This chocolate pie is a dreamy, decadent dessert for any occasion. It's a rich chocolate filling chilled in a golden pie crust, served with whipped cream, and an easy cocoa nib praline. It's simple to make with only real ingredients.
½ cupEACH: granulated sugar and brown sugar, packed
¼ cupEACH: cornstarch and unsweetened cocoa powder
2 ½ cupswhole milk
4largeegg yolks
4ouncesbittersweet chocolate, chopped
2tablespoonssalted butter
2teaspoonsvanilla extract
Cocoa Nib Praline
1tablespoonlight corn syrup
1teaspoonbrown sugar
1teaspoonsalted butter, room temperature
¼ teaspoonsea salt
1tablespooncocoa nibs, can sub minced nuts
1tablespooncrispy cooked bacon, optional
Instructions
Chocolate Pie
Preheat your oven to 400 degrees Fahrenheit. Poke holes in the bottom of the crust with a fork then line the bottom with parchment paper. Place pie weights or dry beans into the bottom of the pie and bake it for 15 minutes. Remove the parchment paper and pie weights then bake the pie for another 10-15 minutes, until it is golden brown.
1 pie crust
While the pie crust bakes, make the filling. Add both the sugars, cornstarch, and cocoa powder to a medium-sized pot.
½ cup EACH: granulated sugar and brown sugar, ¼ cup EACH: cornstarch and unsweetened cocoa powder
Whisk the milk and egg yolks in a bowl and then slowly pour them into the pot, whisking as you pour, until the mixture is smooth.
2 ½ cups whole milk, 4 large egg yolks
Turn the heat to medium and cook the filling, whisking frequently, until the mixture comes to a boil. Remove the pot from the heat and add the chocolate, butter, and vanilla and stir until the chocolate melts.
Pour the filling into the pie crust and let it cool for 30 minutes on your counter. Move the pie to your fridge and let it cool completely.
Serve the chocolate pie with whipped cream, and if using, the praline.
Cocoa Nib Praline
Line a rimmed baking sheet with parchment paper. Mix all the ingredients in a small bowl. Drop the mixture by tablespoonfuls onto the prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 10 minutes Note: the mixture will flow together into 1 piece on the baking sheet.
Remove the praline from the oven and let it cool completely on the baking sheet. Break the praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in a single layer, or between layers of parchment paper, at room temperature.)
Notes
Cocoa nibs are coarsely chopped cocoa beans. They can be found at specialty grocery stores or well-stocked supermarkets. You can substitute chopped nuts or some extra bacon instead if they're not available where you live.