Description

A rich, creamy chocolate pie with a flaky buttery crust and silky homemade cocoa custard filling. Serve it well chilled with whipped cream for a classic make-ahead dessert.

Ingredients

1 pie crust, homemade or store-bought

1½ cups granulated sugar (300g)

½ cup unsweetened cocoa powder (50g)

2 cups whole milk or evaporated milk (480ml)

4 large egg yolks

3 tablespoons all-purpose flour

½ teaspoon salt

¼ cup unsalted butter, cubed (57g)

1 teaspoon vanilla extract

Whipped cream, for serving

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Instructions

Preheat the oven to 400°F (200°C).
Line a 9-inch pie pan with the pie crust and crimp the edges as desired. Line the crust with parchment paper, fill with pie weights, and place the pan on a rimmed baking sheet. Bake for 20 minutes.
Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10 to 15 minutes, until golden brown and dry. Let cool completely.
Whisk the granulated sugar and cocoa powder together in a medium saucepan. Gradually whisk in 1½ cups (360ml) of the milk until smooth.
Place the saucepan over medium-high heat and bring to a gentle simmer, stirring frequently. Reduce the heat to medium-low.
In a large heat-proof bowl, whisk the remaining ½ cup (120ml) milk with the egg yolks, flour, and salt until smooth.
Slowly whisk the hot cocoa mixture into the egg mixture to temper the yolks. Pour the combined mixture back into the saucepan.
Cook over medium-low heat, stirring constantly, for about 5 minutes, until the custard is thick and begins to bubble.
Remove from the heat and stir in the butter and vanilla extract until the butter is completely melted and the filling is glossy and smooth.
For an especially silky texture, pass the custard through a fine-mesh sieve. Pour the warm filling into the completely cooled pie crust.
Refrigerate for at least 4 hours, or preferably overnight, until the filling is chilled and fully set.
Slice and serve chilled with whipped cream, if desired.

Notes

Make sure the crust is fully baked and completely cooled before adding the chocolate filling.

Straining the cooked custard through a fine-mesh sieve is optional but creates an especially silky texture.

For a chocolate cookie or graham cracker variation, replace the pastry crust with your preferred prepared crumb crust.

For deeper chocolate flavor, add a small amount of instant espresso powder to the cocoa mixture.

For an extra-rich filling, stir finely chopped dark or bittersweet chocolate into the hot custard with the butter.

Store the pie tightly covered in the refrigerator for up to 1 week. Do not reheat; this pie is best served chilled.

The pie can be prepared a day ahead. Add whipped cream shortly before serving for the freshest texture.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake and Stovetop
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 470 kcal
Sugar: 43 g
Sodium: 260 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 145 mg