The World's Best Chocolate Pie

Chocolate pie
Diana Rattray
  • Total: 34 mins
  • Prep: 20 mins
  • Cook: 14 mins
  • Yield: 1 Pie (8 Servings)
Nutritional Guidelines (per serving)
651 Calories
38g Fat
69g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Pie (8 Servings)
Amount per serving
Calories 651
% Daily Value*
Total Fat 38g 49%
Saturated Fat 22g 109%
Cholesterol 163mg 54%
Sodium 315mg 14%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 11%
Protein 11g
Calcium 198mg 15%
*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.)

This pie is made extra tasty with baker's chocolate and homemade whipped cream topping.


  • Pie:
  • 1 (9-inch) prepared graham cracker pie shell
  • 1 cup of sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons flour (all-purpose)
  • 1/4 teaspoon salt
  • 3 cups of milk
  • 3 egg yolks (slightly beaten)
  • 4 (1-ounce) squares Baker’s unsweetened chocolate
  • 2 tablespoons butter (unsalted)
  • 2 teaspoons vanilla
  • Topping:
  • 2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/2 teaspoon Hershey’s cocoa

Steps to Make It

  1. Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk.

  2. Whisk in the remaining 2 cups of milk.

  3. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly.

  4. Remove from heat and whisk in the egg yolks.

  5. Return to medium heat and cook, stirring constantly for 2 to 3 minutes more.

  6. Remove from heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted.

  7. Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.

  8. For the topping, beat the whipping cream until soft peaks form.

  9. Add the sugar slowly and beat until stiff peaks form.

  10. Spread onto the cooled pie.

  11. Sprinkle with 1/2 teaspoon of Hershey’s cocoa and serve.