Chocolate Pie
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If there ever were an official favorite ‘food,’ for Valentine’s Day, it would surely have to be rich and silky homemade Chocolate Pie.
According to a Southern Living Magazine article from November 10, 2021, and a professional baker they interviewed for the research, the right kind of chocolate for a chocolate ganache may not also be the right kind of chocolate for a chocolate brownie recipe. The one thing that was evidenced is that purchasing a high quality chocolate for your recipes will make the result a winner each and every time.
When you’re shopping for Dark Chocolate, look for quality bars like Chocolove Extreme Dark Chocolate Bars which are made of 88 percent cocoa. “Dark chocolate is wonderful in desserts where you want to introduce a level of sophistication…”
For Bittersweet or Semi-Sweet Chocolate options like Ghiradelli Semi-Sweet Chocolate Baking Bars or Bittersweet Chocolate Bars can be used interchangeably in recipes.
According to the FDA, Milk Chocolate only needs to have a cocoa content of 10 percent, however quality chocolate bars will exceed that by a significant margin. Endangered Species Creamy Milk Chocolate Bars have a cocoa content of 48 percent, which makes for a rich flavor profile.
In case you hadn’t noticed the frenzy of everything bedazzled with hearts and flowers, Valentine’s Day is nearly upon us. Romance just screams chocolate, at least according to varying sizes of the chocolate hearts available at Hallmark.
Is your special somebody is worth a gratifying serving of chocolate? Do you yourself love a darn terrific chocolate dessert? Then go all out with this one! This is undeniably the chocolate pie of all chocolate pies…
Back in high school, we’d hustle down to the local diner for coffee and a hunk of smooth and silky chocolate pie after dances.
When I lived in Jersey, we had a Greek diner about a 20-minute drive from our house. It was where everybody went with their families for colossal breakfasts. They also had the absolute best burger platters, and among the largest helpings of dessert known to man.
New York cheesecakes sliced thick and a mile high, custard pies with crusts that counted as an actual layer of the pastry itself, Napoleons painted with glossy royal icing, and of course, the smoothest, silkiest whipped cream-laden wedges of chocolate pie.
Chocolate pie brings back memories of my grandmother. She assembled a crude hand-made crust with the most delicious of pudding-like fillings – it was Heaven on earth.
The diner was not only a place our parents took us, it was also a late night hang out back in high school. After dances and football games, if you could manage to score a ride there, it was the place to be seen.
My babysitting money wasn’t stretching too far in the mid-1980s. As a result, I always felt as though I was restricted to side items from the menu…and the desserts. Nothing wrong about a cup of hot coffee and a big slice of pie. My friends and I would squirrel ourselves away in a booth, gossiping and eating our pie.
This chocolate pie is four layers of luscious silken sweetness and an altogether comforting sugared masterpiece.
Flash forward to South Carolina where Greek diners, or any kind of diner for that matter, are pretty much non-existent. The days of $5 cheeseburger platters long gone. Thinking back to the best of those baked desserts the diner always had to offer, I was channeling a hunk of chilled chocolate pie. I’ve recreated the memory to the best of my ability…from scratch.
Fortunately, this is not as hard as I initially thought it would be. Altogether, I spent only about an hour and 10 minutes total hands-on time. Chilling (and anticipating!) took about 8. This pie must be well-chilled to support the four layers (crust included!) of luscious silken sweetness that are this comforting masterpiece.
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Chocolate Pie
Equipment
- 9-inch pie plate
- non stick saucepan
- plastic wrap
- cooking spray
Ingredients
for the chocolate cookie crust
- 2 cups chocolate wafer cookie crumbs may substitute chocolate Graham crackers
- ½ cup walnuts toasted and chopped; may substitute pecans in equal measure
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
for the chocolate pudding layer
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa
- ⅛ teaspoon table salt
- 2 cups half-and-half
- 4 large egg yolks brought to room temperature
- 4 ounces semisweet chocolate baking bar rough chopped
- 2 ounces 60% to 70% cacao bittersweet chocolate baking bar rough chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
for the chocolate mousse layer
- ¾ cup milk chocolate morsels
- 1 cup + 3 tablespoons heavy cream
for the chocolate whipped topping
- 3 cups heavy cream
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
Instructions
assemble the chocolate cookie crust
- Preheat oven to 350°. Lightly grease a 9-inch deep-dish pie plate with cooking spray.
- Pulse wafer cookie crumbs, toasted walnuts and sugar in a food processor 4 to 5 times. Transfer crumb mixture to a medium bowl and stir in 1/2 cup melted butter. Press on bottom, up sides of the pie plate. Use a measure cup with a flat bottom and straight sides to get the crust even across the bottom and around all sides.
- Bake 10 minutes. Cool on a wire rack.
for the chocolate pudding layer
- Whisk together 3/4 cup sugar, the cornstarch, cocoa and salt in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Begin by adding enough of the egg mixture to the sugar mixture to get the consistency of gravy.
- Gradually whisk the remaining egg mixture into sugar mixture and cook, whisking constantly, 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute; remove from heat. Mixture should now be consistency of pudding.
- Whisk in semisweet chocolate and next 3 ingredients. Place plastic wrap directly on warm filling to prevent a skin from forming. Let stand on the counter for 30 minutes. After 30 minutes, spread filling in cooled crust; place plastic wrap again directly on filling to prevent a skin from forming, and chill 30 minutes.
for the chocolate mousse layer
- Microwave milk chocolate morsels and 3 tablespoons of the heavy cream in a medium bowl at 50% power for 1 to 1 1/2 minutes. Stir with the tines of a fork to hasten melting. Let stand 30 minutes, stirring occasionally.
- Beat remaining 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream.
- Spread mousse over filling. Cover and chill 8 to 24 hours or until set.
for the chocolate whipped topping
- Whisk together the heavy cream and the chocolate syrup in a large bowl. Using a hand mixer, beat the cream mixture with the vanilla extract at medium high speed until foamy. Gradually add the sugar and beat until stiff peaks form. The chocolate whipped cream will be very light in color but rich in flavor.
- Spread over top of well-chilled pie before serving and garnish with chocolate pieces or chocolate curls.
Notes
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.
This is my 3rd or 4th pie I’ve made using this recipe! Loved it! Easy and tasty! THANKS for the recipe.
Mae, I am TICKLED that you have this recipe on repeat! I stand by my promise to anybody that assembles this dessert, that they will also have it on repeat 🙂 Jenny
I made this chocolate pie for dessert for a dinner party we had. Everybody loved it, had to make another one the next day because hubby was disappointed there wasn’t any leftover. ha!~
Wendi, no leftovers!?? I am not sure if that is bad or good 😉 In hubby’s case, good because you made a second chocolate pie all for him! x – Jenny
I love the crunchy cookie base, the creamy pudding was so good! Everyone loved it. It was gone fast!
Traci, thank you! It’s not every day you dig into something with 4 discernable layers of chocolate! I only began making this because of my mom, but now I read from so many people who are grateful I posted it! x- Jenny
The chocolate syrup in the whipped topping was genius! It added such a rich chocolate flavor that complemented the pie perfectly. I followed your tip to chill the pie for 24 hours and it really helped the layers set beautifully. This recipe is a keeper for sure!
Faith, I’ve read from a few who complained their pie caved – I always know before I ask them, “did you chill it?” The answer is always “no.” It’s crucial to cutting and serving. I am glad you followed the directions!!! Jenny
Yuuuum! This was delicious – light and silky, and decadent -just what you want in a chocolate dessert. I served with red wine and also coffee at the end of a dinner party and it was a huge hit! Thanks for the recipe!
Erin, should you make it again, try serving alongside an old vine zinfandel. The tannins in the red highlight the chocolate like nothing else. Old vine Zin’s are NOT like the pink Zin most people think of, rather they are a spicy red. REALLY intense and utterly delish 😉 Jenny
This is an amazing and outstandingly delicious looking chocolate pie. Pinned it.
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This looks so delish! I’ll have to try this recipe! Thanks for sharing!
Thank you Julia! Well worth the effort if you are a chocolate lover like me!