Make Chocolate Pie

Chocolate pie is a delicious, rich, creamy, and chocolatey dessert. There are actually quite a few different styles of chocolate pie, and while some use a pudding-style filling, others are more like a traditional baked pie. You can always use pre-made pie crusts when you're making pie, or you can make your own. Most grocery stores carry pre-made crusts, but taking the time to make your own isn't all that difficult!

Ingredients

Basic Chocolate Pie

• 1½ cups (337.5 g) sugar
• ¼ cup (30 g) cornstarch
• ¼ teaspoon (1.4 g) salt
• 3 cups (720 ml) whole milk
• 4 egg yolks
• 6 ½ oz (195 g) bittersweet chocolate, finely chopped
• 2 teaspoons (12 ml) pure vanilla extract
• 2 tablespoons (30 g) unsalted butter, melted
• Whipped cream, for serving

Chocolate Chess Pie

• 1½ cups (337.5 g) sugar
• 5 tablespoons (37 g) cocoa powder
• 2 tablespoons (15 g) all-purpose flour
• ¼ teaspoon (1.4 g) salt
• ½ cup (120 ml) evaporated milk
• 3 large eggs, room temperature
• 1/3 cup (76 g) unsalted butter, softened
• 1 teaspoon (6 ml) vanilla

Crust

• 1¼ cups (150 g) all-purpose flour
• ¼ teaspoon (1.4 g) fine sea salt
• 10 tablespoons (150 butter) unsalted butter, cold and cut into cubes
• 2 to 4 tablespoons (30 to 60 ml) ice water, as needed

Steps

Making Basic Chocolate Pie

1. Gather your ingredients and equipment. To make this pie, you will need one ready-made nine-inch pie crust in a pie plate, your ingredients, as well as:
   • Fork
   • Aluminum foil
   • Dried beans (to weigh down the crust)
   • Small and large bowl
   • Whisk
   • Saucepan
   • Spoon
2. Bake your pie crust. Preheat your oven to 350 F (177 C). Place a sheet of aluminum foil or parchment paper on top of the crust and weigh it down with pie weights or dried beans. This will ensure the pie shell keeps the right shape and doesn’t get puffy during the baking process.
   • Bake the crust for 15 minutes, then remove the beans and the foil and cook for another five minutes. The crust is done when it has dried out and is starting to get a little brown.
   • Set the pie crust aside to cool while you make the filling.
3. Combine the dry and wet ingredients. In a bowl, whisk together the sugar, cornstarch, and salt. In a small bowl, whisk together the egg yolks and the milk.
   • Pour the wet ingredients into the dry and whisk it all together until there are no lumps.
4. Heat the mixture. Transfer the mixture to a saucepan and heat it over medium heat, whisking frequently. Heat it for about six to eight minutes, until the mixture starts to bubble and take on the consistency of pudding.
   • Remove the mixture from the heat immediately when it starts to thicken.
5. Add the remaining ingredients. While the mixture is still hot, add the chocolate, vanilla, and butter. Continue whisking until the chocolate is melted and all the ingredients are combined.
   • Depending on how finely chopped the chocolate pieces were, this will only take a couple minutes.
6. Pour the mixture into the pie shell. Use a spoon to get all the delicious chocolate filling out of the saucepan and into the shell. Spread the filling around so it’s evenly distributed in the pie shell.
   • If there is any leftover pie filling, dole it out into small bowls or ramekins and place them in the fridge to set as well.
   • Loosely cover the pie filling with a piece of plastic wrap to prevent a film from forming. Place the pie in the fridge and let it chill for at least four hours. This will give the pie time to set.
7. Garnish with whipped cream before serving. When the pie has had time to chill and set, cut it into pieces, place each piece on a separate plate, and garnish the top with whipped cream.
   • Place leftovers in a container with an air-tight lid and store it in the refrigerator for up to a couple days.

Baking a Chocolate Chess Pie

1. Bake the pie crust. Place a piece of tin foil or parchment paper against the crust and weigh it down with some dried beans. Cook the crust in a preheated 350 F (177 C) oven for 15 minutes, then for an additional five minutes without the beans and foil.
   • Remove the crust and allow it to cool.
   • Turn the oven down to 325 F (163 C).
2. Combine the ingredients. First combine the dry ingredients. In a large bowl, whisk together the sugar, cocoa, flour, and salt. Then add the milk and switch to using electric beaters. Beat the mixture until combined.
   • Add the eggs one at a time, incorporating each one into the mixture before adding another.
   • Finally, add the butter and vanilla. Beat the mixture for two to three minutes, until everything is smooth and all the ingredients have been incorporated.
3. Pour the filling and bake the pie. Use a spoon to get all the filling out of the bowl. Spread the filling around evenly in the pie shell.
   • Place the pie into the oven and bake for one hour.
4. Cool and serve. After an hour, remove the pie from the oven and place it on a cooling rack. Let the pie sit and cool for another hour before serving. This will give the filling time to set properly.

Making the Pie Shell

1. Get your equipment. To make a basic pie crust, you will need a food processor, a rolling pin, a knife to cut the butter, plastic wrap, extra flour for dusting, and a 9-inch pie plate.
   • You can use two forks or a pastry cutter if you don’t have a food processor.
2. Chill your butter. When making pastries, it’s always important to use cold butter, because this will create air pockets that make the crust light and flakey. Cut your butter into half-inch (1.3-cm) cubes and chill them in the freezer for at least an hour.
   • The butter can be chilled or even frozen when you make pastry, and that’s why you should cut it into cubes before chilling.
3. Combine the dry ingredients and butter. Pour the flour and salt into the food processor and pulse it a few times to combine them. Then add the butter and continue pulsing the mixture until you have pea-sized clumps of butter.
   • To do this without a food processor, use the two forks simultaneously or the pastry cutter to work the butter into the flour until you have pea-sized bits.
4. Add the ice water. Pour this into the mixture one tablespoon (15 ml) at a time. Continue pulsing until each tablespoon has been worked in, and then add another if necessary.
   • The dough is ready when it comes together and is moist but not wet.
5. Chill the dough. Cover a countertop or flat surface with a light dusting of flour. Break the dough into five or six smaller pieces and transfer them to the floured surface. With the heel of your hand, flatten each piece out on the counter. This process is called smearing, and it helps distribute the butter evenly.
   • Bring the pieces back together and form the dough into a ball. Wrap it tightly with a piece of plastic wrap and transfer it to the fridge.
   • Chill the dough for at least one hour before using.
   • You can also keep the dough in the fridge for up to two days, or freeze it for later use.
6. Roll the dough. When the dough has had time to chill, remove it from the fridge and unwrap it. Flour a flat surface and transfer the dough to it. Flour the surface of your rolling pin as well.
   • Place the rolling pin in the center of the dough ball and apply pressure as you push the rolling pin away from yourself, pushing the dough outward as you roll. Place the rolling pin back in the center of the dough, and this time apply even pressure as you pull the rolling pin toward you.
   • Rotate the dough one-quarter turn and repeat. Continue doing this until the dough forms a circle with a 12-inch (30-cm.) diameter.
   • As you roll, you can add more flour if the dough starts to stick to the counter or the rolling pin.
7. Make the pie shell. Gently pick up the dough and transfer it to the pie plate. Center the dough over the plate and place it down. Gently press the dough to mold it to the pie plate.
   • Trim off any excess dough that’s hanging over the edge of the pie plate.
   • You can make the pie crust slightly more decorative by pressing the tines of a fork into the edges around the entire circumference of the pie shell.
   • Once you’ve molded the pastry into the pie plate, the crust is ready to cook.

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