A delicious slice of this chocolate pie is always well-received among guests. Since this decadent chocolate pie can be prepared in advance and kept in the refrigerator, it is an excellent choice for a dessert to serve during the holidays, when efficiency is of the utmost importance. It is light, silky, and opulent all at the same time.
You absolutely must give this pie a shot if you or anyone in your life enjoys chocolate. Due to the fact that the filling is so rich and velvety, it makes for an excellent addition to any kind of celebration. You won’t believe it if I tell you that this chocolate pie recipe doesn’t call for any box mixes or pre-made ingredients because it’s so easy to make. This pie is completely homemade, from the crust to the filling and everything in between.
It is every chocolate lover’s dream come true, and because the filling needs at least four hours to set up before it can be served, it is the ideal dessert to prepare ahead of time. Because of this, you won’t need to be concerned about that particular aspect on the day that your get-together takes place.
INGREDIENTS REQUIRED FOR THE RECIPE
- The pie shell is something that can be bought at the store.
- Sugar is required because the chocolate filling will solidify when stored in the refrigerator and cannot be made without it. The velvety texture of the pie is a direct result of the sugar melting, which also contributes to the pie’s increased density.
- Unsweetened cocoa powder is required for this recipe, and any brand will do. For a truly decadent dark chocolate pie, you should make use of Dutch-processed cocoa powder or black cocoa powder.
- Milk The milk component of the filling can be made with either whole milk or evaporated milk depending on your preference. It is not recommended that you use skim milk to make the filling because this will result in a filling that is not as rich and thick.
- Yolks of eggs: The use of egg yolks results in a chocolate filling that is more velvety in texture and has a more rich flavour. The addition of the eggs helps the filling to retain its shape. The egg whites, on the other hand, should not be thrown away.
- Flour is a thickener that is used in the filling.
- When butter is added to chocolate at the very end of the process, it produces a glossy surface and a smooth, silky consistency.
MEASUREMENTS FOR INGREDIENTS
- 1 pie crust homemade or store-bought
- 1½ cups granulated sugar (300g)
- ½ cup unsweetened cocoa powder (50g)
- 2 cups milk* (480ml)
- 4 large egg yolks
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ cup unsalted butter cubed (57g)
- 1 teaspoon vanilla extract
- whipped cream for serving
- Calories: 400kcal
- Carbohydrates: 57g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 0.2g
- Cholesterol: 120mg
- Sodium: 263mg
- Potassium: 220mg
- Fiber: 3g
- Sugar: 41g
- Vitamin A: 450IU
- Calcium: 107mg
- Iron: 2mg
DIRECTIONS FOR MAKING THIS RECIPE
- In a medium saucepan, combine the sugar and cocoa powder and stir to combine the two ingredients.
2. While whisking, gradually add in 1 1/2 cups of milk until the mixture is smooth. Bring to a boil over high heat, then reduce to a simmer while stirring frequently. It should be heated over a medium-low flame.
3. While that is going on, get a large mixing bowl that can withstand heat and combine the remaining half cup of milk with the egg yolks, flour, and salt. Do this in the mixing bowl.
4. In step 4, as the mixture comes to a simmer, whisk the warm milk into the egg mixture gradually using a whisk. Bring everything back to the initial cooking vessel. Keep stirring the mixture consistently while it is being cooked over a low heat until it bubbles and becomes thicker.
5. After removing the pan from the heat, stir in the butter and vanilla extract until the mixture is completely smooth.
6. After the pie shell has been baked, the pudding should be poured into it. Before cutting, chill the dish, uncovered, for at least four hours and up to a full day. You are welcome to put whipped cream on top of the chocolate pie if you so desire.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- The egg mixture should now have the milk mixture added to it after it has been simmered very slowly. In slow motion, things look better. If you add the milk too quickly, the egg yolks will curdle, and you will end up with scrambled eggs that are not very appetising.
- When the eggs are cold, it is much easier to separate the egg whites and the yolks from each other. When compared to egg yolks that have been chilled, those that have been at room temperature are more likely to rupture.
- If you run the knife through some hot water to warm it up, you’ll have an easier time cutting through the chocolate pie. Between each cut, clean the knife with a paper towel that has been dampened with warm water.
- You can make a chocolate pie without having to bake it by substituting the pie crust for a graham cracker crust or by using Oreo cookies instead.
- The presentation of this pie could be improved tremendously by the addition of chocolate shavings or a chocolate ganache that was drizzled over the whipped cream.
- Keep in mind that store-bought pie crusts typically have a lower fat content and will bake at a higher temperature for a shorter amount of time than homemade ones. Be sure to bake the crust in accordance with the instructions provided on the packaging if you are using a frozen store-bought crust.
Why is the filling in my pie so watery?
The filling could become too runny if you hurried the cooking process. Take your time whisking the milk to make sure the sugar has dissolved. The cooling procedure can also not be hurried. The setting time for the chocolate pie in the fridge should be factored into your preparation time.
Where should I keep the pie?
Put the pie in the fridge until you’re ready to eat it. Leftover chocolate pie can be stored in the refrigerator for up to a week if it is well-wrapped and sealed in plastic.
Is it possible to put this in the freezer?
The ingredients for this dish can be frozen. The chocolate pie can be frozen for up to three months if it is tightly wrapped in plastic and then a layer of foil. Put it in the fridge to thaw overnight before serving.
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