Oh, month of pies how I love you.
This month is giving me the opportunity to try making things that I’ve never made before, and believe it or not… a chocolate pie is one of those things.
I have always LOOOOOVED chocolate cream pies, but had never attempted to make one myself. Well, that has now changed, everybody. And seriously, they are kind of embarassingly easy to make. I am slightly ashamed that I’ve never made one before… And now I’ve just admitted it for the whole world to see.
I’m in a shame spiral.
This pie ended up being a little sweeter than I personally would have preferred, but it was still REAL good and the texture was like silk. SO, if you are more of a milk chocolate fan than a semi-sweet or dark chocolate fan, then LISTEN HERE. This pie is for you!
I am pie crust’s number one fangirl, but this pie would also be AWESOME in an Oreo cookie crust if making pie crust seems daunting to you.
But, just as a plug for myself here, I actually made a video of myself (and Baby Girl!) making some pie dough, so you can watch that and it will hopefully inspire and empower you to try your hand at making your own perfectly flaky pie dough. And inviting your kids along for the ride. It’s four times the clean up, and four tines the
If not, I mean… Call me and I’ll make you a pie. I love making pies. I like making pies so much that sometimes I just crave the actual making of pies, and not the actual eating of pies.
I told you I’m in a shame spiral.
If you are hoping for a darker chocolate flavor, that is a REALLY easy fix. You can substitute the semi-sweet chocolate in this recipe for more bitter chocolate (which is probably what I’ll do in the future) but like I said before, the texture… SILK.
Like, I’ve never eaten silk, but if silk were edible I imagine that it would totally feel something like this.
- 1/2 cup butter, softened
- 3/4 cup Ultra Fine Baker's Sugar*
- 2 oz. semi-sweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs, separated
- 1/4 teaspoon cream of tartar
- 2 cups heavy whipping cream
- 2/3 cup powdered sugar
- Chocolate Shavings for garnish
- Preheat the oven to 400° F.
- My No Fail Pie Crust recipe (and video)
- Roll out dough to 1/8 inch thickness. Carefully transfer to a pie dish and fill the bottom with dried beans. Bake in preheated oven for 10 minutes. Allow to cool completely.
- Add butter and sugar to the bowl of an electric mixer and whip until light and fluffy.
- Add the cooled chocolate and vanilla extract and mix until thoroughly combined.
- Add the yolks of each egg, one at a time reserving the egg whites in a separate medium sized bowl. Whip each egg yolk in the chocolate mixture for five minutes (10 minutes total for two egg yolks.)
- While the last egg yolk is whipping, add 1/4 teaspoon cream of tartar to your egg whites. Whip egg whites with an electric hand mixer until stiff peaks form.
- Spoon fluffy egg whites into chocolate mixture and fold together until completely incorporated. Pour into baked and cooled pie shell. Store in the refrigerator for at least two hours. Up to overnight.
- Before serving, whip heavy whipping cream in the bowl of an electric mixer until soft peaks form. Add sugar and beat until peaks are stiff. Top pie with sweetened cream and chocolate shavings if desired.
- *I used Ultrafine Baker's Sugar in mine because I didn't want to chance it having a gritty texture. I'm sure in a pinch, regular granulated sugar would work just fine, just be sure to whip it with the butter for a little longer.
- *Note that this recipe has RAW EGGS IN IT. Do not serve to children, pregnant women or the elderly.
I. Can’t. Even.