|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 69g||25%|
|Dietary Fiber 3g||11%|
|*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.|
Sweet, creamy, and chocolatey, this recipe is for an amazingly luscious and decadent chocolate pie. The prepared pie shell is filled up with a chocolate filling that's made extra tasty by using squares of baker's chocolate and then topped with a homemade whipped cream topping. And...the pie is then sprinkled with Hershey's cocoa mix for the ultimate world's best chocolate pie.
Grab a slice, take a bite, and indulge yourself with this delicious pie. It will be a big hit for your family, at a party, or potluck. This pie is a refreshingly cool dessert for hot summer days, too.
- For the Pie:
- 1 (9-inch) prepared graham cracker pie shell
- 1 cup of sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 cups of milk, divided
- 3 egg yolks, slightly beaten
- 4 (1-ounce) squares Baker’s unsweetened chocolate
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla
- For the Topping:
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 1/2 teaspoon Hershey’s cocoa
To Make the Pie
Gather the ingredients.
Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk.
Whisk in the remaining 2 cups of milk.
Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring it constantly.
Remove from the heat and whisk in the egg yolks.
Return to medium heat and cook, stirring the mixture constantly for 2 to 3 minutes more.
Remove from the heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted.
Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.
Make the Topping
Gather the ingredients.
Beat the whipping cream until soft peaks form.
Add the sugar slowly and beat until stiff peaks form.
Spread onto the cooled pie.
Sprinkle with 1/2 teaspoon of Hershey’s cocoa and serve.
How to Store
- Chocolate pie can be kept in the refrigerator for three to four days. Cover the pie loosely with aluminum foil or plastic wrap.