It is extremely simple. If you include onions and peppers, it would be even better because my hubby doesn’t like vegetables in food. This meal isn’t for those who prefer bland food because it can grow quite spicy; even the “mild” preparation methods can pack a punch.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¾ cup white sugar, divided
- ⅓ cup all-purpose flour
- 2 cups milk
- 2 (1 ounce) squares unsweetened chocolate
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
Instructions
- Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
- Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
- Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
- Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.
- To make and decorate this pie a day ahead of time, let pie chill as directed. Pipe
- rosettes on top of the pie; sprinkle with grated chocolate. Store in the refrigerator.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 172 mg |
| Sugars | 22 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious. It was creamy and chocolaty and easy to make. I used Ghirardelli unsweetened chocolate and 2 cups 1% milk. For the sugar, I used monk fruit sweetener. After I added the tempered eggs, I cooked it for about 3 minutes and it was not runny and set up beautifully. The filling did not quite fill up the 9 in pie crust. I used the sugar free graham crust from this site and it was perfect for this pie. Make sure you watch the video for directions and don’t use the written directions.
Delicious pie recipe.
Spot on recipe. I didn’t change. thing! Rich and creamy and delicious. I did add Meringue for a lid, just cause I dig Meringue …lol The Pie itself is heavenly and thank you for the recipe for this fantastic Chocolate Pie
I’ve been using this recipe since 2009, only pie my son will eat. thank you so much
Instead of milk I used whipping cream and I also adjusted the corn starch to 4 tbsp. This was a delicious pie!
I’ve made this twice now- the first time it was too runny but I didn’t cook the egg mixture long enough. My only issue is the amount of filling. I increased the amounts by 1/3 and it filled a pie crust much better. Really great flavor and tons of compliments!
This pie tastes wonderful, however, it did not set and was rather runny. I think it needs longer than 90 seconds to cook in order to thicken.
Excellent. I make this year after year and always get rave reviews. Use high-quality chocolate. This pie is for true chocolate lovers. Thanks for the wonderful recipe.
Everybody loved it. I will use this recipe again.
Very good, and easy to make! It held up well in transport. Added some homemade whipped cream to the top, crowd pleaser!!!
Prepared as indicated using Bakers semi sweet chocolate. Very good. A big hit.
This was delicious, easy to make. Highly recommend this recipe.
The taste was very good, we topped it with peppermint whip cream and used a graham cracker crust, however the directions were not the best. After making the pie, I realized I should have watched the video. When combining the milk, flour, sugar and chocolate, the flour was getting all lumpy and I had to eventually strain the whole thing. Such a waste of time! Upon straining the mixture, it never settled and the next day it was basically a pudding pie! Author should have been more careful with her directions, as was the video. After reading reviews, next time I’ll use 3.5 tbl corn starch in lieu of the flour and cook the yolks for 3 minutes instead of just 90 seconds. I’ll make again with these changes and watching the video…
We will definitely make this pie again! We made it exactly as the recipe states. The filling is creamy, but not overly sweet. It was the first pie to be eaten at Thanksgiving dinner.
This came out GREAT on my first attempt!. The instructions are very spot on, and the flavors are incredible. The only danger is really when you temper the egg yolks, but I was slow and patient and it worked out fine. This is now my go to for chocolate cream pie.
This was really good. I added a touch more sugar(as I do to all desserts), and it turned out well. The batter was thick, so it didn’t leak out at all when cut, but it also wasn’t dense. It tasted pretty close to the taste of half cooked brownie batter, which I personally loved. My brother said it tasted like it had peanut butter in it. But I didn’t get that impression at all.
My kids felt this was too much chocolate, which is crazy to say. It is very rich and not super sweet. I added Cool Whip to the top of the pie and it helped balance it out. I loved how easy it was to put together.
Family loved it – super simple to make. I split the milk with half/half since I had some in the fridge – can’t say I thought it was creamier, but no one complained!
It really has a dark chocolate flavor. Not very sweet at all.
Easy & yum yum big hit !!
My pie is cooling as we speak. Generally I do not like to make changes to original recipes, but I had no regular milk, so I used silk coconut milk. It does taste good, but a tad on the coconut side… Not what I was after – but go figure! I read a reviewer say she had added a quarter teaspoon salt. That was the first thing I thought of after tasting mine. Oh! And I did have to use unsweetened cocoa powder as I had no unsweetened chocolate! I do think I got enough chocolate in there. I will top this With real whipped cream – now wondering why I didn’t use whipped cream or even the half-and-half that I have in my fridge in lieu of the coconut milk! Oh goodness. Well, don’t count my four star rating toward a pie that is sure to be five star if made correctly! I’m sure we’ll enjoy this one – – just won’t be quite what I had intended to make! Happy baking all!!! ??