Chocolate Pie Recipe

Prepare the Pie Crust

In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter, cutting it into the flour mixture until the mixture resembles coarse crumbs.

Form the Dough

Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll and Bake the Crust

On a floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie pan, trim the edges, and prick the bottom with a fork. Bake at 375°F (190°C) for 15 minutes or until golden brown. Let it cool completely.

Combine Dry Ingredients

In a saucepan, whisk together sugar, cocoa powder, and cornstarch until well combined.

Add Milk

Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, about 5-7 minutes.

Melt Chocolate

Remove from heat and add the bittersweet chocolate, butter, and vanilla extract. Stir until melted and smooth.

Add Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot chocolate mixture to the yolks to temper them, then whisk the yolks back into the saucepan. Cook for an additional 2 minutes, stirring constantly.

Fill the Crust

Pour the chocolate filling into the cooled pie crust and spread evenly. Chill in the refrigerator for at least 4 hours or until set.

Whip the Cream

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.

Top the Pie

Spread or pipe the whipped cream over the chilled chocolate pie before serving. Optionally, garnish with chocolate shavings or cocoa powder.