This is the ultimate chocolate pie – rich, silky, indulgent, and yet so light and dreamy that you’ll have finished a piece in the blink of an eye. This recipe is a deliciously simple staple for every home baker, served over a simple homemade pie crust and topped with from-scratch whipped cream.
I’ve made quite a few homemade pudding recipes in the past, especially when I was pregnant. It’s a great make ahead, no-bake dessert. When I envisioned what my perfect chocolate pie recipe would be, it was different than anything else I’ve made before. This chocolate pudding is made without gelatin, it’s cooked on the stove top and made with dark chocolate, then poured into a blind- baked pie crust.
Since this pie uses egg yolks I would recommend using pasteurized eggs. Also, I used a very large and deep pie dish for this recipe, if you have the standard twenty centimeter pans then I recommend halving the filling. If you have extra filling just pour it into a glass and refrigerate. It’s a perfect chocolate mousse for later. I usually decorate my chocolate pies with a big dollop of whipped cream in the center but you can also pipe the whipped cream on top then shave more chocolate on top.
dark chocolate pie recipe
- two cups of all-purpose flour, sifted, for the pie crust
- two thirds of a cup of butter, softened, for the pie crust
- a pinch of salt, for the pie crust
- two thirds of a cup of cold water, for the pie crust
- two thirds of a cup of soft brown sugar, for the pie crust
- one third of a cup of cornstarch
- four eggs, separated
- half a cup of fresh milk
- two hundred grams of dark chocolate, chopped finely
- half a cup of granulated sugar
- two teaspoons of vanilla seeds
- one and half cups of heavy cream
- a pinch of sea salt
- one cup of whipping cream
- two tablespoon of sugar
In a mixing bowl combine the all-purpose flour and butter, and with a pastry cutter (or your fingers) cut the butter into the flour until the mixtures resembles a coarse meal.
Follow this by adding a pinch of salt and gradually add cold water until a firm dough is formed.
Using a french rolling pin, roll out the dough on a lightly floured flat work surface until the dough is about half a centimeter thick.
Fold the dough over and lay across a buttered pie baking pan and press the pie dough lightly into the bottom and sides of the pie pan. Cover the pie pan with a plastic wrap or a kitchen towel and place in the freezer for at least 30 minutes or overnight.
Prior to baking the pie shell, use a fork and lightly prick the bottom and sides of the pie dough.
Bake the pie shell in a preheated oven at two hundred degree Celsius for ten to twelve minutes (or the pie shell is golden). Remove from the oven and allow to cool.
While the pie shell is cooling, place a heatproof bowl over a pot of simmering water and add the chocolate, and milk.
Heat chocolate until mostly melted. Take the bowl off the heat and give the mixture a whisk. Set aside to cool.
Using an electric mixer fitted with a paddle attachment add the egg yolks and half cup of sugar. Whip on high for about three minutes or until a lighter color.
Add the cooled chocolate mixture and combine before setting the bowl aside.
In a separate mixing bowl, add the egg whites, two tablespoons of sugar and a pinch of salt. Whip until medium peaks form.
Fold in a third of the whipped mixture to the chocolate mixture. Lightly combine together. Fold in the remaining whipped mixture to the chocolate until combined.
In a mixing bowl add the heavy cream and one tablespoon of sugar. Whip until soft peaks form. Fold in the egg whites and then fold this into the chocolate mixture.
Pour the filling into the baked pie shell and refrigerate for at least two hours.
For the whipped cream topping, in a mixing bowl add the whipping cream, sugar and vanilla. Whip on high until you reach soft peaks.
Serve the dark chocolate pie topped with whipped cream and shaved dark chocolate.