Irresistible Chocolate Pie
Indulge your sweet tooth with this Irresistible Chocolate Pie, a decadent dessert that combines a buttery graham cracker crust with a velvety chocolate custard filling. Perfectly balanced between rich and creamy, the filling is made with semi-sweet chocolate, heavy cream, and a hint of vanilla, while the crust offers a delightful crunch. This no-fuss recipe, ready in just 40 minutes of prep and cook time before chilling, is ideal for holidays, special celebrations, or a crowd-pleasing weeknight treat. Garnish with fluffy whipped cream and chocolate shavings for an elegant finishing touch that will leave everyone coming back for seconds. Whether you're a chocolate lover or simply looking for an easy chocolate pie recipe, this is the ultimate dessert to impress.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1.5 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 cup whole milk
- 0.25 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 4 pieces large egg yolks
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional, for topping)
- 0.25 cup chocolate shavings (optional, for decoration)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of granulated sugar. Add the melted butter and stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8–10 minutes, or until lightly golden and set. Remove from oven and let cool completely.
In a medium saucepan over medium heat, combine the milk, heavy cream, 1/4 cup granulated sugar, cornstarch, and cocoa powder. Whisk constantly until the mixture thickens and comes to a light boil.
In a separate small bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks while whisking constantly to temper them. Once tempered, pour the yolk mixture back into the saucepan and whisk thoroughly.
Remove from heat and stir in the semi-sweet chocolate chips and vanilla extract until the chocolate is fully melted and the mixture is smooth.
Pour the chocolate filling into the cooled crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, top the pie with whipped cream, if desired, and garnish with chocolate shavings.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 38.7 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 165 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.
