Description
This Easy Chocolate Pie recipe delivers a rich, creamy chocolate filling nestled in a perfectly baked pie shell. Made with simple pantry staples like cocoa powder, sugar, and eggs, it’s a quick and delicious dessert that you can whip up in under 30 minutes. Topped with fluffy whipped cream or Cool Whip, this pie is perfect for chocolate lovers looking for a smooth and comforting treat.
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
Pie
- 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 for the dry ingredients to be added.
- Mix Dry Ingredients: In a separate bowl, combine the sugar, all-purpose flour, salt, and cocoa powder thoroughly to ensure an even distribution of flavors and no lumps.
- Combine: Gradually add the dry ingredient mixture into the hot milk, stirring constantly to prevent lumps and allowing the mixture to thicken into a smooth chocolate custard.
- Temper Eggs: Slowly add a small amount of the hot chocolate mixture to the beaten egg yolks while stirring constantly; this gently raises the temperature of the eggs to prevent cooking them prematurely. Then pour this tempered egg mixture back into the pot, continuing to stir.
- Cook: Keep cooking the mixture on medium heat for at least 2 more minutes, stirring continuously until the custard thickens to a pudding-like consistency.
- Add Vanilla: Remove the pot from heat and stir in the vanilla extract to enhance the flavor of the chocolate filling.
- Pour into Pie Shell: Pour the thickened chocolate filling into the pre-baked pie shell, spreading it evenly.
- Cool and Top: Allow the pie to cool completely to set the filling before topping it generously with Cool Whip or whipped cream for a creamy finish.
Notes
- Make sure the milk is hot but not boiling to avoid curdling when adding eggs.
- Tempering the eggs slowly is crucial to prevent them from scrambling.
- You can use a store-bought baked pie shell to save time or bake your own if preferred.
- For a richer flavor, consider using whole milk or half-and-half instead of regular milk.
- Chill the pie in the refrigerator for at least 2 hours after cooling to improve texture before serving.
