8 servings

Chocoholics, unite! We have found the official dessert of our sweet-tooth cause. This indulgent pie starts with a simple pie crust recipe, then fills it with the rich goodness of semisweet chocolate, unsweetened cocoa, and a hint of vanilla extract. Serve with coffee, red wine, or, better yet, a tall glass of milk.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare the crust, lightly spoon the flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water, stirring with a whisk until well-blended.

Step 3

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Step 4

Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze 10 minutes.

Step 5

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 425° for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Reduce temperature to 350°. Bake an additional 5 minutes; cool on a wire rack.

Step 6

To prepare filling, combine 3/4 cup sugar, cocoa, cornstarch, 1/8 teaspoon salt, and milk in a medium saucepan; stir well with a whisk. Cook, stirring constantly, for 1 minute until mixture comes to a full boil. Gradually add 1/3 cup hot milk mixture to beaten egg; stir well. Return egg mixture to pan. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add grated chocolate, stirring until the chocolate melts and mixture is smooth. Stir in vanilla. Spoon mixture into pastry crust. Cover surface of filling with plastic wrap. Chill until set (about 2 hours). Remove plastic wrap; spread whipped topping evenly over filling.

Chef's Notes

You can use the cookie crust form the Peanut Butter Bannana Pie if you don't want to make this homemade pastry crust. Grate the chocolate with a handheld grater or zester, or use the smallest holes on your box grater.

Ratings & Reviews

Tasty and EASY!

December 29, 2015
I've been making this pie for years and it always turns out perfectly. A family favorite! We have gluten intolerances in the family, so I make it with a store-bought gluten free crust. Delicious!

ROBN4409's Review

May 27, 2013

monamcduff's Review

July 08, 2012
I followed the directions exactly and the pie filling turned out very watery and there was too much of It for the pie crust. I don't recommend this recipe.

nwilker's Review

April 30, 2011
Made this with a pre-made crust. Pretty easy and quick. Tasty. I used chocolate chips and they melted almost instantly in the hot milk mixture, no need for grating! I will make again with other flavors, perhaps kaluha, pepermint etc.

ajknightfan's Review

April 22, 2010
Not very labor intensive and a VERY nice dessert. I even used skim milk and it turned out delicious.