If you’re a true chocolate lover, this Double Chocolate Pie is the kind of dessert dreams are made of.
With a silky, ultra-rich chocolate filling tucked inside a flaky baked pie crust, every bite is smooth, creamy, and packed with deep cocoa flavor. The combination of semisweet chocolate chips and unsweetened chocolate creates the perfect balance of sweetness and bold chocolate intensity.
This classic chilled pie is elegant enough for holidays and dinner parties, yet easy enough to make for a weekend dessert craving.
After a few hours in the refrigerator, the filling becomes thick, luscious, and sliceable, making it the ultimate make-ahead treat.
Top each slice with whipped cream for a bakery-style finish that makes this pie completely irresistible.
Prep Time: 10 mins
Cook Time: 40 mins
Additional Time: 4 hrs
Total Time: 4 hrs 50 mins
Servings: 8
Yield: 1 9-inch pie
Ingredients
- 1 (9-inch) pie crust, baked
- 1 1/2 cups white sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 3/4 cup semisweet chocolate chips
- 2 (1-ounce) squares unsweetened chocolate, chopped
- 4 egg yolks, beaten
- 1 tablespoon vanilla extract
- Whipped topping, for garnish
Directions
- In a 2-quart saucepan, whisk together the sugar, cornstarch, and salt until evenly combined.
- Gradually whisk in the milk until smooth. Add the semisweet chocolate chips and chopped unsweetened chocolate.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Continue boiling and stirring for 1 minute.
- Place the beaten egg yolks into a medium heatproof bowl. Slowly pour about half of the hot chocolate mixture into the yolks while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan. Return to medium heat and cook, stirring constantly, until the mixture returns to a boil. Boil and stir for 1 additional minute.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the chocolate filling into the baked pie crust and smooth the top evenly.
- Press a layer of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours, or until fully chilled and set.
- Remove the plastic wrap before serving and garnish each slice with whipped topping.
Chefs Notes
- For an even richer flavor, use dark chocolate chips in place of semisweet.
- A chocolate cookie crust can be used instead of traditional pie crust for an extra chocolatey dessert.
- Serve the pie ice cold for the creamiest texture and cleanest slices.
- Top with chocolate shavings or cocoa powder for a beautiful presentation.
- This pie can be made a full day ahead, making it perfect for entertaining.