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Best Chocolate Pie picture

Best Chocolate Pie

Chocolate pie that's not too sweet and doesn't take a long time to make - that's why we think it's the best!

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3

Ingredients

  • For the pie crust:
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 5 ounces (10 tablespoons) unsalted butter, cut into 1/2-inch cubes and chilled
  • 1/4 cup ice water
  • Special equipment: 9-inch pie pan
  • For chocolate filling:
  • 2/3 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 ounces (4 tablespoons) unsalted butter
  • 6 large egg yolks
  • 8 ounces bittersweet or semisweet chocolate, broken into pieces
  • 1/4 cup cold milk

Serves 8 to 10

To make the pie crust: (Note: Watch our demonstration videos:  Making Pastry, Rolling Pastry, Filling a Pie Pan and Blind Baking Pastry)

  1. Place the flour and salt into the bowl of a food processor. Pulse once or twice to combine.
  2. Add the butter and pulse only until the mixture resembles coarse meal or the butter is well incorporated within the flour but still in pea-size pieces.
  3. Add the water and pulse a few more times to incorporate.
  4. Turn dough out of food processor onto a lightly floured surface. Gently bring the dough together to form a cohesive ball. Flatten the ball into a disk and wrap it with plastic wrap. Chill for at least 30 minutes before rolling out.
  5. Preheat the oven to 375F.
  6. Remove the disk of dough from the refrigerator and work it gently with your hands until it is slightly soft and can be rolled out.
  7. Lightly flour the work surface and, using a rolling pin, roll out the dough to form a circle large enough to cover the bottom and sides of the pie pan.   
  8. Carefully lift the dough onto the pie pan and press onto the sides and bottom. Cut away any excess pastry.
  9. Cover the dough with parchment paper or aluminum foil and fill with raw rice, dried beans or pie weights. Bake the crust in the middle of the oven for 12 to 15 minutes, or until the edge begins to set and darken in color.    
  10. Carefully remove the paper or foil and rice, beans or pie weights and bake the crust 10 - 15 minutes more, or until golden. If the pastry bubbles up use a fork to gently prick the bottom and release the air. Cool the crust in the pan on a wire rack.

To make the chocolate filling and finish the pie:

  1. Preheat the oven to 400F.
  2. In a medium saucepan combine the cream, sugar and salt. Bring the mixture to a boil over medium heat while stirring occasionally, and then remove the pan from the heat and let cool for about 3 minutes.
  3. Add the butter, egg yolks and chocolate to the cream mixture and stir until the chocolate is completely melted. (If necessary, put the pan back on the stove over very low heat while stirring for 2 minutes to melt the chocolate.)  
  4. Add the milk and stir until smooth.
  5. Place the baked pie crust on a baking sheet. Pour the chocolate filling into the baked pie crust and bake for 15 to 18 minutes or until the center is just firm. Cool on a wire rack for at least 15 minutes before cutting and serving. Leftover pie can be kept in the refrigerator for 3 days. For best results, bring it to room temperature before serving.

It was absolutely delicious!! Thanks for the helpful videos!! (re:  Cooking Pork Tenderloin)

Ice Girl (YouTube Subscriber)