Description
This Easy Chocolate Pie recipe is a quick and delicious dessert that combines a rich chocolate filling with a flaky baked pie shell. Ready in just 25 minutes, it’s perfect for any occasion when you need a sweet treat that’s simple to prepare. Topped with whipped cream or Cool Whip, this pie is sure to satisfy chocolate lovers.
Ingredients
Scale
Filling
- 1 1/2 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 3 tablespoons all-purpose flour
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
Crust and Topping
- 1 baked pie shell
- Cool Whip or whipped cream (for topping)
Instructions
- Heat Milk: In a medium pot over medium heat, warm the milk until it is hot but not boiling, preparing it as the base for the chocolate filling.
- Mix Dry Ingredients: In a separate bowl, combine the sugar, all-purpose flour, salt, and cocoa powder, thoroughly mixing to evenly distribute the dry components.
- Combine Dry Ingredients with Milk: Gradually add the dry mixture into the hot milk, stirring constantly to prevent lumps and to start thickening the mixture.
- Temper Eggs: Slowly add a small amount of the hot chocolate mixture into the beaten egg yolks to raise their temperature gently, then pour the egg yolk mixture back into the pot, stirring constantly to avoid curdling.
- Cook: Continue cooking the mixture over medium heat, stirring consistently for at least 2 minutes until the filling thickens to a pudding-like consistency.
- Add Vanilla: Remove the pot from heat and stir in the vanilla extract for enhanced flavor.
- Pour Filling into Pie Shell: Pour the thickened chocolate filling into the pre-baked pie shell, smoothing the top.
- Cool and Top: Allow the pie to cool completely at room temperature, then refrigerate to set. Before serving, top with Cool Whip or freshly whipped cream for a creamy finish.
Notes
- Ensure the milk is warm but not boiling to prevent curdling when combining with eggs.
- Stir constantly when adding the dry ingredients to the milk to avoid lumps.
- Tempering the eggs is crucial to prevent them from scrambling in the hot mixture.
- Use a fully baked pie shell to avoid sogginess.
- Allow the pie to chill for at least an hour for best texture.
- For a richer flavor, use whole milk or substitute some milk with half-and-half.
