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    Home » Recipes » Pies & Tarts

    Angela @ BakeItWithLove.com · Leave a Comment

    Chocolate Pie

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    Jump to Recipe
    Pin image with text of chocolate pie.

    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.

    Square image of chocolate pie.
    This chocolate pie can easily be made ahead of time and chilled overnight!
    Jump to:
    • Best Chocolate Pie Recipe
    • 🥘 Chocolate Pie Ingredients
    • 🔪 How To Make Chocolate Pie
    • 🍴 What To Serve With Chocolate Pie
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🥧 😋 🍒 Best Pie Recipes
    • 📋 Recipe
    • 💬 Comments

    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.

    Tall image showing chocolate pie ingredients.

    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!*

    * indicates required

    🔪 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.

    Process image 1 showing rolled out pie crust in pie pan.
    Process image 2 showing added pie weights before par baking crust.
    Process image 3 showing making the filling.
    Process image 4 showing making the filling.
    Process image 5 showing pre baked pie crust ready for filling.
    Process image 6 showing adding filling.
    Process image 7 showing baked chocolate pie.
    Process image 8 showing making whipped topping.

    Make The Chocolate Pie

    1. Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4).
    2. 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).
    3. 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.
    4. 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.
    5. 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.
    6. Cool. Remove the pie from the oven and let it completely cool on a wire rack.

    Prepare The Whipped Topping

    1. 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.
    2. Beat. Beat at high speed until soft peaks form.
    3. Serve. You can either spread or pipe the whipped topping onto your cooled pie. Serve immediately.

    🍴 What To Serve With Chocolate Pie

    Stabilized Whipped Cream
    French chantilly cream on whisk attachment with berries in background.

    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 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. 
    Wide close up image of a slice of chocolate pie.

    🥡 Storing

    Keep your chocolate pie stored, covered, in the fridge for 2-3 days. 

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Can This Chocolate Pie Be Made In Advance?

    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.

    Can I Freeze Chocolate Pie?

    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.

    Why Is My Chocolate Pie Runny?

    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.

    Tall image of chocolate pie.

    🥧 😋 🍒 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?

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide close up image of a slice of chocolate pie.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.88 from 8 reviews

    Chocolate Pie

    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!
    Author | Angela
    Servings: 8 servings
    Calories: 459kcal
    Prep 10 minutes minutes
    Cooking 1 hour hour
    Total Time 1 hour hour 10 minutes minutes
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    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
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    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).
      1 butter pie crust
    • 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.
      1½ cups sugar, 3 tablespoon unsweetened cocoa powder, 4 tablespoon butter, 2 large eggs, ¾ cup evaporated milk, 2 teaspoon vanilla extract, ¼ teaspoon salt
    • 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.
      1 cup heavy whipping cream, 2 tablespoon confectioners sugar, 1 teaspoon vanilla extract
    • Beat at high speed until soft peaks form.
    • You can either spread or pipe the whipped topping onto your cooled pie. Serve immediately.

    Equipment You May Need

    9-inch pie pan
    Pie Weights
    Pie Crust Shield
    KitchenAid Professional 600 Stand Mixer

    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. 

    Nutrition

    Calories: 459kcal (23%) | Carbohydrates: 54g (18%) | Protein: 6g (12%) | Fat: 25g (38%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 102mg (34%) | Sodium: 257mg (11%) | Potassium: 172mg (5%) | Fiber: 1g (4%) | Sugar: 43g (48%) | Vitamin A: 737IU (15%) | Vitamin C: 1mg (1%) | Calcium: 98mg (10%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best chocolate pie, chocolate pie, chocolate pie ingredients, chocolate pie recipe, homemade chocolate pie, how to make chocolate pie
    Course Chocolate, Dessert, Dessert Recipes, Pie Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative, as well as great classic recipes just like my Grandma used to make!

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