Chocolate Pie Recipe with Video

This chocolate pie recipe produces a classic, creamy, mouth-watering dessert. I consider this my Chocolate Truffle pie. Using a tender, sweet pie crust, a few ingredients, a bowl, a whisk and a spatula makes this pie one of the easiest to make with crowd-pleasing results.

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Jump to:

• Ingredients
• Par bake pie crust
• Storage
• Serving
• 📋 Recipe

Ingredients

• 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). The crust should be partially baked prior to creating the filling.
• 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 so I can achieve the dark chocolate look and taste for this pie.
• Granulated Sugar, room temperature eggs, melted butter, evaporated milk, salt

Par bake pie crust

• To partially bake a crust:
  • The raw pie crust should be cold before baking.
  • Preheat oven to 350°
  • Using a dinner fork, prick the the bottom of the raw pie crust about 10 - 12 times to create little holes. This will help keep the pie crust from rising.
  • Line the crust with parchment paper or aluminum foil and fill halfway with dried beans or pie weights
  • Bake for 15 minutes, remove the weighted parchment paper/foil and bake for an additional 5 minutes. Note: the pie crust will not be fully baked. After the filling is added the final baking will take place.

Storage

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

Serving

This pie is perfect for serving on it's own or you can crank the flavor up a notch by plating with fresh berries, caramel or a simple dollop of sweetened whipped cream.

📋 Recipe