Chocolate Pie
Chocolate Pie
My chocolate pie is an absolutely decadent dessert. You definitely need to love chocolate for this one! I’ve even been told it’s almost as good as my maple syrup pie recipe.I make this pie with a homemade crust, but you could certainly use a store-bought pie crust if preferred. It may be slightly less decadent, but the filling is truly delicious.
Ingredients
Crust
- 1 cup pecans
- 12 Oreo cookies white filling removed
- 1 tbsp cocoa powder
- 3 tsp brown sugar
- 1 tbsp rum (I use non-alcoholic rum)
- ¼ cup melted butter
- ¼ cup melted dark chocolate
Filling
- 2 cups milk
- ⅔ cup granulated sugar
- ½ cup semi-sweet chocolate
- 4 egg yolks
- 2 tbsp cornstarch
- 2 tbsp butter
- 1 tsp vanilla extract
Instructions
- Grease a 24 cm (9.5-inch) pie pan.
- Process all crust ingredients in a food processor until the mixture is crumbly and uniform.
- Press the mixture into the bottom and sides of the pie pan.
- Refrigerate while preparing the filling.
- In a saucepan over medium heat, heat 1 1/2 cups of milk with half of the sugar until the sugar dissolves.
- Meanwhile, melt the chocolate in a double boiler, then stir it into the warm milk mixture and set aside.
- In a bowl, combine the remaining sugar and egg yolks.
- In another bowl, whisk the cornstarch into the remaining milk, then add to the egg mixture. Whisk until smooth and creamy.
- Slowly pour the egg mixture into the hot milk while whisking continuously.
- As soon as bubbles form, remove the saucepan from the heat.
- Stir in the butter and vanilla until the butter melts completely.
- Pour the filling into the prepared crust.
- Let the pie cool before serving, either chilled in the refrigerator or at room temperature.
Chocolate Pie
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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