There’s nothing better than a great dessert – especially a dessert that is easy and quick to make. A chocolate pie is just the perfect thing! It’s super simple to make and cooks up quickly – then it just has to set in the fridge to cool and firm up. It’s a great dessert to make because most of these ingredients are typically kept on hand and can be made up quickly for last minute guests.
I also titled this blog chocolate pudding because this recipe can be used as chocolate pudding as well – omit the crust and pour the mixture into ramekins instead of a pie pan. This specific recipe actually makes a little more filling than what you would need for one pie, so there are leftovers to make pudding. Or use a deeper pie dish to use up all the chocolate filling and make a thicker pie.
I attempted to make a chocolate pie when Jesse and I first moved down to California but it was a fail and the pie wasn’t firm. The Pioneer Woman posted this recipe several weeks ago and so I decided to try it last weekend when Jesse’s parents were in town.
Here’s how to make it:
Nilla Wafers (or other cookies/crackers), corn starch, egg yolks, butter, vanilla, whole milk, sugar and chocolate.
I love recipes that are flexible and can be adjusted according to your preferences. The first time I attempted to make a chocolate pie I ran down to the Loma Linda Market and the cheapest crust ingredient they had was Nilla Wafers. I thought I would try it again for this crust, but of course I purchased the off-brand and I regretted it. So if you use Nilla Wafers they are so yummy, but buy the actual brand name.
Dump about half the box of wafers into a food processor and pulse until the wafers are crumb like – but not ultra fine. Drizzle in about 2-3 tablespoons of melted butter then pulse a few more times to combine.
Grab a pie dish and spray it with non-stick spray then pour in the crust. Using your fingers, press it together and up around the edges of the dish. Stick it into a 350 degree oven for about 10-15 minutes or until it begins to get golden brown – long enough for the crust to hold together.
In a medium sized saucepan, combine the sugar, cornstarch and salt then whisk together. Add in the whole milk and egg yolks and whisk together. And yes, whole milk is a better option than 2% (or whatever you use). I’m sure it will work with whatever milk you have on hand, but something a little richer will make your pudding/pie richer.
Whisk over medium heat until it begins to boil. The Pioneer Woman says it should only take 6-8 minutes but it really took me about 15 minutes of heating before it began to boil. Be sure to consistently whisk the mixture so that it won’t burn.
Once it begins to boil – watch it closely! It’ll only take another minute or so before the mixture really begins to thicken up – It should have the consistency of pudding (you can see this a little in the photo above). Remove immediately from heat.
Off the heat, throw in the chocolate, butter and vanilla. Then whisk, whisk, whisk. You’ll want your mixture to be smooth and creamy – no lumps!
I used bittersweet chocolate for this pie and it was good, but I’m not a huge fan of dark chocolate. So use the chocolate that pleases you most, next time I will try semi-sweet chocolate or even a mix of different chocolates.
Look at that. Glorious.
Pour the chocolate mixture into your pie crust and resist eating it right then and there.
It needs to set in the fridge for about 3-4 hours, uncovered.
3-4 hours later.. take it out of the fridge and slice it up – then while it’s dark outside and bad lighting inside, photograph your food. Then add a little homemade whipped cream on top and eat away! (you know how I feel about whipped cream – ALWAYS make it homemade!!)
This was such a delicious chocolate pie, I will definitely be making it again. It is a very rich dessert, so just a little slice will suffice. Like I mentioned at the beginning, the off-brand Nilla Wafers ended up not being as delicious as I had hoped, next time I will probably make a simple graham cracker crust – or even an Oreo cookie crust. YUM!
Make it soon & enjoy!
Here’s the link to The Pioneer Woman’s recipe blog: http://thepioneerwoman.com/cooking/2014/10/chocolate-pie/
- Cookies or Graham crackers
- 2-3 T melted butter
- 1-1/2 cup Sugar
- 1/4 cup Cornstarch
- 1/4 teaspoon Salt
- 3 cups Whole Milk
- 4 whole Egg Yolks
- 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Butter
- Whipped Cream, For Serving
- Make the crust by crumbling the cookies with a food processor then drizzle in the butter. Press into pie pan and bake 10-15 minutes, or until golden brown
- Combine sugar, cornstarch and salt in a medium saucepan.
- Add in whole milk and egg yolks - whisk together.
- Whisk over medium heat until mixture begins to boil - whisk until mixture resembles pudding and then remove from heat - 10-15 minutes
- Immediately throw in chocolate, butter and vanilla.
- Whisk until combined and totally smooth.
- Pour into pie crust - or into ramekins if making pudding
- Set in fridge for 3-4 hours or until set
- Serve with a dollop of whipped cream & enjoy!