Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1½ cups granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- 2½ cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Wire rack
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 375°F (190°C). Place the unbaked pie crust on a baking sheet to catch any drips and make transferring easier.
2. Mix the Dry Ingredients
In a medium saucepan off the heat, whisk together the sugar, cocoa powder, cornstarch, and salt until fully combined and lump-free.
3. Add the Milk
Slowly whisk in the milk until smooth. Take your time — this ensures a silky filling later.
4. Temper the Egg Yolks
In a separate bowl, lightly beat the egg yolks. Gradually whisk about ½ cup of the milk mixture into the yolks to warm them gently. This prevents curdling.
5. Combine Everything
Pour the tempered egg mixture back into the saucepan, whisking constantly.
6. Cook Until Thick
Place the saucepan over medium heat, stirring constantly. Bring to a gentle boil and cook 1–2 minutes, until thickened to a smooth, pudding-like consistency.
7. Finish with Butter & Vanilla
Remove from heat. Stir in the butter and vanilla until melted and glossy.
8. Fill the Crust
Carefully pour the warm chocolate filling into the unbaked pie crust.
9. Bake
Bake for 40–45 minutes, until the crust is golden and the filling is set but slightly jiggly in the center.
10. Cool Completely
Let the pie cool on a wire rack for 2–3 hours, then refrigerate if desired. This step is crucial for clean slices.
11. Slice & Serve
Serve plain or topped with whipped cream. Every bite is pure chocolate nostalgia.
Pro Tips for the Best Chocolate Pie
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