Ingredients
Scale
For the crust:
- 1 (9″) pre-baked pie crust (homemade or store-bought)
- Optional: 1 tbsp sugar + 1 tsp melted butter (for graham cracker crust)
For the filling:
- ½ cup (40g) unsweetened cocoa powder
- ¾ cup (150g) granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 2½ cups whole milk
- 3 large egg yolks
- 4 oz (115g) semi-sweet or dark chocolate, finely chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the topping:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: chocolate shavings, cocoa powder
Instructions
- Prep crust: If using a graham cracker crust, mix crumbs with sugar and butter; press into pie plate. Bake at 350°F (175°C) for 8–10 minutes. Cool completely.
- Make filling: In a saucepan, whisk cocoa, sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Temper eggs: In a bowl, whisk egg yolks. Slowly pour ½ cup hot milk mixture into yolks while whisking. Return to saucepan.
- Cook custard: Bring to a gentle boil over medium heat, stirring constantly, until thickened (~3–5 min).
- Finish: Remove from heat. Stir in chopped chocolate, butter, and vanilla until smooth.
- Fill pie: Pour into cooled crust. Press plastic wrap directly on surface to prevent skin. Chill at least 4 hours (or overnight).
- Whip topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over chilled pie.
- Garnish with chocolate shavings or cocoa powder.
💡 Pro Tips:
– Use high-quality chocolate for best flavor.
– For dairy-free: Use coconut milk and dairy-free chocolate.
– Make ahead: Filling can be made 1 day ahead; assemble before serving.
Prep Time & Nutrition (per slice, serves 8):
Prep Time: 20 min | Cook Time: 10 min | Chill Time: 4+ hr | Total Time: 4 hr 30 min
Servings: 8 | Calories: 320 | Net Carbs: 32g | Fats: 18g | Protein: 6g
Servings: 8 | Calories: 320 | Net Carbs: 32g | Fats: 18g | Protein: 6g