Rich chocolate flavor with a creamy topping makes this pie a dreamy treat.
Go to any diner worth its salt, and you will see the lit pie case (usually near the cash register). Under the lights, there is often apple pie, cherry pie, coconut cream pie, lemon meringue pie, and, hopefully, if you’re lucky, chocolate pie. Chocolate pie is one of several classic American pies that is not only an amazing diner pie but can be a wonderful homemade treat. Make your own with this easy recipe and enjoy chocolate pie at your next family celebration or dinner.
Typical chocolate pie features a standard, baked (and cooled) crust, filled with creamy chocolate pudding, and topped with a mountain of whipped cream. It’s normally served chilled. While its roots are in European chocolate tarts, chocolate pie really came into its own as an American dessert in the mid-twentieth century. As processed foods became more available as shortcuts, home cooks often replaced the from-scratch pudding with boxed instant pudding. While the boxed pudding is a convenient option, the homemade version is unbeatable in depth of flavor and just-right texture.
You will love chocolate pie from scratch. While it’s not a complicated recipe, it does require patience while making the chocolate filling. The good news is that this is definitely a make-ahead recipe. It’s perfect for big gatherings like celebrations or holidays since you can make it up to two days ahead and let it chill in your fridge. The silky, rich chocolate filling topped with the sweetened whipped cream is the perfect contrast, and this diner classic may just become a family favorite at home as well!
Why only egg yolks?
When making the chocolate pie filling, you separate five eggs and only use five yolks in the stovetop mixture. The reason for this is because the yolks work as an emulsifier that helps bind the liquids to the fats, resulting in a velvety, rich texture and taste. If you use whole eggs, the egg whites could make the mixture airier and result in a jelly-like texture, which is not as desirable or luxurious. Final tip: when separating the five eggs, don’t throw out the egg whites! Refrigerate and use in recipes like angel food cake or even pancakes.
How do I store leftovers?
Chocolate pie, given its chill time, is a great recipe for making ahead or storing leftovers. You can make it up to two days ahead—simply wait to top with whipped cream until just before serving and lightly press plastic wrap onto the chocolate filling to prevent a skin from forming while it sits in the fridge. For leftovers, you can store the pie in the refrigerator for up to four days; simply tent it with plastic wrap as tightly as you can (in this case allowing for the whipped cream topping). Always serve chilled, for best taste and texture.
Serving suggestions
Chocolate pie is delicious any time of year; it’s a rich, decadent dessert that is the perfect ending to a weekday meal or celebration gathering. If you’re serving it with other desserts, pair it with complementary ones like diner classics Toasted Coconut Cream Pie or Apple Pie. Or, if you want something sweet and fresh, serve with Chocolate-Covered Strawberries on the side: chocolate and strawberries are one of my favorite flavor combos! Any way you serve it, chocolate pie is a classic.
Chocolate Cream Pie
Ingredients
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 pinch kosher salt
- 2 1/2 cups whole milk
- 5 large egg yolks
- 1 1/2 tablespoons unsalted butter cut into small pieces
- 2 teaspoons vanilla extract
- 4 ounces unsweetened baking chocolate chopped
- 1 pre-baked 9-inch pie crust
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings for optional garnish
Instructions
- In a heavy saucepan, whisk together the sugar, cornstarch, and salt until well mixed.
- Slowly whisk in the whole milk, then add the egg yolks until the mixture is smooth.
- Place the saucepan over medium heat and stir constantly. Cook until the mixture thickens and begins to bubble, about 8-10 minutes. Remove from heat immediately. Be careful not to overheat, as it can curdle.
- Whisk in the butter, vanilla extract, and chopped chocolate until the chocolate and butter melt and the filling is smooth.
- Pour the warm chocolate filling into the cooled, pre-baked pie crust. Cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours until fully set.
- In a clean bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Spread the whipped cream over the set filling. Garnish with chocolate shavings if desired.
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