Introduction
Chocolate Pie is a classic dessert, perfect for family gatherings, special occasions, or indulgent treats. This creamy pie, featuring a rich chocolate filling in a buttery crust, delivers a decadent, velvety flavor with a smooth, luxurious texture. Presented in a white ceramic pie dish, optionally garnished with whipped cream or chocolate shavings, this Chocolate Pie recipe offers a decadent, appetizing aesthetic that elevates any table. This recipe provides a simple, homemade version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dessert that brings indulgent charm to any occasion.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tbsp granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Chocolate Filling:
- 8 oz semi-sweet chocolate (chopped or chips)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Serving:
- Optional: Whipped cream, chocolate shavings
- Suggested Accompaniments: Fresh raspberries, vanilla ice cream
- Suggested Pairings: Coffee, dessert wine
- Suggested Aesthetic: Serve in a white ceramic pie dish
- Suggested Equipment: 9-inch pie dish, mixing bowls, food processor or pastry cutter, whisk, saucepan, measuring cups/spoons, rolling pin
Step-by-Step Process
- Make Crust: In a food processor or bowl, combine flour, salt, and sugar. Add cold butter and pulse (or cut in with a pastry cutter) until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
- Roll and Shape Crust: Preheat oven to 375°F (190°C). Roll the dough on a floured surface to a 12-inch circle. Fit into a 9-inch white ceramic pie dish, trim excess, and crimp edges. Prick the bottom with a fork. Line with parchment and pie weights; bake for 15 minutes. Remove weights and bake 5–7 minutes until lightly golden. Cool slightly.
- Prepare Filling: In a saucepan, heat cream and milk over medium heat until simmering (do not boil). Remove from heat, add chocolate, and stir until melted. In a bowl, whisk eggs, sugar, vanilla, and salt. Slowly whisk in the chocolate mixture until smooth.
- Taste and Adjust: Taste the filling and adjust with 1–2 tsp sugar or a pinch of salt for balanced flavor.
- Bake Pie: Pour filling into the pre-baked crust. Bake at 350°F (175°C) for 25–30 minutes, until the edges are set but the center slightly jiggles. Cool to room temperature, then refrigerate for at least 2 hours.
- Serve: Slice the Chocolate Pie and transfer to plates from the white ceramic pie dish. Optionally garnish with whipped cream or chocolate shavings. Serve with raspberries, vanilla ice cream, coffee, or dessert wine.
Tips for Better Chocolate Pie
- Use cold butter and ice water for a flaky crust; avoid overworking the dough.
- Taste the filling before baking to balance rich, sweet, and chocolatey flavors; adjust cautiously.
- Use high-quality chocolate (60–70% cacao) for the best flavor.
- Blind-bake the crust to prevent sogginess; ensure weights cover the entire bottom.
- Present in a white ceramic pie dish to highlight the creamy filling and garnishes.
- Make ahead: Prepare crust and filling one day in advance; assemble and bake fresh.
- For a smoother filling, strain the chocolate mixture before pouring it into the crust.
- Enhance aesthetic: Garnish with whipped cream or chocolate shavings for a decadent, elegant look.
Variations and Customization
- Vegan Chocolate Pie: Use a vegan pie crust (substitute butter with vegan margarine), coconut cream for heavy cream, plant-based milk, and dairy-free chocolate; replace eggs with 1/4 cup cornstarch mixed with 1/4 cup water.
- Gluten-Free Chocolate Pie: Use a gluten-free flour blend for the crust; ensure the chocolate is gluten-free certified.
- Dark Chocolate Pie: Use 70–80% dark chocolate and reduce sugar to 1/3 cup.
- Mocha Chocolate Pie: Add 1 tsp instant espresso powder to the filling.
- Nutty Chocolate Pie: Add 1/4 cup finely chopped toasted hazelnuts to the filling or crust.
- Spiced Chocolate Pie: Add 1/4 tsp ground cinnamon or a pinch of cayenne to the filling.
- No-Bake Chocolate Pie: Chill filling instead of baking; use a pre-baked or graham cracker crust.
- White Chocolate Pie: Use white chocolate and reduce cream to 3/4 cup; omit sugar.
Storage and Serving Tips
- Store pie in the fridge, covered, for up to 4 days; serve chilled or at room temperature.
- Freeze whole or sliced pie in a freezer-safe container for up to 2 months; thaw in the fridge before serving.
- Serve chilled for a firm texture or at room temperature for a softer filling.
- Use as a standalone dessert or with light accompaniments like fruit.
- Pair with coffee or dessert wine to complement the rich, chocolatey flavors.
- Present in a white ceramic pie dish with garnishes for an appetizing, indulgent charm.
Nutritional Information
Based on 8 servings (1 slice each, without whipped cream):
- Calories: 420 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 210mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 6g
- Vitamin A: 12% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 6% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol to 0mg). High in fat and calories; enjoy with fruit for balance.
Conclusion
This Chocolate Pie recipe delivers a creamy, decadent dessert perfect for any occasion, transforming simple ingredients into a rich classic. Its straightforward preparation and elegant presentation make it a favorite. The smooth chocolate filling and flaky crust delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing indulgence.
Chocolate Pie Recipe: Creamy and Decadent
Classic Chocolate Pie with creamy, decadent flavor.
Ingredients
- Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold and cubed
- 3 –4 tbsp ice water
- Chocolate Filling:
- 8 oz semi-sweet chocolate chopped or chips
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- Optional: Whipped cream chocolate shavings
- Suggested Pairings: Raspberries coffee
Instructions
- Mix flour, salt, and sugar; cut in butter, and add ice water to form dough. Chill 30 min.
- Roll dough, fit into a 9-inch white ceramic pie dish, and blind-bake at 375°F for 20–22 min.
- Heat cream and milk; melt the chocolate in it. Whisk eggs, sugar, vanilla, and salt; combine with the chocolate mixture.
- Taste and adjust filling. Pour into crust; bake at 350°F for 25–30 min. Chill for 2 hours.
- Serve with whipped cream, shavings, raspberries, and coffee.
Notes
- Use cold butter for a flaky crust.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a vegan or mocha variation.
- Pair with ice cream.
