This homemade Chocolate Pie Recipe is made completely from scratch using a homemade dark chocolate pudding and homemade whipped cream topping!
- 1 deep dish pie crust, prepared and blind baked
For the chocolate pudding:
- 1/2 cup (95g) granulated sugar
- 4 tablespoons (31g) all-purpose flour
- 1 tablespoon (7g) cocoa powder
- 3 1/2 cups (828ml) whole milk
- 12 ounces dark chocolate, chopped
- 1 tablespoon (14g) butter
- 1 teaspoon (5g) pure vanilla extract
For the whipped cream
- 1 1/2 cups (355ml) heavy whipping cream
- 3/4 cup (98g) powdered sugar
For the chocolate shavings (optional)
- 2 ounces dark chocolate
- 1/2 tablespoon (21g) 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 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure it’s thicken before moving onto the next step.
- Then slowly add the chopped chocolate and continue whisking until the chocolate is completely incorporated. Cook for 2-5 minutes, ensuring the pudding is bubbling and thick, 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 2-4 hours until the pudding has cooled and is firm. Pour in the prepared pie crust. 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.
- Be sure that the milk & dry ingredients have thickened and are bubbling prior to adding the chocolate. After adding the chocolate, it should be stirred & melted, and continue cooking for another few minutes until it’s bubbling and thick.
- 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.
- Calorie counts are estimated, including a standard butter & flour pie crust, as well as the whipped cream topping
- Category: Pie
- Method: Refrigerator
- Cuisine: American
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