Chocolate Chiffon Pie
Indulge in the luscious decadence of this Chocolate Chiffon Pie—a silky, cloud-like dessert that’s as elegant as it is delicious. Featuring a perfectly balanced filling made with rich cocoa, semi-sweet chocolate, and velvety egg yolks, this pie combines the depth of chocolate with an airy, chiffon-like texture. Nestled in a flaky pre-baked pie crust and topped with a generous layer of freshly whipped cream, this dessert is finished with optional chocolate shavings for a visual flourish. Perfect for special occasions or when you simply crave something indulgent, this no-fuss chocolate pie comes together in under 40 minutes of active prep and serves up to 8 guests. Impress your friends and family with this show-stopping dessert that pairs beautifully with a cup of coffee or a glass of milk.
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Recipe Information
Ingredients
- 1 piece Pie crust (pre-baked, 9-inch)
- 3 tablespoons Granulated sugar
- 3 tablespoons Unsweetened cocoa powder
- 2 tablespoons Cornstarch
- 1 pinch Salt
- 1.5 cups Whole milk
- 3 large Egg yolks
- 4 ounces Semi-sweet chocolate (chopped)
- 1 tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- as desired Chocolate shavings or curls (for garnish, optional)
Instructions
Start by pre-baking a 9-inch pie crust according to its package or recipe instructions. Allow it to cool completely before use.
In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and a pinch of salt.
Gradually add the milk to the dry ingredients, whisking constantly to prevent lumps.
Place the saucepan over medium heat and cook the mixture, stirring frequently, until it thickens and starts to bubble (about 5-7 minutes).
In a small bowl, lightly whisk the egg yolks. Slowly add a few tablespoons of the hot chocolate mixture into the egg yolks to temper them, whisking constantly.
Add the tempered egg yolks back into the saucepan and cook for another 2 minutes, stirring constantly, to ensure they are fully incorporated and the mixture is smooth.
Remove the saucepan from heat and stir in the chopped chocolate, butter, and vanilla extract. Mix until the chocolate and butter are fully melted and the mixture is silky.
Pour the chocolate filling into the cooled pie crust, spreading it evenly. Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or until fully set.
Whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish with chocolate shavings or curls, if desired.
Slice and serve chilled. Enjoy your Chocolate Chiffon Pie!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 17.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
