Total Time
50mins
Prep 15 mins
Cook 35 mins

I never knew how much I liked chocolate pie until I ditched the pudding mix and made it from scratch! This also makes a really wicked chocolate pudding, if you're ever so inclined.

Ingredients Nutrition

Directions

  1. Place oven rack in lower third of oven, and preheat to 400°F.
  2. Prick the dough lightly with a fork. Line with a sheet of buttered foil, buttered side down; weigh down the foil with dried beans, rice or pie weights. Place the pan on a heavy baking sheet. Bake until the sides are set, about 12 minutes. Carefully remove the weights and foil. Continue to bake, pricking any air bubbles with a fork, until cooked through and lightly golden, 8 to 12 minutes longer. Cool the pie shell thoroughly on a wire rack.
  3. Scald 1 1/2 cups milk and 1 cup cream in a heavy nonreactive saucepan over medium heat.
  4. Meanwhile, in a bowl, whisk the remaining 1/2 cup milk with the sugar, eggs and cornstarch until smooth. Add a little of the hot milk mixture to the bowl and whisk well. Repeat with more hot milk. Return the warmed mixture to the saucepan and bring to a boil, whisking.
  5. Boil, whisking constantly, for two minutes. Turn off the heat and add the chocolate, butter and 1 teaspoon of the vanilla; continue whisking until the mixture is smooth. Strain the custard into a clean bowl. Place a sheet of wax paper or plastic wrap directly onto the surface of the custard to prevent a "skin" from forming, and refrigerate until cooled to room temperature.
  6. Pour the custard into the cooled pie shell. Loosely cover and chill for at least two hours.
  7. Whip the remaining cream and vanilla until nearly stiff. Spread it over the pie with a spatula, swirling attractively. (Can add shaved chocolate to top if wanted.) Chill until serving.
  8. **Try my All-Butter Pie Crust (Recipe #239831). It's easy and goes great with any pie--especially this one!

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