This simple chocolate pie recipe is great for entertaining. It delivers richness with a hint of nostalgia (especially if you grew up loving old-fashioned diners), and the creamy filling will surely satisfy any lover of chocolate pudding.
That filling balances intense chocolate flavor by using both unsweetened and dark chocolate. You can use chocolate bars or chocolate chips, but choose a high-quality brand like Guittard or Scharffen Berger, if possible. Can’t find good unsweetened chocolate? Substitute 6 Tbsp. unsweetened cocoa powder plus 2 Tbsp. refined coconut oil. Once you get the custard on the stovetop, stay close—it thickens fast. Whisk constantly, making sure to get into the corners of the pan for a smooth, lump-free filling.
Originally made with Nabisco’s Famous Chocolate Wafers (now discontinued), the pie shell can be made with Oreo cookie crumbs, Goya’s Chocolate Maria Cookies, or any chocolate graham cracker. But if you’re short on time, a store-bought chocolate cookie crust works too.
We like a whipped cream topping here, but you’ll have some leftover egg whites, which you can transform into meringue if preferred. You can make this chocolate pie a day ahead—just wait to add the topping until right before serving, and garnish with chocolate shavings or extra crushed cookies if you’re feeling fancy.
Recipe information
Total Time
8 hours (includes cooling and chilling)
Yield
8–10 servings
Ingredients
Chocolate pie crust
Chocolate pie filling
Topping
Preparation
Chocolate pie crust
Step 1
Place a rack in middle of oven; preheat to 350°F.
Step 2
Stir together 1⅓ cups (161 g) chocolate wafer cookie crumbs, 5 Tbsp. unsalted butter, melted, and ¼ cup (50 g) granulated sugar in a medium bowl. Press on bottom and up sides of a 9” pie plate (1-qt. capacity). Bake crust until crisp, about 15 minutes. Transfer to a wire rack and let cool.
Chocolate pie filling
Step 3
Whisk ⅔ cup (133 g) granulated sugar, ¼ cup (28 g) cornstarch, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 4 large egg yolks in a 3-qt. heavy saucepan until combined well, then add 3 cups whole milk, room temperature, in a stream, whisking. Bring to a boil over medium heat, whisking, then reduce heat and simmer, whisking, about 1 minute (filling will be thick).
Step 4
Strain filling through a fine-mesh sieve into a bowl, then whisk in 5 oz. fine-quality bittersweet or semisweet chocolate, melted, 2 oz. unsweetened chocolate, melted, 2 Tbsp. unsalted butter, softened, and 1 tsp. vanilla extract. Cover surface of filling with plastic wrap or a buttered round of parchment or wax paper and let cool completely, about 2 hours.
Step 5
Spoon chocolate filling into pie shell and chill pie, loosely covered, at least 6 hours.
Topping
Step 6
Just before serving, beat ¾ cup chilled heavy cream with 1 Tbsp. granulated sugar in a medium bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
Do Ahead: Pie (without topping) can be chilled up to 1 day.
Editor's note: This chocolate pie recipe was first printed in the February 2004 issue of ‘Gourmet’ as Chocolate Cream Pie. Head this way for more of our favorite pie recipes →
Recipe notes
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