Baked Chocolate Pie Recipe

This baked chocolate pie recipe creates a classic, creamy, and mouth-watering dessert. I like to think of it as my Chocolate Truffle Pie. With just a few ingredients, the help of a bowl, whisk, and spatula, this pie is one of the easiest to make, delivering crowd-pleasing results every time.

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Jump to:

• Ingredients
• Equipment
• Partially bake pie crust
• Storage
• Serving
• More chocolate lovers desserts
• 📋 Recipe

Ingredients

Gather the following ingredients to make this baked chocolate pie recipe:

• Pie crust: A tender and sweet crust is one of the stars of this pie (check out my Sweet Dough recipe which works perfectly with this pie). Also, use a partially baked pie crust.
• Cocoa powder: Use a high quality cocoa powder for this recipe. I prefer to use a combination of half dark cocoa and half regular cocoa. This allows me to achieve the dark chocolate look and taste for this pie.
• Granulated Sugar and salt
• Eggs: bring eggs to room temperature before starting this recipe.
• Butter: use unsalted butter. Melt and cool briefly.
• Evaporated milk: cans of evaporated milk are most often found in your grocer's baking aisle.

Equipment

No fancy equipment is needed to create this baked chocolate pie. Just a few items:

• Hand whisk and rubber spatula
• Measuring cups and spoons
• Mixing bowl

Partially bake pie crust

You’ll need to partially bake your pie crust before starting this recipe. This ensures 1) the bottom crust doesn’t turn out soggy and 2) the crust is fully baked in the final product. Follow the instructions below to achieve this:

• Ensure the raw pie crust is cold before baking, as this helps prevent the crust from shrinking.
• Preheat oven to 350°F
• Using a dinner fork, prick the bottom of the raw pie crust 10 to 12 times to create small holes. This will help prevent the crust from rising during baking.
• Line the crust with parchment paper or aluminum foil. Fill halfway with dried beans or pie weights
• Bake the crust for 15 minutes, then carefully remove the parchment paper or foil with the weights. Bake for an additional 5 minutes. Note: The crust is not fully baked at this point. The final baking will occur after filling is added.

Storage

Place the cooled pie in an airtight container or wrap it in foil. Store at room temperature for up to 3 days. Alternatively, you can wrap the pie in plastic or foil and freeze it for up to 2 months.

Serving

This pie is perfect to serve on its own, or you can elevate the flavor by pairing it with fresh berries, caramel, or a simple dollop of sweetened whipped cream.

More chocolate lovers desserts

Love anything chocolaty? Check out these recipes:

📋 Recipe