The crust is baked empty first, lined with parchment and weights, until golden. The filling is a stovetop custard of sugar, cocoa, cornstarch, milk and egg yolks, cooked until it bubbles and reaches 160°F.
Chopped semisweet chocolate, butter and vanilla are stirred in off the heat, and the pie chills for at least four hours before the whipped cream goes on.
The One Temperature That Matters
The filling is an egg custard and has to be fully cooked.
- CrustBlind-baked and cooled completely.
- CustardWhisked constantly over medium heat.
Check before you continue
160°F — Instant-read thermometer
Thick, bubbling and at 160°F before it leaves the heat.
- ChocolateStirred in off the heat with butter and vanilla.
- ChillAt least 4 hours, then whipped cream.
How to Make It
Crust blind-baked
Heat oven to 375°F. Fit the crust into a 9-inch pie plate, line with parchment and weights, and blind-bake until golden, about 20 minutes; remove the weights for the final 5 minutes. Cool completely.
Filling whisked
Whisk the sugar, cocoa, cornstarch and salt in a saucepan. Whisk in the milk and egg yolks.
Cooked to 160°F
Cook over medium heat, whisking constantly, until thick and bubbling and the filling reaches 160°F.
Chocolate stirred in
Remove from the heat and stir in the chopped chocolate, butter and vanilla until smooth.
Filled and chilled
Pour into the cooled pastry crust, press plastic wrap directly onto the surface and chill at least 4 hours.
Topped
Whip the cream with the powdered sugar to firm peaks. Spread or pipe over the chilled pie and finish with chocolate shavings.
Ingredient Notes
- Unbaked 9-inch pie crust
- Pastry, not a crumb crust, baked empty before filling.
- Egg yolks
- Four, whisked into the cold milk before the pan heats.
- Semisweet chocolate
- Four ounces, chopped and melted into the hot custard.
Success Tips
- Whisk into the corners of the pan so the custard does not catch.
- Let the crust cool fully before filling or the bottom softens.
- Whip the cream only to firm peaks; past that it turns grainy.
Why This Recipe Works
- Blind-baking keeps the bottom crust crisp under a wet filling.
- Cornstarch and egg yolks together give a filling that slices cleanly.
- Cocoa and melted chocolate give both depth and a smooth texture.
- Plastic pressed on the surface stops a skin from forming.
Serving Ideas
Cut with a knife wiped clean between slices so the whipped cream and chocolate layers stay distinct.
Storage and Reheating
Refrigerate
Keep the pie in the refrigerator, covered, and serve cold.
Frequently Asked Questions
Is the crust cookie crumb?
No. It is a pastry crust, blind-baked until golden.
How long does it need to set?
At least 4 hours in the refrigerator before topping.
