My Mom’S Chocolate Pie

This classic chocolate pie delivers a deeply satisfying, velvety texture that rivals any bakery treat. The filling is a rich custard made with unsweetened chocolate, egg yolks, and a touch of butter, creating a smooth and decadent experience. It is topped with a light, airy whipped cream frosting that balances the intensity of the chocolate. Perfect for family gatherings, holidays, or a special weekend dessert, this pie brings home-style comfort to your table. The combination of the warm, spiced crust and the cool, creamy filling makes it an irresistible finish to any meal.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 118.0

Dietary: Vegetarian

Description

This classic chocolate pie delivers a deeply satisfying, velvety texture that rivals any bakery treat. The filling is a rich custard made with unsweetened chocolate, egg yolks, and a touch of butter, creating a smooth and decadent experience. It is topped with a light, airy whipped cream frosting that balances the intensity of the chocolate. Perfect for family gatherings, holidays, or a special weekend dessert, this pie brings home-style comfort to your table. The combination of the warm, spiced crust and the cool, creamy filling makes it an irresistible finish to any meal.

Ingredients

1 Inch pie crust; baked

Directions

1
Melt the unsweetened chocolate squares in the top of a double boiler over simmering water.
2
In a separate bowl, blend the sugar and flour together.
3
Add the sugar-flour mixture, milk, salt, and butter to the melted chocolate in the double boiler.
4
Stir continuously with a wire whisk over hot water until the mixture thickens and comes to a boil.
5
Cook uncovered for 10 minutes, stirring frequently, until the mixture is thick and smooth.
6
Temper the eggs by slowly adding 1 cup of the hot chocolate mixture to the beaten egg yolks, whisking constantly.
7
Pour the egg mixture back into the pan with the remaining chocolate mixture.
8
Cook for 5 more minutes, stirring constantly, until thickened.
9
Remove from heat and stir in the vanilla extract.
10
Let the filling cool slightly, then pour it into the baked pie crust.
11
Refrigerate the pie for at least 2 hours or until set.
12
For the topping, beat the chilled whipping cream, confectioner's sugar, and vanilla extract in a bowl until stiff peaks form.
13
Pipe or spread the whipped cream over the chilled pie.
14
Garnish with chocolate curls or leaves if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 118.0kcal

% Daily Value *
Total Fat 6.2g10%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 87.5mg4%
Total Carbohydrate 14.8g5%
Dietary Fiber 0.5g2%
Sugars 0.2g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the pie refrigerated at all times. Consume within 3-4 days.

Topping Tip: Do not overbeat the whipped cream, or it may turn into butter. Stop as soon as stiff peaks form.

Crust: Ensure the pie crust is fully baked and cooled before adding the filling to prevent sogginess.

Chocolate: Use high-quality unsweetened chocolate for the best flavor depth.

Keywords: chocolate pie, custard filling, whipped cream topping, dessert, baked pie, homemade chocolate, egg yolk custard, rich dessert, comfort food, holiday dessert, chocolate custard, pie recipe

Read it online: https://www.chefs-mate.com/recipe/my-moms-chocolate-pie/