Description
Grandma’s chocolate pie delivers rich, velvety comfort straight from cherished family kitchens. Silky chocolate filling nestled in a buttery crust promises delightful memories you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 pre-baked pie crust (9-inch)
- 4 oz unsweetened chocolate
- 1 cup sugar
- 4 large eggs
- 2 tbsp (30 ml) butter
Thickening Agents:
- 1/4 cup cornstarch
- 1/4 tsp salt
Garnish and Flavor Enhancers:
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 cup chocolate shavings
Instructions
- Prepare a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Melt unsweetened chocolate and butter together in the double boiler, stirring continuously until smooth and glossy.
- In a separate mixing bowl, whisk together sugar, cornstarch, and salt until fully integrated and lump-free.
- Crack eggs into the sugar mixture, whisking vigorously to create a uniform, silky custard base.
- Gradually pour the melted chocolate into the egg mixture, stirring constantly to prevent scrambling and create a rich, glossy chocolate filling.
- Return the entire mixture to the double boiler, cooking and stirring for 5-7 minutes until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in vanilla extract, allowing the filling to cool slightly and develop deeper flavor notes.
- Pour the warm chocolate custard into the pre-baked pie crust, smoothing the surface with a spatula for an even layer.
- Refrigerate the pie for at least 3 hours, or until the filling is completely set and chilled.
- Whip heavy cream with powdered sugar until soft peaks form, creating a light and airy topping.
- Just before serving, generously dollop whipped cream over the pie and sprinkle with chocolate shavings for an elegant finish.
- Slice and serve the pie chilled, enjoying the rich, velvety texture and intense chocolate flavor.
Notes
- Use a heavy-bottomed double boiler to prevent chocolate from burning and ensure even, gentle heating.
- Sift dry ingredients like cornstarch to eliminate lumps and create a smoother, silkier custard texture.
- Temper eggs carefully by slowly adding hot chocolate mixture to prevent scrambling and maintain a creamy consistency.
- For a gluten-free version, substitute the traditional pie crust with a nut-based or gluten-free graham cracker crust.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Double Boiler
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 27 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg