Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 fully baked 9-inch pie crust (store-bought or homemade)
- 2 cups whole milk
- 1 cup heavy cream (for custard)
- 5 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp fine sea salt
- 6 oz semisweet or bittersweet chocolate, finely chopped
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 1 tsp instant espresso powder (optional)
- 1 1/2 cups heavy cream (for topping)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for topping)
- 1–2 oz dark chocolate, for shaving
Do This
- 1. Blind-bake a 9-inch pie crust at 400°F: 18–20 minutes with weights, then 10–12 minutes without until golden; cool completely.
- 2. Whisk sugar, cornstarch, cocoa, and salt; whisk in yolks to form a paste.
- 3. Gradually whisk in milk and cream; cook over medium heat, whisking, until thick and bubbling (6–8 minutes). Boil 1 minute.
- 4. Off heat, whisk in chopped chocolate, butter, vanilla, and espresso powder until silky; strain.
- 5. Pour into cooled crust; press plastic wrap onto surface; chill 4 hours until set.
- 6. Whip cream with powdered sugar and vanilla to soft-medium peaks; mound on pie.
- 7. Shave chocolate over top; slice with a warm knife and serve.
Why You’ll Love This Recipe
- Silky, glossy stovetop chocolate custard that slices cleanly, never runny.
- Flaky, fully baked crust stays crisp under a rich filling.
- Big cloud of lightly sweetened whipped cream for balance and lush texture.
- Simple ingredients, gourmet results—perfect for holidays or any chocolate craving.
Grocery List
- Produce: None
- Dairy: Unsalted butter, whole milk, heavy cream, large eggs
- Pantry: All-purpose flour (if making crust), granulated sugar, powdered sugar, cornstarch, unsweetened cocoa powder, vanilla extract, salt, instant espresso powder (optional), semisweet/bittersweet chocolate, pie crust or ingredients to make one
Full Ingredients
Flaky Pie Crust (or use 1 fully baked 9-inch shell)
- 1 1/4 cups (156 g) all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp fine sea salt
- 10 tbsp (140 g) unsalted butter, cold and cut into cubes
- 3–4 tbsp ice water
Shortcut: You can use 1 store-bought 9-inch frozen pie shell; blind-bake according to package directions.
Silky Chocolate Custard
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (28 g) cornstarch
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/4 tsp fine sea salt
- 5 large egg yolks
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 6 oz (170 g) semisweet or bittersweet chocolate, finely chopped
- 2 tbsp (28 g) unsalted butter
- 2 tsp vanilla extract
- 1 tsp instant espresso powder (optional, enhances chocolate flavor)
Whipped Cream Topping
- 1 1/2 cups (360 ml) heavy cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Pinch fine sea salt
Garnish
- 1–2 oz dark chocolate, shaved into curls with a vegetable peeler
- Flaky sea salt, optional
Step-by-Step Instructions
Step 1: Make the pie dough (if not using store-bought)
In a bowl, whisk flour, sugar, and salt. Cut in the cold butter with a pastry cutter until pea-sized. Sprinkle in ice water, 1 tbsp at a time, tossing just until the dough holds together when pressed. Form a disk, wrap, and chill 1 hour. Note: If using a store-bought shell, skip to Step 2. If making dough from scratch, add about 1 hour 30 minutes to total time for chilling and baking.
Step 2: Roll, line, and blind-bake the crust
Heat oven to 400°F (204°C). On a lightly floured surface, roll dough to a 12-inch circle. Fit into a 9-inch pie plate, trim to a 1-inch overhang, fold under, and crimp. Freeze 20 minutes. Line with parchment and fill with pie weights. Bake 18–20 minutes. Remove weights and parchment; bake 10–12 minutes more until golden and crisp. Cool completely on a rack.
Step 3: Whisk the dry mix and yolks
In a medium heavy-bottomed saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Add the egg yolks and whisk until a smooth, thick paste forms. This step helps prevent lumps later.
Step 4: Cook the custard
Gradually whisk in the milk and cream, a few splashes at a time at first to loosen the paste, then the rest. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a steady bubble, 6–8 minutes. Once bubbling, continue to whisk and cook for 1 full minute to activate the cornstarch. Remove from heat.
Step 5: Finish for silkiness
Immediately whisk in the chopped chocolate, butter, vanilla, and espresso powder until fully melted and glossy. Strain the custard through a fine-mesh sieve into a clean bowl to remove any tiny bits. This ensures a perfectly smooth filling.
Step 6: Fill, cover, and chill
Pour the warm custard into the cooled crust. Smooth the top. Press plastic wrap directly onto the custard to prevent a skin. Chill until fully set, at least 4 hours (overnight is ideal).
Step 7: Whip, garnish, and serve
Beat 1 1/2 cups cold heavy cream with powdered sugar, vanilla, and a pinch of salt to soft-medium peaks. Pile or pipe onto the chilled pie. Use a vegetable peeler to shave dark chocolate curls over the top. Add a tiny pinch of flaky sea salt if you like. For clean slices, dip a sharp knife in hot water, wipe dry, cut, and repeat between slices.
Pro Tips
- Strain the custard. It is the easiest way to guarantee a silky, lump-free filling.
- Let it boil 1 minute. Cornstarch needs a brief boil to fully thicken and avoid weeping later.
- Cool the crust completely. Warm crust can steam and soften, making the base less crisp.
- Use good chocolate. A 55–70% bar melts smoother than chips and gives a deeper chocolate flavor.
- Whip cream softly. Soft-medium peaks make cutting cleaner and give a luxurious mouthfeel.
Variations
- Mocha Pie: Add 2 tsp espresso powder to the custard and dust the whipped cream with cocoa.
- Chocolate Peanut Butter: Spread 1/3 cup warmed peanut butter over the cooled crust before adding custard; garnish with chopped peanuts.
- Mexican Chocolate: Add 1/2 tsp ground cinnamon and a pinch of cayenne to the custard for gentle heat.
Storage & Make-Ahead
Refrigerate the pie, loosely covered, for up to 3 days. For best texture, add the whipped cream within 6 hours of serving, or stabilize it by whipping to medium peaks. The crust can be blind-baked 1 day ahead and kept covered at room temperature. The custard is best prepared and poured into the crust the same day, then chilled. Freezing is not recommended; dairy-based custards can weep when thawed.
Nutrition (per serving)
Approx. 760 calories; 54 g fat; 60 g carbohydrates; 9 g protein; 2 g fiber; 340 mg sodium. Nutrition will vary based on crust and chocolate used.
