Chocolate pie is a classic dessert that never goes out of style. With its smooth, creamy filling and buttery, flaky crust, it’s the perfect balance of flavors and textures. It is perfect for any occasion, whether you're hosting a dinner party or simply craving something sweet.
Jump to:
Ingredients you will need
Flaky Pie Crust: For this chocolate pie, I use half batch of my favorite buttery and Flaky pie crust. If you have your own preferred crust recipe, feel free to use it. Alternatively, if you're short on time, a store-bought pie crust will work just fine.
Sugar: Use white granulated sugar for the pie.
Cornstarch: Cornstarch works as a thickener in the pie filling. Without it, the filling will be runny and won't set properly in the fridge. I do not recommend substituting it with potato starch, as it can affect the flavor and texture.
Cocoa Powder: Use Dutch-processed cocoa powder, not natural cocoa powder.
Salt
Instant coffee: Instant coffee can be omitted or replaced with vanilla extract or another flavoring of your choice.
Egg yolks: Egg yolks are crucial for creating a rich, silky texture in the chocolate filling, similar to a Pastry cream.
Whole milk
Butter: Use unsalted butter to control the amount of salt in the recipe.
Chocolate: For the best flavor, use high-quality semi-sweet chocolate with 60% cocoa.
Tips for success
Use cold butter: Cold butter is key to a flaky crust. Keep it in the fridge until you’re ready to use it.
Don’t overwork the dough: Overworking the dough can result in a tough crust. Mix just until the dough comes together.
Chill the dough: Don’t skip the chilling step! It helps the dough relax and prevents shrinking during baking.
Stir constantly: When making the filling, continuous stirring ensures a smooth, lump-free texture.
Cool the pie completely: Allow the pie to cool and set in the fridge for at least 6 hours, or overnight for best results. This will make slicing easier and ensure the filling is fully set.
Looking for more delicious chocolate dessert recipes? You might enjoy this Chocolate Roll, the rich and creamy Flourless Chocolate Cake, or the easy-to-make Chocolate Cake with Cream Cheese Frosting.
How to make the perfect chocolate pie
Prepare the dough: Combine the flour, salt, and sugar in a food processor. Add ⅔ of the cold butter and pulse until pea-sized pieces form. Transfer the mixture to a bowl, add the remaining butter, and work it with your hands until all the butter is coated in flour, with some larger chunks still visible. Gradually add ice-cold water, mixing until the dough holds together when squeezed. Shape it into a disc, wrap in plastic, and chill for at least an hour.
Roll out the dough and bake the crust: On a floured surface, roll out the chilled dough and fit it into a 9-inch pie pan. Dock the bottom with a fork and crimp the edges. Freeze the crust while preheating the oven to 425°F (220°C). Line the crust with parchment paper or foil and fill with pie weights. Reduce the heat to 375°F (195°C) and bake for 18-20 minutes. Remove the weights, then bake for an additional 15-20 minutes or until the crust is fully baked. Allow it to cool completely before filling.
Make the chocolate filling: In a saucepan, whisk together the sugar, cornstarch, cocoa powder, salt, and instant coffee. Add the egg yolks, then gradually pour in the milk. Whisk until smooth. Heat the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency. Remove from heat, stir in the butter until melted, and then add the chocolate, mixing until fully incorporated and silky smooth.
Assemble the pie: Pour the warm chocolate filling into the cooled pie crust. Smooth the top, adding a decorative swirl if desired. Refrigerate the pie for at least 6 hours, or overnight for best results. Serve chilled, topped with whipped cream or a sprinkle of flaky sea salt.
Flavor variations
One of the best things about this Chocolate pie recipe is its versatility. Here are a few flavor variations to try:
Mint Chocolate Pie: Add a few drops of peppermint extract to the filling, and top the pie with mint chocolate shavings.
Spicy Chocolate Pie: Add a pinch of cayenne pepper and a dash of cinnamon to the filling for a warm, spicy kick that complements the richness of the chocolate.
Salted Caramel Chocolate Pie: Drizzle a layer of homemade or store-bought caramel sauce over the chocolate filling before refrigerating. Sprinkle with flaky sea salt just before serving for an irresistible sweet-and-salty combination.
FAQ
Store your chocolate pie in the refrigerator for up to 4 days. Cover the top with plastic wrap or aluminum foil to keep it fresh and prevent it from absorbing any odors from the fridge.
Yes, you can freeze chocolate pie. To do so, make sure the pie is completely cooled and set. Wrap it tightly in plastic wrap and then in aluminum foil and freeze it for up to 2 months. When ready to eat, thaw the pie in the refrigerator for several hours or overnight. Note that the texture of the crust may be slightly different after freezing.
Changing the type of chocolate in this recipe will alter the texture of the pie filling. Lower cocoa content can result in a runny filling that won’t set properly in the fridge. I suggest looking for a pie recipe specifically designed for milk or white chocolate instead.
Recipe card
Chocolate Pie
Equipment
- Digital kitchen scale
- Food processor
- Mixing bowl
- Plastic wrap
- Rolling Pin
- Saucepan
- Whisk
- 9-inch (23 cm) pie pan
Ingredients
For the crust
- 175 g all-purpose flour plus more for rolling out
- 125 g unsalted butter cold, cut into cubes
- 1 tablespoon sugar optional
- 1 teaspoon salt
- 50 ml ice-cold water plus more if needed
For the filling
- 100 g white sugar
- 35 g cornstarch
- 1 tablespoon cocoa powder
- ½ teaspoon salt
- 1 teaspoon instant coffee optional
- 3 large egg yolks
- 370 ml whole milk plus more if needed
- 15 g unsalted butter
- 150 g semi-sweet chocolate
Instructions
For the crust
- Combine the flour, salt, and sugar in a food processor by pulsing a couple of times.
- Add ⅔ of the butter cubes and pulse until the butter is fully coated in flour and is in pea-sized pieces.
- Place the mixture into a large mixing bowl and add the rest of the butter. Work the dough with your hands until all the butter is coated in flour and there are still large chunks of butter visible.
- Add cold water 2 tablespoons at a time, mixing with a fork between each addition. Once all the water is in, the dough should look very crumbly but will hold together if you squeeze some in your hand. If the dough crumbles in your hand after squeezing, add extra water (1 tablespoon at a time) until the right texture is achieved.
- Place the dough on a piece of plastic wrap and shape it into a disc. Wrap it tightly and place it in the refrigerator for 1 hour.
- Roll out your chilled dough on a floured surface to fit your 9” (23cm) pie pan. Transfer the dough into the pan. Trim any excess dough if needed, leaving about an inch overhang.
- Crimp the edges and prick the bottom using a fork. Place the unbaked crust into the freezer while the oven is preheating to 425°F (220°C).
- Line the crust with parchment paper or aluminum foil, then fill it with pie weights, dried beans, or rice. Reduce the heat to 375°F (195°C) and bake the crust for 18-20 minutes, until the edges start to turn golden.
- Remove the parchment paper or aluminum foil and weights, and bake for an additional 15-20 minutes until the crust is fully baked and golden brown.
- Allow the crust to cool completely before adding your filling.
For the filling
- In a saucepan, add the sugar, cornstarch, cocoa powder, salt, and instant coffee. Whisk well.
- Then, add the egg yolks and whisk until no dry ingredients are left.
- Pour in the milk and whisk to combine.
- Heat the mixture over medium heat, stirring continuously. Once the mixture starts boiling, cook for 1 minute or until it becomes pudding-like in consistency and has no raw starchy taste.
- Remove from heat and add the butter. Whisk until it has fully melted and combined with the pudding.
- Add the chocolate and mix until fully incorporated and emulsified. At this point, the filling should look smooth. If the fat didn’t fully emulsify with the water in the mixture and your filling looks oily, add cold milk one tablespoon at a time and whisk between each addition until the mixture looks silky and smooth.
- Pour the warm chocolate filling into a completely cooled pie crust, even out the top (you can create a swirl to decorate the pie), and refrigerate for a minimum of 6 hours, preferably overnight.
- Serve with a dollop of whipped cream or sprinkle with flaky sea salt, and enjoy.
Leave a comment