This chocolate pie is an incredibly rich and decadent dessert that is sure to be the most popular part of any meal! Chocolate pudding filling, a flaky crust, and smooth whipped cream make this treat something truly unique. It is so delicious that your family will be requesting it for every special occasion!
Best Chocolate Pie Recipe
I am a huge fan of chocolate (aren't we all?) From double chocolate chip cookies to chocolate loaf cake, I love it all and am always so excited to share a new chocolate-packed recipe with you!
This chocolate pie is perfect for anyone who has a craving for something sweet and decadent. With a creamy chocolate filling and a flaky, buttery crust, you seriously will not be disappointed.
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Make sure you check out more of my delicious chocolate recipes here!
🥘 Chocolate Pie Ingredients
With a combination of these common baking ingredients, you'll have a rich chocolate pie in no time! You can use a store-bought crust for extra convenience. Or whip up my homemade all-butter crust for a pie that is completely made from scratch.
Chocolate Pie
- Butter Pie Crust - 1 pie crust. You can try out my homemade best pie dough recipe here or use your favorite store-bought brand.
- Sugar - 1½ cups of white granulated sugar.
- Cocoa Powder - 3 tablespoons of unsweetened cocoa powder, sifted.
- Butter - 4 tablespoons of melted butter.
- Eggs - 2 large eggs, beaten.
- Evaporated Milk - ¾ cup of evaporated milk.
- Vanilla - 2 teaspoons of pure vanilla extract.
- Salt - ¼ teaspoon of salt.
Whipped Topping
- Heavy Whipping Cream - 1 cup of cold heavy whipping cream.
- Confectioners Sugar - 2 tablespoons of powdered sugar.
- Vanilla - 1 teaspoon of pure vanilla extract.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Pie
This chocolate pie is completely beginner-friendly! All you need is a pie pan, your stand mixer, some pie weights, and a silicone spatula.
This recipe will make one 9-inch chocolate pie.
Make The Chocolate Pie
- Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4).
- Roll out the crust. Place your 1 butter pie crust into a 9-inch pie pan and trim and crimp the edges as desired. Lightly dock the bottom of the crust using a fork and then line the bottom with parchment paper. Fill the pie with pie weights (or dried beans).
- Pre-bake. Pre-bake the crust in the oven at 350°F (175°C/Gas Mark 4) for 10 minutes. Then, remove the pie weights and parchment paper and continue to bake for an additional 5 minutes (it should be dry but not yet brown in color). Remove the crust from the oven and set it aside.
- Mix. Meanwhile, using your stand mixer, beat together the 1½ cups (300 grams) of sugar, 3 tablespoons (15 grams) of unsweetened cocoa powder, 4 tablespoons (56 grams) of butter, 2 large eggs (100 grams), ¾ cups (177 milliliters) of evaporated milk, 2 teaspoons (10 milliliters) of vanilla extract, and ¼ teaspoon (1.5 grams) of salt until COMPLETELY smooth. When lifting the paddle from the bowl, the batter should fall in ribbons, not eggy chunks.
- Bake. Pour the filling into the crust and bake it in the oven at 350°F (175°C/Gas Mark 4) for 45 minutes, or until the filling has set around the edges, but the center is still slightly jiggly. *Halfway through baking, use a pie shield or aluminum foil to cover the crust in order to prevent it from over-browning.
- Cool. Remove the pie from the oven and let it completely cool on a wire rack.
Prepare The Whipped Topping
- Add. Place 1 cup (237 milliliters) of heavy whipping cream, 2 tablespoons (16 grams) of confectioners sugar, and 1 teaspoon (5 milliliters) of vanilla extract into the bowl of your stand mixer.
- Beat. Beat at high speed until soft peaks form.
- Serve. You can either spread or pipe the whipped topping onto your cooled pie. Serve immediately.
🍴 What To Serve With Chocolate Pie
If desired, you can swap out your whipped cream for some chantilly cream! Of course, a scoop of vanilla nice cream will easily take it to the next level! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- ¾ cup evaporated milk is equal to 6 ounces per pie.
- Sifting your cocoa powder will help to mix everything together properly.
- The key to making this chocolate pie is ensuring that all of the ingredients are completely mixed together. If not, they may separate and create a runny mess. When beating your filling, the goal is to mix everything together until it is uniform, not to incorporate air.
- While a butter pie crust is typical for this pie, other delicious options would be an Oreo cookie crust or graham cracker crust! See more of my pie crust alternatives in this article.
- Your pie will continue to thicken up as it cools. It is ready to be taken out of the oven when the edges are set, but the center is still jiggly.
🥡 Storing
Keep your chocolate pie stored, covered, in the fridge for 2-3 days.
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❓ Recipe FAQs
Yes! You can prepare this pie completely from start to finish and then store it in the fridge overnight. I would wait to add the whipped topping until closer to serving, but you could store it in the fridge overnight as well if you like.
Sure! Make sure it has cooled completely, and then you can wrap it tightly in both plastic wrap and foil. Store it in the freezer for up to 3 months. However, I would freeze it without the whipped topping and add it once your pie has thawed in the fridge.
The key to this chocolate pie is ensuring that all of your ingredients have been completely mixed together. Make sure that you beat your filling until everything is uniform.
🥧 😋 🍒 Best Pie Recipes
- Banana Cream Pie - Creamy custard is layered with fresh slices of bananas.
- Strawberry Rhubarb Pie - Sweet and tangy pie that features fresh rhubarb and strawberries.
- Coconut Cream Pie - Buttery crust is filled with creamy coconut custard and then topped off with whipped topping.
- Chess Pie - A Southern pie that is creamy, delicious, and simple to prepare.
- Chocolate Pumpkin Pie - An indulgent twist on a holiday classic.
- Blueberry Pie - Flaky pie crust and homemade blueberry pie filling - what could be better?
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📖 Recipe Card
Chocolate Pie
Ingredients
Chocolate Pie
- 1 butter pie crust (see recipe or use store-bought crust)
- 1½ cups sugar
- 3 tablespoon unsweetened cocoa powder (sifted)
- 4 tablespoon butter (melted)
- 2 large eggs (beaten)
- ¾ cup evaporated milk
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Whipped Topping
- 1 cup heavy whipping cream (cold)
- 2 tablespoon confectioners sugar
- 1 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Chocolate Pie
- Preheat your oven to 350°F (175°C/Gas Mark 4).
- Place your 1 butter pie crust into a 9-inch pie pan and trim and crimp the edges as desired. Lightly dock the bottom of the crust using a fork and then line the bottom with parchment paper. Fill the pie with pie weights (or dried beans).
- Pre-bake the crust in the oven at 350°F (175°C/Gas Mark 4) for 10 minutes. Then, remove the pie weights and parchment paper and continue to bake for an additional 5 minutes (it should be dry, but not yet brown in color). Remove the crust from the oven and set it aside.
- Meanwhile, using your stand mixer, beat together the 1½ cups sugar, 3 tablespoon unsweetened cocoa powder, 4 tablespoon butter, 2 large eggs, ¾ cup evaporated milk, 2 teaspoon vanilla extract, and ¼ teaspoon salt until COMPLETELY smooth. When you lift the paddle from the bowl, the batter should fall in ribbons and not eggy chunks.
- Pour the filling into the crust and bake it in the oven at 350°F (175°C/Gas Mark 4) for 45 minutes, or until the filling has set around the edges but the center is still slightly jiggly. *Halfway through baking, use a pie shield or aluminum foil to cover the crust in order to prevent it from over-browning.
- Remove the pie from the oven and let it cool on a wire rack completely.
Prepare The Whipped Topping
- Place 1 cup heavy whipping cream, 2 tablespoon confectioners sugar, and 1 teaspoon vanilla extract into the bowl of your stand mixer.
- Beat at high speed until soft peaks form.
- You can either spread or pipe the whipped topping onto your cooled pie. Serve immediately.
Notes
- ¾ cup evaporated milk is equal to 6 ounces per pie.
- Sifting your cocoa powder will help to mix everything together properly.
- The key to making this chocolate pie is ensuring that all of the ingredients are completely mixed together. If not, they may separate and create a runny mess. When beating your filling, the goal is to mix everything together until it is uniform, not to incorporate air.
- While a butter pie crust is typical for this pie, other delicious options would be an Oreo cookie crust or graham cracker crust! See more of my pie crust alternatives in this article.
- Your pie will continue to thicken up as it cools. It is ready to be taken out of the oven when the edges are set but the center is still jiggly.
- To store: Keep your chocolate pie stored, covered, in the fridge for 2-3 days.
Angela Webb says
This is my new go to for chocolate pie.😍😍😍😍