Vienna Chocolate Pie
Indulge in the decadence of a Vienna Chocolate Pie, a rich and luxurious dessert that's perfect for any chocolate lover. This no-bake masterpiece starts with a buttery graham cracker crust, baked just long enough to create a perfectly crisp base. The silky filling combines velvety bittersweet chocolate, whipped cream, and fluffy egg yolk mousse, creating a luscious, melt-in-your-mouth experience. Topped with optional dark chocolate shavings for an elegant finish, this pie strikes the perfect balance between creamy and bold chocolate flavors. With just 30 minutes of prep time and a few simple steps, this showstopping dessert is ideal for special occasions or when you simply want to treat yourself. Whether you're serving it after a dinner party or savoring it solo, the Vienna Chocolate Pie is destined to become your new favorite indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter
- 8 ounces Bittersweet chocolate
- 1.5 cups Heavy cream
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 3 units Egg yolks
- 2 tablespoons Dark chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and can hold their shape when pressed.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Bake in the preheated oven for 10 minutes. Remove from oven and let cool completely.
Chop the bittersweet chocolate into small pieces and place in a heatproof bowl.
In a small saucepan over medium heat, bring 1 cup of heavy cream to a gentle simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then whisk until smooth and fully melted. Set aside to cool for a few minutes.
Using a hand or stand mixer, beat the egg yolks with powdered sugar on medium-high speed until the mixture becomes pale and thick, about 3 minutes. Stir in the vanilla extract.
Slowly fold the egg yolk mixture into the cooled chocolate mixture until fully incorporated.
In a separate bowl, whip the remaining 1/2 cup of heavy cream until soft peaks form.
Gently fold the whipped cream into the chocolate mixture, being careful not to deflate the volume.
Pour the chocolate filling into the cooled crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish with dark chocolate shavings, if desired. Slice and enjoy!
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 30.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 202 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.
