Ingredients
Pie Crust
- 1 9-inch refrigerated pie crust (213g), fully baked and cooled (½ package)
Filling
- ⅓ cup granulated sugar (67g)
- ¼ cup cornstarch (28g)
- 2 tbsp unsweetened cocoa powder (11g)
- ¼ tsp kosher salt
- 3 cups whole milk (720g; half and half can be substituted)
- 4 oz. semisweet chocolate (113g), finely chopped (e.g. Ghirardelli Premium Baking Bars)
- 2 oz. bittersweet chocolate (57g), finely chopped (e.g. Ghirardelli Premium Baking Bars)
- 3 tbsp unsalted butter (42g), cut into 3 pieces
- 2 tsp pure vanilla extract (8g)
Topping
- 1 cup heavy cream (227g)
- 1½ tbsp powdered sugar (11g)
- Chocolate flakes or chocolate shavings (optional, for garnish)
Instructions
- Prepare Pie Crust: Set the fully baked and cooled 9-inch pie crust aside until ready to fill.
- Prepare Parchment Paper: Cut a piece of parchment or waxed paper to fit the pie plate and lightly spray with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: In a large saucepan, whisk together granulated sugar, cornstarch, unsweetened cocoa powder, and kosher salt until well combined.
- Add Milk: Gradually add the whole milk to the dry mixture, whisking thoroughly and scraping the sides of the saucepan to combine.
- Cook Filling: Place the saucepan over medium to medium-low heat. Whisk continuously for 8 to 10 minutes until the mixture bubbles across the entire surface and thickens to a custard consistency.
- Finish Cooking: Once thickened and bubbling, continue to cook and whisk for an additional 30 seconds, then remove from the heat immediately.
- Add Chocolate and Butter: Stir in the semisweet and bittersweet chopped chocolates along with the cut butter pieces. Whisk until the chocolate and butter have melted and the mixture is smooth and glossy.
- Add Vanilla: Whisk in the pure vanilla extract until fully incorporated.
- Fill Pie Crust: Pour the warm chocolate filling into the pre-baked pie crust.
- Cover and Cool: Place the prepared piece of parchment paper directly on the surface of the filling to prevent a skin from forming. Let the pie cool at room temperature for 45 to 60 minutes.
- Chill: Refrigerate the pie until the filling is fully set and firm, about 3 hours or overnight. This pie can be made up to 24 hours in advance.
- Whip Cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and powdered sugar on medium-high speed until foamy, about 1 minute.
- Whisk Until Stiff Peaks: Increase speed to high and whip for an additional 1 to 2 minutes until stiff peaks form.
- Top Pie: Spread the freshly whipped cream evenly over the set chocolate filling.
- Garnish and Serve: Add optional chocolate flakes or shavings on top for decoration and serve immediately. For best texture, add whipped cream no more than 2 hours before serving.
Notes
- Using high-quality chocolate significantly enhances the flavor of the filling.
- Be sure to whisk continuously while cooking the filling to prevent lumps and burning.
- Covering the surface of the filling with parchment prevents a skin from forming.
- The pie can be made a day in advance, but add whipped cream shortly before serving for freshness.
- Half and half can substitute for whole milk for a richer filling.
- To speed up cooling, refrigerate the pie after it has cooled at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
