 cups whole milk (750ml)
- 2 tablespoons butter (30g)
- 1 teaspoon vanilla extract
- 10.23 ounces good quality semisweet chocolate, finely chopped (290g or 1 ¾ cups semisweet chocolate chips)
- 1 baked pie shell (9 inch)
Optional Topping
- whipped cream
- grated chocolate
Instructions
- In a medium/large saucepan, whisk together the sugar, cornstarch, and salt.⅔ cup sugar (133g), ⅓ cup cornstarch (42g), ¼ teaspoon salt
- In another bowl or large measuring cup/jug, combine the egg yolks and milk.4 egg yolks, 3 cups whole milk (750ml)
- Gradually pour the milk/egg mixture into the sugar mixture and cook over medium heat, whisking continuously until the mixture comes to a boil. This will take about 3 - 5 minutes.
- Let it boil for about 30 seconds and you see a few bubbles pop on the surface.
- Remove from heat and whisk in the butter and vanilla extract.2 tablespoons butter (30g), 1 teaspoon vanilla extract
- Add the chocolate and whisk until it is melted and the mixture is well-blended.10.23 ounces good quality semisweet chocolate, finely chopped (290g or 1 ¾ cups semisweet chocolate chips)
- Pour into the baked pie shell and press plastic wrap on the surface, making sure to touch the filling. If you have a smaller pie plate, fill some bowl with the leftover filling and cover them with plastic wrap.1 baked pie shell (9 inch)
- Cool for a few minutes and then refrigerate for at least 3 hours or overnight until it's chilled and firm.
- Garnish with whipped cream and grated chocolate, if desired.
- Enjoy!
Notes
Tips for Success
- If your pie plate is smaller than a 9 inch deep dish pan, you'll probably have some leftover filling. If so, just fill a few small bowls and refrigerate them.
- The pie needs to chill for at least 3 hours before serving so that it has time to set.
- Store any leftovers in the refrigerator for up to 4-5 days.
- Freeze individual slices, wrapped well in plastic wrap, for up to about 2 months. Thaw in the refrigerator overnight before serving.
