Make a chocolate pie by blind-baking a 9-inch crust, cooking a stovetop chocolate filling until it is thick, and chilling the pie until it slices clean, then topping it with whipped cream. It is a good Thanksgiving option when you already have pumpkin or pecan pie and want a second dessert that is not another fruit pie. For the crust, see how to make pie crust from scratch and how to keep pie crust from getting soggy. For the topping, see homemade whipped cream. More dessert ideas are in Thanksgiving desserts and the Thanksgiving guide.
Blind-bake the crust, then cook the filling
Roll a single pie crust into a 9-inch pan, crimp the edge, and blind-bake it until it is dry and lightly golden so the filling will not soak it. While the crust cools, whisk sugar, cornstarch or another thickener, milk, egg yolks, and chopped chocolate or cocoa in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, then take it off the heat and stir in butter and vanilla. A cooked filling is more stable than a filling that is only melted and poured.
Chill, top, and serve
Pour the hot filling into the cooled crust, press a piece of parchment or wax paper onto the surface if you want to limit a skin, and refrigerate the pie until it is fully set, at least several hours or overnight. Add whipped cream just before serving, or pipe it on after the filling is cold. Keep the pie refrigerated; a dairy-and-egg filling should not sit out for more than 2 hours. Leftover slices keep for about 3 to 4 days in the refrigerator.
Make it work on a busy Thanksgiving
Bake the crust and cook the filling the day before, then keep the pie cold until dessert. If you are traveling, chill the pie thoroughly, carry it in a level carrier, and add the cream at the destination. A chocolate cream pie is different from a baked chocolate-pecan pie; this method is for a smooth, chilled filling. If the crust shrinks or slumps, next time chill the shell longer before baking and use pie weights, as {SOGGY} explains.
Frequently asked questions
Can I make chocolate pie the day before Thanksgiving?
Yes, and you should. The filling needs several hours in the refrigerator to set. Add whipped cream close to serving time.
Does chocolate cream pie need to be baked after the filling goes in?
Not with this method. The crust is baked first, the filling is cooked on the stove, and the pie is chilled rather than baked again.
How long can chocolate pie sit out after dinner?
No more than 2 hours. The filling is made with milk and eggs, so leftovers belong in the refrigerator.
Helpful kitchen tools
- MALACASA 9-Inch Ceramic Pie Pan Set of 2 — A 9-inch pie dish is the right size for a standard chocolate cream pie.
- OXO Good Grips 11-Inch Balloon Whisk — A balloon whisk keeps the stovetop filling smooth while it thickens.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A mixing bowl is useful for the whipped cream and for tempering egg yolks.
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A simple baking dish can hold pie weights or dried beans when you blind-bake the crust.
As an Amazon Associate I earn from qualifying purchases.