Delicious, easy-to-make cornbread that is moist and spicy!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) pie crust, baked
- 1 ½ cups white sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 3 cups milk
- ¾ cup semisweet chocolate chips
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 4 egg yolks, beaten
- 1 tablespoon vanilla extract
Instructions
- Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
- Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
- Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 293 mg |
| Sugars | 51 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have the unsweetened chocolate so I used an entire bag of Hershey dark chocolate chips. This recipe was so thick and creamy and chocolaty. I will use it for my pudding in the future.
I make this every Thanksgiving. Recipe is perfect. Make sure you keep stirring the whole time it is on the stove.
Rich, creamy and delicious. the recipe does make enough for a couple of custard cups for pudding, but I certainly didn’t mind that!!
My daughter actually made this, not me. BUT it’s the BEST chocolate pie ever!! I’m a chocolate pie snob. It’s my favorite. For years I’ve gone to a cafeteria chain to get my pie. Now I don’t have to!
It was awesome! I am a GF baker, plus I’m allergic to corn, so I replaced cornstarch with Tapioca Flour 1-1. Everything else was the same…It was delicious. Didn’t have time to make a crust, so I used an organic GF pre-made crust, this recipe made almost double of what I could fill in the pie crust…which was A-OK with my family, we just had it as a pudding dessert the next day. I didn’t take a photo of it made, which was too bad, I made it for a party and it was devoured that night! No body could believe it was GF and of course organic, I use organic ingredients for everything I make.
I followed this recipe exactly and while it tasted fantastic, it was more pudding than pie. Not sure what happened; refrigerated overnight. It just didn’t set. More cornstarch?
Always a favorite! I make it just as the recipe says.
After making this pie, I went into my cookbooks and scratched through every other recipe I had for chocolate pie. This one, followed exactly as stated, will be the only one I make from here on. Truly superb!
I topped it with meringue instead of whipped cream since I had 4 egg whites after using 4 yolks in the pie. I accidentally forgot the vanilla but I don’t think it’s a necessity as the pie was absolutely amazing.
Made exactly as directed. So yummy. Very rich flavor, non bitter. I made some small ones as I individual desserts too. Perfect!
very very nice although the kids did not like it I thought it was yummy
Everyone loved it!! My new go-to!!
Great recipe, very rich and chocolatey. It would be very easy to modify this to suit your sweetness, using 3 oz. bittersweet chocolate and 1/2 cup semi-sweet chocolate, for example. It set perfectly, just make sure you could cook it on the stovetop long enough, make sure it’s actually bubbling and getting really thick, then it needs to set in the fridge for several hours to set up.
I used the Recipe for a school project and i got a a plus so good job
This is the best chocolate pie I’ve ever made. I did top it with a beautiful meringue. You won’t be disappointed with this recipe if you’re a chocolate lover. This is a keeper.
This is amazing! Has a smooth deep rich flavor. I followed directions exactly as written. Will definitely make this again. You won’t go wrong with this one. However, I must have used the wrong size pie shell since I had a lot of filling left over. Though it made for some excellent pudding, next time I will use a deep dish prebaked pie shell. Thanks for sharing such an awesome recipe!!
This turned out really well. I do recommend using a deep dish pan and crust. I didn’t have quite enough corn starch so I used some flour and it worked fine. The chocolate flavor was great. This will be my standby recipe. I used the 4 egg whites and made a meringue to top it off.
Followed directions/ingredients as written and it was very yummy! Nice and thick, not gritty (as some had posted) and super rich. Might try graham cracker crust next time. Will def make again
Followed the recipe and it turned out perfectly. I could not stand wasting the egg whites… So I made meringue to go on top! Perfection!
Followed the directions exactly and it came out perfect. It was not runny, it stayed it’s form after it was cut. I read a review where they said it didn’t , well it does. I am super picky about my cream pies, this is a keeper.
Absolutely wonderful!