Hamdi Saidani This rich velvety Pioneer Woman Chocolate Pie is made with bittersweet chocolate, whole milk, and egg yolks, and ready in about 4 hours. You will know it is right when the dark pudding sets perfectly against the flaky crust. I find myself making this whenever I need a comforting weekend dessert.
Why This Classic Works
Ree Drummond’s approach to pudding pie skips complicated custard techniques for a straightforward stovetop method. I used to scramble the eggs when making pudding from scratch, but tempering the yolks slowly fixes that completely.
The butter added off the heat creates a glossy finish that looks incredible in the shell. It sets up firmly enough to slice cleanly but stays luxuriously soft on the fork.
Pioneer Woman Chocolate Pie Ingredients
- 1 (9-inch) pie crust, baked and cooled
- 1.5 cups granulated sugar
- 0.25 cup cornstarch
- 0.25 tsp salt
- 3 cups whole milk
- 4 large egg yolks
- 6.5 oz bittersweet chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped (for topping)
How To Make Pioneer Woman Chocolate Pie
- Mix the Dry Ingredients: Whisk the sugar, cornstarch, and salt together in a medium saucepan.
- Add Milk and Yolks: Whisk the milk and egg yolks in a separate bowl, then pour into the dry mixture.
- Cook the Pudding: Heat the mixture over medium heat, whisking constantly until it bubbles and thickens.
- Melt the Chocolate: Remove from heat and stir in the chopped chocolate, butter, and vanilla until smooth.
- Fill and Chill: Pour the filling into the baked crust, press plastic wrap against the surface, and chill for 4 hours.
Recipe Tips
- Temper carefully: Whisking constantly over medium heat prevents the egg yolks from turning into scrambled eggs.
- Use good chocolate: Since chocolate is the main flavor, use high-quality bittersweet baking bars instead of chips.
- Cover the surface: Pressing plastic wrap directly onto the warm filling prevents a rubbery skin from forming in the fridge.
What To Serve With Chocolate Pie
A dollop of lightly sweetened whipped cream balances the intense richness of the dark chocolate filling. You can also pair it with a hot cup of black coffee to cut through the sweetness.
How To Store
Keep this pie covered tightly with plastic wrap in the refrigerator for up to 3 days. Freezing is not recommended because the cornstarch-thickened pudding will separate and become watery when thawed.
FAQs
Can I use a graham cracker crust instead?
Yes, a graham cracker or cookie crust works wonderfully if you want to skip baking a pastry crust. It adds a nice textural crunch.
Why did my pie filling turn out runny?
The filling likely did not boil long enough on the stove. It needs a full minute of bubbling to fully activate the cornstarch.
Can I substitute chocolate chips?
Baking bars melt much smoother than chocolate chips. Chips contain stabilizers that can make the warm filling grainy.
Nutrition
- Calories: 450 kcal
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 95mg
- Sodium: 220mg
- Total Carbohydrate: 55g
- Protein: 6g
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Pioneer Woman Chocolate Pie
Description
Pioneer Woman Chocolate Pie features velvety bittersweet chocolate pudding and flaky crust, ready in 4 hours. This straightforward weekend treat requires simple pantry basics and minimal active cooking time.
Ingredients
Instructions
- 1. Mix the Dry Ingredients: Whisk the sugar, cornstarch, and salt together in a medium saucepan.
- 2. Add Milk and Yolks: Whisk the milk and egg yolks in a separate bowl, then pour into the dry mixture.
- 3. Cook the Pudding: Heat the mixture over medium heat, whisking constantly until it bubbles and thickens.
- 4. Melt the Chocolate: Remove from heat and stir in the chopped chocolate, butter, and vanilla until smooth.
- 5. Fill and Chill: Pour the filling into the baked crust, press plastic wrap against the surface, and chill for 4 hours.
