Creamy Baked Chocolate Pie

chocolate pie
Diana Rattray
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
472 Calories
27g Fat
53g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 472
% Daily Value*
Total Fat 27g 34%
Saturated Fat 15g 77%
Cholesterol 159mg 53%
Sodium 122mg 5%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 4%
Total Sugars 38g
Protein 6g
Vitamin C 0mg 2%
Calcium 77mg 6%
Iron 2mg 11%
Potassium 127mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The pie filling for this baked chocolate pie is a custard-like combination of cocoa, flour, egg yolks, and butter. The pie is finished with a fluffy fresh whipped cream topping. This is such a delicious pie, and who doesn't love chocolate? If you will be serving the pie to a large group, feel free to cover the whole pie with the whipped cream. Or, offer the whipped cream at the table and let people choose how much they add.

Use a homemade prebaked pie crust or a graham cracker or cookie crumb crust.

Ingredients

For the Shell: 

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 6 tablespoons unsalted butter, melted

For the Pie Filling: 

  • 3 tablespoons unsweetened cocoa powder

  • 1/3 cup all-purpose flour

  • 1 cup granulated sugar

  • 3 large egg yolks

  • 1 cup water, divided

  • 2/3 cup milk

  • 2 tablespoons unsalted butter

  • 1 teaspoon pure vanilla extract

For the Topping: 

  • 1 cup whipping cream

  • 2 tablespoons confectioners' sugar

  • 1/2 teaspoon pure vanilla extract

  • 1 ounce grated bittersweet chocolate, optional

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 400 F/200C/Gas 6.

  3. In a bowl, combine the graham cracker crumbs with the 1/4 cup of granulated sugar and 6 tablespoons of melted butter. Mix well.

  4. Pat the crumbs firmly into the bottom and up the sides of a pie plate.

  5. Bake the pie crust for 8 to 10 minutes. Cool completely before filling.

  6. Make the filling: mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste.

  7. Blend in the 1 cup of granulated sugar and the beaten egg yolks and add remaining water and milk. Cook over low heat, stirring until the mixture is thick; add the 2 tablespoons of butter and vanilla.

  8. Pour the filling into the chilled pie crust. Chill thoroughly.

  9. Make the whipped cream: in a medium mixing bowl with an electric mixer, beat the chilled whipped cream until fluffy and almost stiff.

  10. Sift the confectioners' sugar over the whipped cream and add the vanilla. Beat until the cream forms stiff peaks. 

  11. Spread the whipped cream over the chilled pie or serve individual slices of pie with a dollop of whipped cream. Return the pie to the refrigerator to chill until serving time. If desired, sprinkle with grated or shaved chocolate. 

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Tip

  • If you are short on time, use a ready-made crumb crust or a pre-baked and cooled pastry crust for the pie.

Recipe Variations

  • Add 1 teaspoon of espresso powder to the cocoa powder.
  • Adapt the crust recipe with this brown sugar pecan graham cracker combination; it is a tasty alternative with plenty of crunch. Replace the 1/4 cup of granulated sugar with brown sugar. In the food processor, pulse 6 whole sheets of graham crackers with 2/3 cup of pecan halves (toasted if desired) until crumbs are fine. Combine in a bowl with 6 tablespoons of melted butter; mix well and bake as directed.

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