So. Here’s what I have to say about the Pioneer Woman’s recipe for Chocolate Pie.
- It was really friggin’ easy.
- It was really friggin’ amazingly delicious.
- I am already salivating at the thought of making it again.
- I might just turn it into pudding next time and skip the pie shell.
- I might just make two batches next time so I have pudding AND pie for breakfast and dessert every day of the week.
- You should make this. And soon. For no reason at all. For any reason you can think of. For someone special. Because you made it through another week at work. Because your baby is now sleeping through the night. Because you love your spouse. Because you love your kids. Because you love yourself. Because you probably already have most, if not all, of the ingredients in your house, right this very second. Because any reason is a good reason to make this chocolate pie.
I could go on and on and wax poetic on this chocolate pie for y’all, but please, just do yourselves a favor and go make it. It’s so ridiculously easy, there is no reason NOT to.
Thank you, Pioneer Woman, for this amazing chocolate pie recipe! You can find the original recipe //here//.
1 whole pie crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust – I used a premade shortbread crust)
1-1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 whole egg yolks
6-1/2 ounces, weight bittersweet chocolate, chopped finely (I used semi-sweet and it turned out perfect)
2 teaspoons vanilla extract
2 tablespoons butter
Whipped cream and berries, for serving
1. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
2. Pour in milk and egg yolks, and whisk together.
3. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
4. Pour the pudding into the pie crust (if there is extra, spoon it into small dishes for pudding) and place in the fridge to chill for 4 hours uncovered.
4. Cut into slices and serve with whipped cream and berries, if desired!