Homemade chocolate pie is easy to make yourself and a delicious finale to any dinner menu! Perfect for a holiday or weeknight dessert.
There’s always room for pie and I can assure you, there is ALWAYS room on the table and in your stomach for this creamy homemade chocolate pie.
Using a storebought pie crust can cut down on your time and effort, but a homemade pie crust is simple and can be used as well.
Making the chocolate pie filling is the real fun though. Whisking everything together in a saucepan and then pouring it into the crust to set is like magic. Not to mention it also smells really really good!
With this chocolate custard pie filling, your no-bake chocolate pie can hold it’s own amongst other popular pies and may even be the first one to disappear off of the dessert table. Who can resist chocolate?
I enjoy making this easy chocolate pie because it really is that easy to make. There’s something about a chocolate pie made from scratch that stands out.
A boxed jello filling, even the cooked ones, don’t taste the same as homemade but what I really like is that homemade chocolate pies give me the power to control the chocolate. I can make it as strong or flavorful as I want, and I like that kind of power. 😉
I’ve included this note in the recipe card below because it’s that important. I mentioned how you can control the chocolate a moment ago but didn’t explain how.
Truth is, you can choose between semi-sweet chocolate or even milk chocolate in this recipe. Doing a mixture of both adds depth and richness to the flavor that is incredible.
This means that this chocolate pie is made without cocoa powder like others and really helps it to stand out in the crowd.
How to make chocolate pie
- Make your chocolate pie by first blind baking the crust. Do this by preheating your oven to 400F degrees and preparing your pie crust in the pie plate. Crimp the edges and wrap in parchment or foil to prevent burning.
- Fill with pie weights and bake for 10minutes, remove the weights and continue baking for an additional 5 minutes or until the crust looks dry and a light golden brown.
- Then prepare the filling by combining the egg yolks, cornstarch, sugar, milk, and salt in a medium sized saucepan.
- Whisk them all together over medium heat.
- Continue whisking until the mixture has thickened. This should take about 5-8minutes.
- Turn off the heat and then whisk in the vanilla, chocolate, and butter until well mixed.
- Pour the chocolate pie filling into the prepared crust and smooth out the top with the back of a spoon.
- Gently press some plastic wrap over the top of the chocolate filling, just enough to cover the entire top, no need to wrap the whole pie. This will help to prevent that skin layer from developing over the homemade pudding.
- Chill the pie for at least 1 hour, but you can also chill up to a few hours like overnight if needed before serving.
How long will chocolate pie last in the fridge?
This pie will last up to 4 days in the fridge if you keep it nice and covered. Any longer than that and you will notice the crust getting soggy and the filling becoming loose and runny.
Homemade Chocolate Pie
- 3 egg yolks
- 3 tablespoons corn starch
- 2/3 cup sugar
- 2 3/4 cup whole milk
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup chocolate see note
- 2 tablespoons butter
For the Crust
- Preheat the oven to 400ºF.
- Place pie crust in a pie plate.
- Crimp the edges and line with foil or parchement. Fill with pie weights (see note).
- Bake for 10 minutes. Remove the pie weights (Carefully! They will be hot!).
- Bake for an additional 5 minutes, or until the crust looks dry and is a light golden brown.
For the Chocolate Pudding Filling
- Combine egg yolks, cornstarch, sugar, milk, and salt in a medium saucepan.
- Whisk together over medium heat.
- Whisk until thickened and bubbly, about 5-8 minutes.
- Off heat, whisk in the vanilla, chocolate, and butter.
- Pour the filling into the pie crust and smooth the top.
- Gently press some plastic wrap onto the top of the chocolate filling, no need to wrap it around the pie, only the pudding will need covered. Having the plastic wrap touch the filling will keep it from getting a skin on the top.
- Chill for at least one hour, up to overnight before serving.
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