This ultra-decadent chocolate pie recipe features a rich homemade chocolate pie filling topped with whipped cream and chopped chocolate candy bar pieces.
2/3 cup milk
3/4 cup semisweet chocolate morsels
1/4 cup cold water
2 tablespoons cornstarch
1 (14-ounce) can sweetened condensed milk
3 large eggs, beaten
1 teaspoon vanilla extract
3 tablespoons butter or margarine
1 (6-ounce) ready-made chocolate crumb piecrust
1 cup whipping cream
1/4 cup sugar
1/2 cup chopped pecans, toasted
1 (1.55-ounce) milk chocolate candy bar, chopped
How to Make It
Heat milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.
Stir together cold water and cornstarch until dissolved.
Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.)
Remove from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.
I've made this pie twice now and both times, the pie has not maintained a solid shape when serving, it seems as if it is out of the freezer for only a few minutes, it begins to melt. Additionally right out of the freezer, when slicing, the pie seems to stick to the serving knife versus having a straight clean cut. I followed the recipe exactly, any thoughts on what I could be doing wrong. Only modification I made was to use Low Fat condensed milk. My hubby lives the taste, but the look leaves a bit to be desired.
This is THE BEST chocolate pie I have ever eaten! I made two of them for a family get-together and everyone loved it! Then I got a request to make it again for Easter family dinner. I think this pie is becoming my specialty!!
I made a first attempt to make this pie and i thought i had failed. I didnt cook it long enough for it to boil, but seemed like i waited what took FOREVER for it to even bubble. For fear that i had OVER cooked it i removed it from the heat and place it in the pie crust. It never set, so figuring all was lost i put it in the freezer to see what would happen. And i do believe I love this out come MORE than what was supposed to be. The pie MUST be kept in the freezer, but its more like an ice cream pie. Since my mistake I have been begged to bake over 15 of them in less than a week.
Outstanding! This recipe must be followed exactly as written. To prevent egg from "cooking" (scrambled egg pieces), you must temper it into the hot liquid. And it does take 15 or 20+ minutes for the mixture to boil and thicken. Very similar to a thick homemade pudding consistency. Delicious! Just like mom used to make.