READY IN ABOUT 5 hrs

Double Chocolate Pie

Read Reviews (182)

"Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping." — CORWYNN DARKHOLME

Directions

Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 4 hrs 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 08, 2005

I will use this recipe in place of my old standby, which is a blue-ribbon winner. I followed the directions exactly and it came out perfectly. We'll see how the county fair judges like it this year. Please note: one reviewer suggested to add 3 times more chocolate, add more cornstarch, and use whites instead of yolks. If you want a disaster on your hands, go ahead and take that advice!

—Puma

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Most Helpful Critical Review

Nov 24, 2006

Good flavor, but not suited for pie because it's a bit loose. Backed off the sugar and did 1 1/8 cup, plenty sweet as it is with the choco. chips. Everything else followed exactly --and nope, the Saran Wrap doesn't stick, cool, huh? Pie set for 24 hours in the fridge, but still came out loose (we even used whole milk). Consistency of thick pudding -- excellent tasting pudding, mind you, but not quite thick enough to truly be a great cream pie. We'd cut a slice, put it on a plate, and it'd would blob into a gooey puddle that looked like pudding as soon as your fork hit it. Big no no for a pie. I may try this again and add a little more corn starch to see if that firms things up. I'm not a fan of pudding pies - pudding is good, just not in a pie shell. If you dig instant pudding pies, are content with that sort of gooey consistency and are looking to get a bit fancier than ripping open a box and dumping some milk in, you may really dig this recipe. If you're not a pudding pie type, this probably won't be for you. If you're just looking for a great, rich pudding, this is a great recipe, sans the pie shell!

—Impish

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212 Ratings

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Nov 21, 2005

This pie came out great - It was wonderfully chocolaty! I made it for my husbands B-day and he loved it. I followed the recipe exactly and it was perfect as is and I even live in high altitude. I didn't have any problems with it setting or anything else. The step where you mix the egg yolks separately in a bow is necessary so that the eggs don't cook when you add them to the hot chocolate mixture, if they cook as you add them then you will have lumps of egg yolks in your filling. Having them in a bowl and adding some of the chocolate mixture to them slowly takes the temp down a bit so this doesn’t happen.

—HEDGEHOGS

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Apr 28, 2007

For those of you who have a gritty result, I'd say it's not the kind of milk you're using (I used whole) but perhaps you're not dissolving the sugar/milk mixture long enough, or melting the chocolate thoroughly. I whisked this recipe basically constantly and it came out with a lovely texture. It tastes like homemade chocolate pudding. Very good and pretty simple.

—mommymeggy

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Dec 25, 2005

This chocolate pie is evil on a plate, it is sooooooo sooooooo yummy. My husband made Christmas eve and had extra pudding in a bowl saved for mwa and I put whipped cream on and yes it is sinful. It would even be GREAT served in fancy glasses w/ whipped cream if you don't have pie shell, I can't decide how I liked it better. Don't change this recipe, why mess with perfection. For pie give plenty of time to set up.

—scarlett

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Apr 01, 2005

o.k. so this pie turned out super awesome! It totally wasn't THAT hard, and so worth it even if it was! It was so rich and chocolaty compared to the pudding versions. At the last minute before serving, I smothered the top with fresh whipping cream, then I garnished it with chocolate curls that I made with a vegetable peeler. YUM

—JESSESGIRL04

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Mar 02, 2009

This must be a DEEP DISH pie shell...or use 2 regular pie shells. I poured the excess filling into dessert cups, and used Meringue II from this site to top the pie. ONE cup of sugar was perfect, and made the perfect chocolatey richness. 5 stars if the sugar were reduced.

—joy-of-jesus-smileymom

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Oct 15, 2006

The chocolate is so rich it will make your teeth ache! I used 2% milk but next time I make this I'm going to use either whole milk or maybe half and half as the pie wasn't creamy enough for me. I would certainly be pleased to offer this to guests.

—KATYPI

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Nutrition

Calories
434 kcal
22%

Carbohydrates
67 g
22%

Cholesterol
110 mg
37%

Fat
17.6 g
27%

Fiber
2.3 g
9%

Protein
6.6 g
13%

Sodium
293 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Double Chocolate Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 434
Calories from Fat: 158

% Daily Value *
Total Fat 17.6g 27 %
Saturated Fat 8.7g 43 %
Cholesterol 110mg 37 %
Sodium 293mg 12 %
Potassium 283mg 8 %
Total Carbohydrates 67g 22 %
Dietary Fiber 2.3g 9 %
Protein 6.6g 13 %
Sugars 51.3g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 17 %
Iron 24 %
Thiamin 11 %
Niacin 15 %
Vitamin B6 5 %
Magnesium 20 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.