easy chocolate pie recipe

Written BySheba G Updated On
easy chocolate pie recipe
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The Best easy chocolate pie recipe

I’ve always been a fan of simple yet delicious recipes, and this easy chocolate pie recipe is one of my favorites. It’s a classic dessert that never fails to impress, whether it’s for a special occasion or just a Tuesday. The first time I made this pie, I was surprised by how easy it was to put together.

The crust is made from scratch, but don’t let that intimidate you – it’s actually quite straightforward. The filling is rich and creamy, with a deep chocolate flavor that’s sure to satisfy any sweet tooth. My kids love helping me in the kitchen, and this recipe is one of their favorites too.

They can easily assist with tasks like mixing the crust or spreading the chocolate ganache on top of the pie. As for me, I appreciate how versatile this recipe is – it’s perfect for potlucks, family gatherings, or even just a quick dessert after dinner. And the best part?

It’s incredibly easy to make ahead of time, so you can have it ready whenever you need it. In fact, I often make the filling and freeze it until I’m ready to assemble the pie. This way, I can have a delicious homemade dessert ready in no time.

Plus, the leftovers are always devoured quickly – my family can’t get enough of this chocolatey goodness! So if you’re looking for a recipe that’s sure to please both kids and adults alike, look no further than this easy chocolate pie recipe.

Easy Chocolate Pie

Easy Chocolate Pie

4.8 from 1792 votes

A simple and rich chocolate pie made with a crisp pastry crust and a smooth, creamy chocolate filling. This dessert comes together quickly with basic ingredients and is perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a medium bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle the ice water over the flour mixture, one tablespoon at a time, and stir with a fork until the dough just comes together.
5Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the excess dough and crimp the edges as desired.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake at 425°F for 12 minutes, then remove the parchment and weights.
11Continue baking for 5 to 7 minutes until the crust is lightly golden.
12Let it cool completely on a wire rack.
13In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.
14In a separate bowl, whisk the milk and egg yolks until smooth.
15Gradually whisk the milk mixture into the dry ingredients until no lumps remain.
16Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil.
17This takes about 8 to 10 minutes.
18Once it is bubbling, cook for 1 more minute, then remove from heat.
19Stir in the vanilla extract and butter until the butter is fully melted and the filling is smooth.
20Pour the hot filling into the cooled pie crust.
21Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours until set.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Saucepan
Rolling pin
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 47g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 7g

📝Notes

For a richer flavor, use dark cocoa powder. The pie will keep in the refrigerator for up to 3 days. Serve chilled with whipped cream if desired.

Watch Video Of How Easy Chocolate Pie Works

This easy chocolate pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dessert. One of its best features is how well it stores in your refrigerator or freezer until you’re ready to serve it.

Simply thaw overnight in your refrigerator or reheat individual slices in your microwave when needed. My kids love helping me with assembly tasks like spreading the whipped cream on top or sprinkling chopped nuts over the top – they feel so involved in making our dessert special.

And as for me? Well, I love knowing that no matter what occasion comes up next week (or next month!)

, we’ll have this delicious homemade dessert ready whenever we need it.

❓ Frequently Asked Questions About Chocolate Pie

Q: What type of flour should I use for the crust?

A: For the best results, use all-purpose flour for the crust. You can also use a combination of all-purpose and whole wheat flour if you prefer a nuttier flavor.

Q: Can I use milk instead of heavy cream in the filling?

A: While you can substitute milk for heavy cream in a pinch, keep in mind that the texture and richness of the pie may suffer as a result.

Q: How long does it take to assemble the pie?

A: This pie comes together relatively quickly – about 30 minutes total once you’ve made the crust and prepared the filling.

Q: Can I make this pie in advance?

A: Yes, you can make both the crust and filling ahead of time and store them separately in your refrigerator until you’re ready to assemble the pie.

Q: What if I don’t have an oven-safe skillet?

A: If you don’t have an oven-safe skillet, you can use any other type of baking dish – just be sure to adjust the baking time accordingly.

Q: Can I use dark or bittersweet chocolate instead of semisweet?

A: While dark or bittersweet chocolate will give your pie a deeper flavor profile, semisweet chocolate provides a more balanced taste that complements both the crust and whipped cream perfectly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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