Description
This Easy Chocolate Pie is a quick and creamy dessert perfect for any occasion. Made with simple pantry ingredients like milk, cocoa powder, and sugar, this no-bake filling is cooked on the stovetop for a smooth, rich chocolate custard that sets perfectly in a baked pie shell. Topped with cool whip or whipped cream, it’s a delightful treat that satisfies chocolate cravings with minimal effort.
Ingredients
Scale
Pie Filling
- 1 1/2 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 3 tablespoons all-purpose flour
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
Pie Crust
- 1 baked pie shell
Topping
- Cool Whip or whipped cream (for topping)
Instructions
- Heat Milk: In a medium pot over medium heat, warm the milk gently, preparing it to combine with the dry ingredients.
- Mix Dry Ingredients: In a separate bowl, combine the sugar, all-purpose flour, salt, and cocoa powder, ensuring they are well evenly mixed.
- Combine: Gradually add the dry ingredient mixture to the hot milk while stirring constantly. Continue stirring to prevent lumps and to help the mixture thicken.
- Temper Eggs: Add a small amount of the hot milk and chocolate mixture to the beaten egg yolks to warm them gently without scrambling. Stir this mixture well, then slowly pour it back into the pot with the remaining chocolate mixture, stirring continuously.
- Cook: Continue cooking over medium heat while stirring constantly for at least 2 minutes to fully thicken the custard and ensure smooth texture.
- Add Vanilla: Remove the pot from heat and stir in the vanilla extract to enhance the chocolate flavor.
- Pour into Pie Shell: Pour the thickened chocolate filling into the pre-baked pie shell, smoothing the top with a spatula.
- Cool and Top: Let the pie cool completely at room temperature or in the refrigerator. Once cooled and set, top generously with Cool Whip or whipped cream before serving.
Notes
- Make sure to stir constantly when combining ingredients to avoid lumps and ensure a smooth custard.
- Tempering the eggs is important to prevent them from curdling.
- You can use store-bought baked pie crust or make your own favorite pie shell recipe.
- Chilling the pie after filling allows the custard to set properly for easier slicing.
- For a richer flavor, you can substitute some or all of the milk with half-and-half or cream.
