Chocolate Pie

A classic creamy chocolate pie, made completely from scratch!  This recipe is a deliciously simple staple for every home baker!
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 30 minutes
Servings 10 slices
Calories 530kcal
Author Sam Merritt


  • 1 prepared (baked) 9" pie crust
  • 1 ½ cups granulated sugar (300g)
  • 1/4 cup + 1 Tbsp cornstarch (40g)
  • 1/4 tsp salt
  • 5 large egg yolks
  • 2 2/3 cup whole milk (630ml)
  • 1/2 cup heavy cream (118ml)
  • 6 oz dark chocolate--finely chopped (170g)
  • 4 Tablespoons butter cut into pieces (56.5)
  • 1 ½ teaspoon vanilla extract

Homemade Whipped Cream

  • 3/4 cup heavy cream (175ml)
  • 1/4 cup powdered sugar (30g)
  • 1/2 teaspoon vanilla extract


  • In a medium saucepan, whisk together sugar, cornstarch and salt.
  • Add egg yolks, milk, and heavy cream and transfer to stovetop over medium-high heat and whisk ingredients together.
  • Whisk ingredients frequently on medium heat until ingredients begin to thicken (this will take several minutes).  
  • Once mixture has thickened* (it should be like a pudding consistency) whisk constantly, the mixture will come to a boil and continue to whisk for 60 seconds before removing from heat (still whisking constantly). 
  • Immediately add chocolate, butter, and vanilla extract.
  • Whisk until ingredients are smooth and chocolate and butter are completely melted.  
  • Pour your pie filling through a fine mesh sieve into a medium-sized heatproof bowl.  Allow to cool for 15 minutes, stirring occasionally to prevent skin from forming.
  • Pour filling over prepared pie crust and cover surface with clear wrap, making sure that the clear wrap is pressed against the surface of the chocolate to prevent a skin from forming.
  • Refrigerate at least 6 hours to allow chocolate pie to firm up and set.

Homemade Whipped Cream

  • Prepare Whipped Cream shortly before serving pie.  
  • Combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
  • Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
  • Pipe (I used a Wilton 2D tip) or scoop whipped cream topping over pie just before serving.  


*It is important that your mixture thickens and comes to a boil, otherwise it will not set properly.


Calories: 530kcal