Get ready to taste a rich, velvety, oh so amazing chocolate pie. This pie offers the perfect consistency, a silky smooth finish, and the best flavor chocolate pie ever.
You will love this easy chocolate pie recipe. A dessert table would not be complete without a chocolate pie. This no bake chocolate pie recipe has so many benefits you can’t go wrong.
In this chocolate cream pie recipe eggs and butter are whipped together with decadent chocolate to create a smooth thick texture for the perfect chocolate pudding pie.
This pie also doesn’t have milk so no worries about a tough film forming on top while it cools. You’ll get nothing but rich creamy pie.
How do you make a homemade chocolate pie?
One thing to note in your search for the best chocolate pie recipe is the type of chocolate pie it is. You’ve got your :
- Chocolate pudding pies, like a chocolate cream pie.
- Chocolate mousse pies, like a chocolate silk pie.
- And chocolate custard pies, like chocolate pecan pie.
The difference between these three pies are:
- Pudding: has a milk and sugar base that uses a thickener to give it a solid consistency. This filling is cooked first on a stove top then added to a cooked pie filling. It can be served chilled or at room temperature.
- Mousse: is a milk and sugar base whipped together with eggs until the whole mixture is light, fluffy, and smooth. It’s served cold and not baked. That is what this recipe is.
- Custard: is made by mixing eggs with a milk and sugar base. It’s baked and the filling solidifies when it cools.
This recipe falls into a mousse category. It’s a traditional chocolate silk pie with eggs whipped with softened butter. The eggs help solidify the chocolate, the butter helps give it a smooth creamy texture. And that chocolate, that smooth, silky, delicious chocolate is what makes it a piece of heaven.
Tips for Making Chocolate Pie
Some tips for this chocolate pie:
- Use fine sugar if possible. Fine sugar is a a finer ground granulated sugar found in the baking section of the grocery store. This will make it easier to get a smooth and silky finish.
- When beating the butter and sugar together make sure to whip it until the color changes. This is how you get the amazing texture you’re looking for while preventing grittiness. Trust me, the extra time is worth it.
Something to note: This pie uses raw eggs. If that’s a problem for you try making a pudding or a custard pie instead.
How do you make grandma’s chocolate pie?
I once had someone ask me if I had a recipe for their grandma’s chocolate pie. I studdered a little, and wasn’t exactly sure how to answer. Uh, well I don’t have any idea if I have your grandma’s recipe. I never knew her. I never tried her pie. But then I remembered something… The actual recipe matters less than the memories.
There is nothing as nostalgic as a dish your grandma makes, especially around the holidays. While I might not have your grandmother’s exact chocolate pie recipe, the thing that most old fashioned chocolate pie recipes have is they are made with simple ingredients that come from your pantry. And lots of love.
That’s always the way to go to get that great delicious flavor.
And this pie has that. I lovingly tested and retested this recipe to get the consistency and creaminess right. I used simple ingredients.
And worked to make it the best possible chocolate pie out there. So when you make it. When you serve it to your family. And when you have it on your holiday dessert table. You build more of those great memories.
How do you make a chocolate meringue pie?
Think of chocolate pie with meringue as a baked chocolate pie with a light fluffy winter hat. A meringue pie is best when it tops a chocolate pudding or a chocolate custard. These two types of filling will hold up in the oven while baking the meringue, while a mouse will not. To make meringue:
- Beat egg whites and cream of tartar until they are frothy and soft peaks form.
- Slowly add sugar
- Beat again until stiff peaks form
- Top the chocolate filling
- Bake until browned on the tops of the peaks.
Some great tips on getting the perfect meringue are:
- Use old eggs
- Room temperature eggs
- Use a glass or metal bowl
- Make sure to use cream of tartar
How do you make chocolate pudding pie from scratch?
This pie is from scratch. Obviously, grabbing a box of pudding mix from the store is a way to speed things up, but using fresh simple ingredients always tastes better, and luckily in the case of this chocolate pie, it is just as easy as a mix. And tastes 100 times better.
All you need is:
All things you probably have on hand. So skip the pudding mix, and make your delicious chocolate pie with fresh, not-already-prepared ingredients.
- 1 cup butter, room temperature
- 1 1/2 cup white sugar
- 4 ounces unsweetened baking chocolate, melted and cooled
- 2 tsp vanilla extract
- 4 eggs
- 1 prepared 8 inch pastry shell, baked and cooled
- Melt 4 ounces of unsweetened baking chocolate, and set aside to let cool.
- Cream butter in a mixing bowl until light and fluffy.
- Gradually beat in the sugar with an electric mixer until light colored and well blended.
- Stir in the thoroughly cooled chocolate, and vanilla extract.
- Add the eggs, one at a time, beating on high for a full 5 minutes with a whisk attachment on medium speed after each egg is added. (4 eggs means 20 minutes of whisking time).
- Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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