Hamdi Saidani This Pioneer Woman Double Chocolate Pie is a rich and creamy recipe, which is made with a homemade chocolate pudding and a toasted meringue topping. It’s the ultimate decadent dessert, ready in about an hour, plus chilling time.
Pioneer Woman Double Chocolate Pie Ingredients
For the Crust:
- 9 whole chocolate graham crackers
- 4 tablespoons salted butter, melted
- 3 tablespoons sugar
For the Filling:
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 1/4 teaspoon kosher salt
- 3 cups whole milk
- 4 large egg yolks, beaten
- 6 1/2 ounces bittersweet chocolate, broken into pieces
- 2 tablespoons salted butter
- 2 teaspoons vanilla extract
For the Meringue:
- 1/3 cup sugar
- 1/4 cup light corn syrup
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 2 pinches kosher salt
How To Make Pioneer Woman Double Chocolate Pie
- Make the Crust: Preheat the oven to 350°F. In a food processor, pulse the chocolate graham crackers into fine crumbs. Mix in the melted butter and sugar. Press this mixture into the bottom and up the sides of a 9-inch pie pan. Bake for about 4 minutes to set the crust, then let it cool completely.
- Make the Chocolate Pudding: In a large saucepan, stir together the cornstarch, sugar, and salt. Whisk in the milk and beaten egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and is very thick.
- Finish the Filling and Chill: Remove the pot from the heat. Immediately stir in the bittersweet chocolate, butter, and vanilla until everything is melted and smooth. Pour the hot chocolate filling into the cooled crust. Gently press a piece of wax paper or plastic wrap directly onto the surface of the filling and chill until set, for 3 to 4 hours.
- Make the Meringue: In a saucepan over medium heat, stir together the sugar, corn syrup, 2 tablespoons of water, and a pinch of salt until the sugar has dissolved completely.
- Whip and Finish Meringue: In the bowl of an electric mixer, beat the egg whites until frothy. Add the cream of tartar and the remaining pinch of salt and beat for another 30 seconds. With the machine running on medium speed, drizzle the hot syrup in a constant stream into the egg whites. Turn the speed to high and whip for about 3 minutes, until the mixture forms stiff, glossy peaks.
- Top and Serve: Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to cover it to the edges. Use the back of a spoon to create decorative peaks. Use a kitchen torch to toast the meringue to your desired color. Slice and serve.
Recipe Tips
- How to get a perfectly smooth, non-lumpy pudding? Whisk the dry ingredients together first to break up any clumps, 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.
- Why did my pudding not set? This is the most common issue. It’s almost always because the custard was not cooked long enough. You must bring the mixture to a full boil and allow it to thicken on the stovetop to activate the cornstarch. The 3-4 hour chilling time is also essential for it to set up firmly.
- What is this type of meringue? This is a cooked Italian-style meringue. By pouring a hot sugar syrup into the whipping egg whites, you are essentially cooking them, which creates a much more stable, glossy, and marshmallow-like meringue that is safe to eat and holds its shape beautifully.
- Can I make this pie ahead of time? Yes. You can prepare the pie with the chocolate filling and keep it, covered, in the refrigerator for up to a day. For the best result, make and add the meringue topping within a few hours of serving.
What To Serve With Double Chocolate Pie
This is an incredibly rich and decadent dessert that is a showstopper all on its own. It is a complete treat that needs no other accompaniment. It’s perfect with a strong cup of black coffee or an espresso to cut through the sweetness.
How To Store Double Chocolate Pie
- Refrigerate: This pie must be stored in the refrigerator because of the egg and dairy in the filling and topping. Cover it loosely with a tall pie cover to protect the meringue. It is best enjoyed within 2 days, as the meringue may start to weep over time.
Double Chocolate Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 620 kcal
- Carbohydrates: 85g
- Protein: 8g
- Fat: 28g
- Saturated Fat: 16g
- Sugar: 65g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I toast the meringue in the oven?
Yes. If you don’t have a kitchen torch, you can place the finished pie under a preheated broiler for 1-2 minutes. Watch it u003cemu003everyu003c/emu003e carefully, as meringue can go from golden to burnt in a matter of seconds.
Why press wax paper directly onto the filling?
This is a classic technique for any pudding or custard. It prevents a tough, rubbery u0022skinu0022 from forming on the surface of the filling as it cools in the refrigerator.
Can I use a different kind of crust?
Yes. While a chocolate graham cracker crust is fantastic, a traditional flaky pastry crust (that has been blind-baked) or a crust made from crushed vanilla wafers would also be delicious.
Try More Pioneer Woman Recipes:
- Pioneer Woman Coconut Custard Pie Recipe
- Pioneer Woman Apple Pie Cookies Recipe
- Pioneer Woman Apple Cranberry Pie Recipe
Pioneer Woman Double Chocolate Pie Recipe
Description
A decadent, triple-layer dessert featuring a crisp chocolate graham cracker crust, a rich and creamy homemade chocolate pudding filling, and a fluffy, toasted marshmallow-like meringue topping.
Ingredients
Instructions
- Preheat oven to 350°F. Make the crust by mixing the graham cracker crumbs, butter, and sugar. Press into a pie pan and bake for 4 minutes. Cool completely.
- Make the filling: In a saucepan, cook the cornstarch, sugar, salt, milk, and egg yolks, stirring constantly, until it boils and thickens.
- Remove from the heat and stir in the chocolate, butter, and vanilla until smooth.
- Pour the filling into the cooled crust. Press wax paper on the surface and chill for at least 3-4 hours until set.
- Make the meringue: Boil the sugar, corn syrup, and water. While that heats, beat the egg whites with cream of tartar until frothy.
- With the mixer running, slowly stream the hot syrup into the egg whites. Whip on high until stiff, glossy peaks form.
- Spread the meringue over the chilled pie and toast with a kitchen torch or under the broiler.
Notes
- u003cliu003eThe most important tip for this pie is to let the chocolate filling chill and set completely for at least 3-4 hours before you add the meringue.u003c/liu003eu003cliu003eThe Italian-style cooked meringue is incredibly stable and has a wonderful marshmallow-like texture that doesn’t weep like a traditional French meringue.u003c/liu003eu003cliu003eYou must bring the pudding filling to a full boil to activate the cornstarch and ensure it sets up properly.u003c/liu003eu003cliu003eBe extremely careful when working with the hot sugar syrup for the meringue.u003c/liu003e
Pioneer Woman Double Chocolate Pie Recipe
