This homemade Chocolate Pie Recipe is completely from scratch using a homemade dark chocolate pudding made without egg yolks, without gelatin and without cornstarch. Every bite of this Chocolate Pie is worth it.
- 1 deep dish pie crust, prepared and blind baked
For the chocolate pudding:
- 1/2 cup granulated sugar
- 4 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 3 1/2 cups whole milk
- 12 ounces dark chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
For the whipped cream
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
For the chocolate shavings (optional)
- 2 ounces dark chocolate
- 1/2 tablespoon Crisco shortening
- Prepare your favorite 9-inch pie crust and blind bake it. Cool completely.
- For the chocolate pudding: Prepare all the ingredients prior to starting. In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally.
- Next, slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
- Continue whisking the pudding until it starts to thicken and lightly bubble, approximately 10 minutes.
- Then slowly add the chopped chocolate and continue whisking until the chocolate is completely incorporated. Cook for 60 more seconds, stirring occasionally.
- Remove the pudding from the heat and whisk in the vanilla extract and butter and whisk until the butter is melted and combined.
- Strain the pudding through a fine sieve, three times, rinsing the sieve in between each time.
- Pour the pudding into a heat proof bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
- Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
- Refrigerate 2-3 hours until the pudding has cooled and is firm. Prepare the whipped cream prior to serving.
- For the whipped cream: Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl.
- Use an electric mixer to beat the heavy cream on high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread over top of the pudding. Top with chocolate shavings (optional) or dust with cocoa powder.
- For the chocolate shavings: Combine chocolate and shortening in a heat-proof bowl. Microwave at 50% power in 30 second increments until the chocolate is melted and stir until completely smooth.
- Using an offset spatula to thinly spread the chocolate over a flat surface, such as a cookie sheet. Refrigerate until the chocolate is firm.
- Cooking time is estimated for the pie crust. The pudding should take about 15 minutes or so.
- After the pudding has cooled on the counter for 1 hour, it can be transferred to the refrigerator to cool completely or poured into the cooled, baked pie crust and then refrigerate another 2-4 hours until the pudding is firm
- If the pudding is completely set and cold, it can be spread in the cooled, baked pie crust
- Pour the hot pudding into the pie crust could result is a more soggy crust
- I suggest adding the whipped cream right before serving.