There are so many chocolate pies that I want to eat every day, and I’ve posted enough for you to probably eat a chocolate pie every day for a month straight! Some of my favorites are of course, Chocolate Cinnamon Mousse, Chocolate Granola, Double Chocolate Pecan and the creamy dreamy Chocolate Cream, but today I’m sharing one of the easiest chocolate pies I’ve ever made. I think we can all agree that low effort with big reward can be nice sometimes. The pies listed above have varying levels of difficulty, and perhaps some ingredients you don’t keep in stock – but this one is not only easy, all of these ingredients are in your pantry. You can make it any time and you will love the surprise of a custard pie texture with a rich chocolatey taste. Plus, we know how to make a super easy and delicious pie crust now, so chocolate chess pie is on the menu TONIGHT!
Standard 9’Pie Crust – We use a shortening crust, but whatever you prefer will taste great!
(If you’re using a deep dish pie crust go 1 1/2 on this recipe but 2 eggs is still fine)
1 1/2 cups sugar
3 1/2 tablespoons cocoa (if you want to be fancy step up your game and use dutch process cocoa like the valrhona one pictured – hershey’s works fine though)
pinch of salt
1 (12-ounce) can evaporated milk
2 eggs beaten
3 tablespoons unsalted butter melted
1 teaspoon vanilla
1/2 cup chocolate chips (optional, but come on, who doesn’t choose chocolate chips?)
Mix sugar, cocoa, and salt together then blend in the milk, eggs, butter, and vanilla then fold in chocolate chips. Pour filling into crust.
Bake 45-50 minutes, until almost completely set. The filling should just barely wobble in the center when pan is jiggled.
Cool to room temperature on a wire rack. You can serve room temp or you can chill in the refrigerator for 2-3 hours or overnight before serving chilled. I recommend serving with whip cream or even a scoop of ice cream. If you serve hot, the butter will not set into the filling so painful as it is, it’s best to wait for pie to cool.
I first posted this Dark Chocolate Derby pie last spring on the Elevate Everyday blog, and I’m sharing here now because it’s the perfect addition to any holiday meal. My need for things of the chocolate mint variety this time of year is insatiable – and this one is the best versions of chocolate, and mint, plus it has a grown up taste that feels so fancy. With one bite you taste a refreshing hint of peppermint followed by a deep, rich, complex and incredible chocolate flavor that is so smooth and dreamy it just melts in your mouth. If you don’t enjoy rich desserts please move to the next pie recipe on the list, but if you’re a chocolate kid like me, stock up on some serious bittersweet chocolate and get to chopping, this beauty has 12 ounces of that business and I’m loving every bite!
1 cup whole milk
1 cup heavy cream
12 ounces bittersweet chocolate (I subbed about 3 ounces semi-sweet just to make sure it wasn’t too bitter and it turned out amazing)
1/2 teaspoon kosher salt
2 large eggs
1/4 teaspoon peppermint extract (stick to this – a little goes a long way)
2 tablespoons bourbon (I had never used it before, but you cook it than bake it so you won’t get drunky and it adds a very complex amazing flavor. You could probably omit it and be fine though)
cocoa powder for dusting
1 pre-baked 9 inch traditional pie crust. Our recipe is super easy and perfect for this pie. Pre-heat oven to 325.
Combine the milk and cream in a heavy-bottomed saucepan and bring just to a boil. Put your chopped chocolate into a large bowl and once you see those bubbles coming up with your cream mixture pour it over the top of your chocolate. Let stand 5 minutes. Next add salt and whisk steadily until all the chocolate is melted.
Crack the eggs into a separate bowl and whisk. Slowly stream a small amount of the chocolate mixture into the eggs, whisking as you pour. Continue until the egg mixture feels warm to the touch, and then mix it back into the chocolate mixture. Add the peppermint extract and bourbon (if using) then whisk until smooth.
Strain the filling through a fine-mesh sieve directly into your pie shell. Bake on the middle rack of the oven for 30-35 minutes rotating at around 20 minutes for an even bake. The pie is finished when the edges are set about 2 inches in and puffed slightly and the center is no longer liquid but the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack 2-3 hours. Before serving dust with cocoa powder.
Pecan pie is a Thanksgiving staple, and our Caramel Pecan Pie is guaranteed to be all the things you want from a pecan pie and MORE! But when it’s possible to take something amazing and then add chocolate, you best believe I’m going to do that. This pie is a full on game changer! Maybe you don’t prefer to make a pie per person for your Thanksgiving meal, this is an easy way to combine the needs of the chocolate crowd with the pecan pie people. The texture is part rich chocolate decadence but it still gives you that magical transparent pie layer and the nuts add such an earthy beautiful flavor and texture – It’s truly the best of both worlds!
1 traditional pie crust uncooked and prepared in a 9-10 inch pie pan (if you use a larger pan you might need to add a little cream on top to come out even)
12 ounces semi-sweet chocolate chopped (I use a mix of semi and bittersweet)
3 tablespoons butter
3 eggs beaten
1/3 cup packed brown sugar
1 1/4 cup light corn syrup
1 1/2 teaspoon vanilla
1 3/4 pecan halves
Heat oven to 350
Take 5 ounces of your chopped chocolate and set it aside, about half if you don’t have a scale. Microwave remaining chocolate and butter in a large microwavable bowl in 30 second increments until chocolate and butter are melted and there are no chunks.
Brush the bottom of your pie crust with small amount of your beaten eggs. Add your remaining eggs, sugar, corn syrup and vanilla to the chocolate mixture and stir until well blended. Add chopped chocolate and nuts, mix well and pour into prepared pie crust.
Bake 45-50 minutes or so until there is only the slightest jiggle in the middle but it’s mostly set and a knife in the center comes out clean.
Best served room temperature with whipped cream or ice cream. I don’t recommend refrigerating as the chocolate gets so hard, but you can if you wish, it will keep at room temperature for a good 4-5 days.
Give us ALL the chocolate pies! It’s a recurring theme, there’s German chocolate, chocolate chess, chocolate cinnamon mousse, chocolate cream and actually about 5 more chocolate pies, so did we really need another one…..YES!! Introducing this beautifully smooth, super chocolatey, fudge-like, chewy chocolate brownie pie. This one came my way from a fellow baker and friend named Kristin, not our sister Kristin, but same name (possible two Kristin’s blog in the future??). It’s nice when your rep for chocolate pie making is so renowned that amazing recipes like this come to you without having to search and find them. This pie is a cinch to make and you can really change up the flavor by using milk chocolate for a lighter sweeter pie. We prefer the dark stuff, but suit yourself – either way I know you’ll love it!
1 9″ unbaked traditional pie crust – we recommend you use ours!
1 cup chocolate pieces (you can use chocolate chips, milk, semi, or chopped up dark chocolate – whatever you’re in the mood for)
2/3 cup evaporated milk
2 tablespoons butter
2 eggs beaten
3/4 cup sugar (reduce if using milk chocolate)
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 375. Combine chocolate pieces, evaporated milk and butter in a small saucepan. Cook over low heat until mixture is creamy and smooth.
Combine remaining ingredients and gradually stir in the chocolate mixture.
Pour (through a fine sieve if you want to avoid any lumps) into prepared pie shell. Bake at 375 for about 35-40 minutes or until firm around edges and barely jiggly in the center.
When I really need a chocolate fix this is my go to pie, it’s pretty easy, super rich and chocolatey, loved by all so it disappears quickly, and versatile so you can easily put your own spin on it. And as a bonus it’s extra handy when you have a bunch of yolks left over from last weeks white sticky frosting. It follows my basic cream pie recipe that I use for vanilla cream pie, coconut cream pie, banana cream pie, etc. etc. but I’ve developed my own recipe as the Joy Of Cooking version tries to make this way too complicated. Once you feel that you have this one down, you can change your flavor in a number of fun ways. I sometimes use more unsweetened and bittersweet chocolate for an extra rich flavor, but my husband likes his chocolate pie a little less rich so you can use sweeter chocolate to ease up on the richness. It’s also fun to add the Lindt chile chocolate so you get that little hint of hot after each bite, or go with milk chocolate and make it a sweet smooth and creamy dream. Another idea is to mix your chocolate with mint chips or just add a half teaspoon of mint extract to make a deep dark chocolate mint pie then crush peppermint Oreos on top of your whip cream. This recipe will fill a deep dish pie pan, but if you’re using a normal 9 inch that’s fine, it’s always nice to have some extra pudding in a bowl as a reward for your efforts! I like it best served with whipped cream and shaved chocolate but do whatever you feel good about, you truly can’t go wrong!
3 3/4 cups whole milk (if you don’t have whole use what you have, or mix lowfat milk with cream)
7 egg yolks (save whites for a fancy frosting or meringue)
3-4 tablespoons unsalted butter
2 teaspoons vanilla
4 ounces unsweetened chocolate chopped
4 ounces semi-sweet or bittersweet chocolate chopped
Pre-heat oven to 450. Mix flour and salt together then add shortening. Combine with a pastry cutter until it looks like coarse crumbs then add water, start with 3 tablespoons, but I usually end up using all 4. Work with your hands until you form a nice pliable dough. Turn out onto a floured surface and roll into a circle then roll on to your rolling pin and back out into your pie pan. Make a ridge and crimp however you would like. I got a little creative with my crimp and punched out circles that I layered around the crust, I honestly don’t like the way it turned out, but it’s fun to try new things. Poke a million holes with a fork or weigh down with parchment and pie weights or beans. Bake for about 8 minutes until nicely browned. Let cool.
Put sugar, cornstarch and salt into a medium/large heavy saucepan. I use this all clad one, anything decent sized with a good thick bottom will work.
Gradually whisk in your milk
Vigorously whisk in your egg yolks one at a time until no yellow streaks remain.
Stirring constantly with a heatproof rubber spatula, bring to a simmer over medium heat. Remove from heat once bubbles come up and scrape down the corners of your saucepan then whisk until smooth.
Return to heat and whisking constantly, bring a simmer and cook for 1 minute. (make sure you’re wearing an apron as sometimes the bubbles pop on to you!)
Take off the heat and whisk in your butter, vanilla and chopped chocolate whisking vigorously until smooth. (I was totally sick and didn’t whisk long enough which is why you can see that my filling isn’t totally smooth, if yours doesn’t look smooth enough you can pour into crust through a sieve).
While your filling is still hot pour into pre-baked crust and put plastic wrap directly over the top.
Chill for a good 4 hours before serving. This pie keeps nicely in the fridge for a good 5 days or so.