Gone to Heaven Chocolate Pie
Indulge in the rich, velvety decadence of this Gone to Heaven Chocolate Pie, a dessert that lives up to its divine name. This luscious treat features a buttery graham cracker crust baked to golden perfection, cradling a silky bittersweet chocolate custard that’s every chocoholic’s dream. The filling is infused with smooth whole milk, heavy cream, and vanilla, thickened to perfection with egg yolks for an indulgent texture that melts in your mouth. Topped with a cloud of freshly whipped cream and garnished with elegant dark chocolate shavings, this no-bake masterpiece is the ultimate show-stopping dessert for any occasion. Ready in just 30 minutes of prep time and chilled to perfection, this pie serves 8 slices of chocolate bliss that will leave everyone begging for seconds. Perfect for chocolate lovers and special celebrations, this recipe is a must-try when you want to impress with effortless elegance.
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Recipe Information
Ingredients
- 200 grams graham crackers
- 115 grams unsalted butter, melted
- 50 grams granulated sugar
- 225 grams bittersweet chocolate (chopped or chips)
- 240 milliliters whole milk
- 120 milliliters heavy cream
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons powdered sugar
- 240 milliliters heavy cream (for topping)
- 30 grams dark chocolate shavings (for garnish)
Instructions
Preheat your oven to 175°C (350°F).
In a food processor, pulse the graham crackers into fine crumbs. Add the granulated sugar and melted butter, and pulse until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
Bake the crust for 8-10 minutes, or until lightly golden. Remove and let it cool completely.
In a medium saucepan, heat the milk and heavy cream over medium heat until steaming but not boiling.
In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.
Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks and prevent curdling.
Pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking constantly over medium heat until the mixture thickens into a custard-like consistency (about 3-5 minutes).
Remove from heat and immediately stir in the chopped bittersweet chocolate until fully melted and smooth.
Pour the chocolate filling into the cooled graham cracker crust. Spread evenly, then press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until firm.
Just before serving, whip 240 milliliters of heavy cream with the powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled chocolate filling.
Garnish with dark chocolate shavings. Slice and serve chilled. Enjoy your heavenly chocolate pie!
Nutrition Facts
Calories |
5184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.4 g | 485% | |
| Saturated Fat | 212.5 g | 1062% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 1458 mg | 486% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 402.2 g | 146% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 279.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 845 mg | 65% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2138 mg | 45% | |
*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.
