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big slice of chocolate pie

Chocolate Pie

If there ever were an official favorite ‘food,’ for Valentine’s Day, it would surely have to be rich and silky homemade Chocolate Pie.
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Prep Time: 50 minutes
Cook Time: 35 minutes
Resting and Chilling: 9 hours
Total Time: 10 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate mousse, chocolate pie, chocolate pie filling, chocolate pudding, how to make chocolate pie, pie chocolate, pudding pie, recipe for chocolate pie, recipes chocolate pie
Servings: 8 servings
Calories: 1303kcal
Cost: $2.01 per serving

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Ingredients for Chocolate Pie

    for the chocolate cookie crust

    • 2 cups chocolate wafer cookie crumbs may substitute chocolate Graham crackers
    • 1/2 cup walnuts toasted and chopped; may substitute pecans in equal measure
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter melted

    for the chocolate pudding layer

    • 3/4 cup granulated sugar
    • 1/4 cup cornstarch
    • 1/4 cup unsweetened cocoa
    • 1/8 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

    • 3/4 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
    • 1/4 cup granulated sugar


    The Method

      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.


      Note that this pie must be well-chilled to support the four layers. Anything less than an 8 hour (and up to 24 hours) chill will result in the walls collapsing once the pie is cut.
      Make Ahead the pie may be made and assembled up to the mousse layer and refrigerated up to 24 hours ahead. Add the chocolate whipped topping only when ready to serve.


      Serving: 1serving | Calories: 1303kcal | Carbohydrates: 108g | Protein: 13g | Fat: 94g | Saturated Fat: 53g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 329mg | Sodium: 534mg | Potassium: 517mg | Fiber: 5g | Sugar: 66g | Vitamin A: 2626IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 5mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.