This silky, “chocolatey” pie will simply melt in your mouth. Chocolate Pie is here for my third segment of “Pie Week.”
To begin, you will need a baked pie shell. Have that ready and sitting on your counter.
In a small bowl, beat 2 egg yolks. Set it aside for now. Measure out 1 teaspoon of vanilla and a tablespoon of butter and set them aside where you can get to them easily.
In a saucepan, combine 1 cup of sugar, 1/2 cup of baking cocoa, 3 tablespoons of corn starch, 1/4 teaspoon of salt and 1 teaspoon of instant espresso powder. Stir those together.
Pour in 2 cups of milk.
Over medium heat, begin cooking the mixture, stirring continually until the mixture begins to gently boil.
Boil the mixture for 1 minute and remove it from the heat. The mixture will be nice and thick.
While whisking the egg yolks, slowly ladle about a half cup or more of the mixture in. This will temper your eggs so you don’t get scrambled eggs in you pie.
Pour the tempered mixture back into the saucepan and return it to the heat. Bring it back to a gentle boil, and let it bubble for 1 more minute, stirring continually, and them remove it from the heat.
Add in the butter and vanilla. Stir until it is all combined.
Pour the mixture into the pie shell. Allow it to come to room temperature, and then refrigerate for at least an hour.
Serve with whipped cream.
- 1 baked pie shell
- 2 egg yolks
- 1 c sugar
- ½ c baking cocoa
- 3 Tb cornstarch
- ¼ tsp salt
- 1 tsp instant espresso powder
- 2 c milk
- 1 Tb butter
- 1 tsp vanilla
- Whipped cream for serving
- To begin, set your pie shell on the counter and have it ready. In a small bowl, beat your egg yolks. Set aside. Have your vanilla and butter ready. In a saucepan, stir together the sugar, cocoa, cornstarch, salt and espresso powder. Pour in the milk. Stir together and cook over medium heat until the mixture thickens and begins to bubble. Make sure you stir continually. Let it boil for 1 minute and remove from heat. While whisking the egg yolks, slowly ladle in about a half cup or more of the chocolate mixture to temper the eggs. Pour all of the egg mixture back into the saucepan. Return it to the heat, and continue to cook and stir. Bring in back up to a gentle boil and let it bubble for another minute. Remove from heat. Stir in the butter and vanilla until completely mixed in. Pour the filling into your baked pie crust. Allow it to come to room temperature and then chill in the fridge for at least one hour. Serve with whipped cream. Enjoy!
Optional Pie Crust Recipe – this is my go-to pie crust that I use for pretty much everything.
- 2¼ c all purpose flour
- 1 tsp salt
- 1 c (2 sticks) very cold butter, cut into small pieces
- 7-9 teaspoons ice cold water
- Combine the flour and salt in a food processor. Add in the cold butter. Pulse the food processor until the butter is broken up and the mixture is crumbly. I generally pulse it three times with about 4 second pulses. Turn on the food processor and drizzle in the water. Add just enough water to make a crumbly dough. If you add enough water for the dough to come together into a ball, you will have dough that is way too wet, and will be tough.
- Separate the dough and form into two disks. Wrap them in plastic wrap and chill in the fridge for 30 minutes before using.