Classic Chocolate Pie

December 4, 2020

Thanksgiving this year was very different. Instead of a huge gathering of family or friends with WAY TOO MUCH of everything we had a nice, quiet meal with my mother in law. Just the three of us. So completely different, but I have to say I didn’t mind the quiet.

I’m actually not a huge fan of this holiday. Weeks/days/hours of stress over a meal that takes minutes to eat. It’s just never been my favorite, but I do love pie. I love pies and tarts year round, but there’s something about holiday pies that make them taste even better. So what do you do when only three of you are dining and you’re used to sampling different slices of pie. You make mini pies!

This was the perfect solution for our party of three. We still had a variety of pies but not a ton of leftovers. And they were so cute! I think this may become my new thing. No more regular pies, mini pies from now on! I thought I would share my favorite chocolate pie recipe with you before the next big holiday hits. It’s easier than you would think to make and the smooth chocolatey filling is from scratch. No boxed instant pudding here! You can easily cut this in half to make two mini pies, which is what I did.

Chocolate Pie

makes three mini pies or one 9 inch pie

Filling Ingredients:

  • 2 ½ cups whole milk
  • 1/3  cup all-purpose flour
  • 1 cup white sugar
  • ¼  teaspoon salt
  • 2 ounces unsweetened chocolate cut into chunks (2 squares)
  • 4 egg yolks
  • 2 tablespoons unsalted butter cold
  • 1 teaspoon vanilla
  • your favorite pie crust. ( I really like Wewalka Pie Crust when I’m not making my own.)

Whipped Cream

  • 2 cups heavy whipping cream
  • 2 teaspoons powdered sugar


1.) Roll out pie crust and press into a 9-inch pie plate, or your 3 mini pie pans. Poke holes in the bottom and sides of dough.

2.) Blind Bake at 450 degrees F for 10-12 minutes. This means lining the top of your dough with foil/parchment paper and filling with pie weights, beans, etc. Remove from the oven and allow to cool completely.

3) In a small bowl, beat the egg yolks and then set them aside.

4.) In a large saucepan, whisk together the flour, sugar, and salt. Slowly add the milk and continue to whisk until smooth.

5.) Place the milk mixture over medium heat, stirring constantly while it cooks to ensure that the bottom doesn’t burn. Cook until the custard mixture thickens, about 5-6 minutes. You’re going to get an arm workout here but trust me, it’s worth it! Then remove your saucepan from the heat.

6.) Slowly add 1 cup of the custard mixture into the egg yolks. Stir as you pour in the hot custard, you don’t want scrambled eggs!

7.) Whisk the egg yolk mixture into the rest of the custard in the saucepan and return to heat.

8.) Add the chopped up chocolate and stir until melted.

9.) Remove from heat and add butter and vanilla. Whisk to combine until the butter is melted.

10.) Finally, add the chocolate custard filling to your cooled pie crust and allow to cool completely in the fridge.

Whipped Cream

In a mixing bowl, beat heavy whipping cream until medium peaks form. Add vanilla and sugar, and continue to beat until stiff peaks form.

When ready to serve, top pie with whipped cream!

This pie is so delicious it will soon become a holiday favorite….or an anytime favorite. I’m always in the mood for pie 🙂

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