Hamdi Saidani This Pioneer Woman Chocolate Pie is a rich and creamy recipe, which is made with whole milk and bittersweet chocolate. It’s the ultimate comfort food dessert, ready in about 20 minutes, plus chilling time.
Pioneer Woman Chocolate Pie Ingredients
- 1 pre-baked 9-inch pie crust
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 3 cups whole milk
- 4 egg yolks
- 6 1/2 oz. bittersweet chocolate, finely chopped
- 2 tsp. vanilla extract
- 2 Tbsp. butter
- Whipped cream, to serve
How To Make Pioneer Woman Chocolate Pie
- Make the Pudding Base: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Pour in the whole milk and the egg yolks and whisk everything together until smooth.
- Cook and Thicken: Place the saucepan over medium heat. Cook, stirring constantly, for 6 to 8 minutes, until the mixture just barely comes to a boil and becomes very thick, like a pudding.
- Add Chocolate and Finish: The second the mixture thickens and bubbles, remove it from the heat. Immediately add the finely chopped chocolate, the vanilla extract, and the butter. Stir until the chocolate and butter are completely melted and the pudding is smooth and glossy.
- Fill and Chill: Pour the hot pudding into the pre-baked and cooled pie crust. Place the pie in the refrigerator, uncovered, to chill for at least 4 hours, or until it is completely firm and cold.
- Serve: Cut the chilled pie into slices and serve with a generous dollop of whipped cream.
Recipe Tips
- How to get a perfectly smooth, lump-free pudding? The secret is to whisk the dry ingredients (sugar, cornstarch, salt) together first, then whisk in the cold milk and yolks before you turn on the heat. Most importantly, stir constantly as it cooks, especially as it begins to thicken, to prevent scorching and lumps.
- Can I use a different kind of crust? Yes. While a classic pastry crust is delicious, this rich chocolate pudding is also fantastic in a pre-baked Oreo or graham cracker crust for an easy, no-bake crust option.
- How do I know when the pudding is thick enough? You have to watch it carefully! It will go from thin to thick very quickly. It’s ready when it is thick enough to heavily coat the back of a spoon and you can see the tracks of your whisk or spoon on the bottom of the pan.
- Why do I need to use whole milk? For the richest, creamiest, most classic pudding texture, whole milk is essential. Using a lower-fat milk will result in a less rich and potentially thinner pudding.
What To Serve With Chocolate Pie
This is a rich and decadent dessert that is a classic for a reason. It is perfectly complemented by a light and airy topping. Serve it with:
- A big dollop of lightly sweetened, fresh whipped cream
- A sprinkle of chocolate shavings or curls
- A few fresh raspberries for a pop of color and tartness
How To Store Chocolate Pie
- Refrigerate: This pie must be stored in the refrigerator. After it has chilled and set completely, you can cover it loosely with plastic wrap. It will keep well for up to 4 days.
- Freezing: Freezing is not highly recommended for this type of pudding pie, as the texture can become watery upon thawing.
Chocolate Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 520 kcal
- Carbohydrates: 65g
- Protein: 8g
- Fat: 28g
- Saturated Fat: 16g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of chocolate?
Yes. This recipe calls for bittersweet chocolate for a deep, rich flavor. You can substitute it with semi-sweet chocolate for a slightly sweeter pie, or even milk chocolate for a very sweet and mild version. Just make sure it is finely chopped so it melts quickly and smoothly.
Why is my pudding runny and not setting up?
A runny pudding is almost always the result of under-cooking. It is crucial that the pudding mixture comes to a gentle boil and visibly thickens on the stovetop before you remove it from the heat. The cornstarch needs to reach this temperature to be fully activated.
Do I have to add the butter at the end?
Yes, it’s a key finishing step. Stirring the butter into the hot pudding at the end adds a wonderful richness, a silky smooth texture, and a beautiful glossy sheen to the finished pie filling.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pecan Pie Recipe
- Pioneer Woman Pot Roast with Pepperoncini Recipe
- Pioneer Woman Instant Pot Yogurt Recipe
Pioneer Woman Chocolate Pie Recipe
Description
A classic, old-fashioned chocolate cream pie with a rich, decadent, and incredibly smooth homemade chocolate pudding filling, all in a pre-baked crust.
Ingredients
Instructions
- In a saucepan, whisk together the sugar, cornstarch, and salt. Then, whisk in the milk and egg yolks until smooth.
- Cook over medium heat, stirring constantly, for 6-8 minutes until the mixture comes to a boil and is very thick.
- Remove the pan from the heat immediately.
- Stir in the chopped chocolate, vanilla, and butter until completely melted and the pudding is smooth.
- Pour the hot pudding into the cooled, pre-baked pie crust.
- Refrigerate, uncovered, for at least 4 hours, or until the pie is completely cold and firm.
- Serve chilled with a dollop of whipped cream.
Notes
- u003cliu003eThe most important tip for a smooth pudding is to stir it constantly while it cooks to prevent lumps and scorching.u003c/liu003eu003cliu003eYou must let the pudding come to a full, thick boil for the cornstarch to activate properly and for the pie to set.u003c/liu003eu003cliu003eFor the richest flavor and creamiest texture, it is essential to use whole milk, not a lower-fat version.u003c/liu003eu003cliu003eThis pie needs to chill for at least 4 hours, so it’s a perfect make-ahead dessert for any occasion.u003c/liu003e
