Pioneer Woman Chocolate Pie

This Pioneer Woman Chocolate Pie is Ladd’s all-time favorite, a basic, can’t-go-wrong pie with a rich, silky chocolate pudding filling. You make the filling on the stovetop, pour it into a baked crust, and chill. Prep is quick, but it needs four hours in the fridge to set.

The filling is the part to watch. It is a homemade chocolate pudding, and the biggest mistake is pulling it off the heat too soon. Every stove is different, so do not stop at six minutes if it is still thin. Keep cooking until it is genuinely thick like pudding, even if that takes 20 minutes.

The milk matters just as much. You have to use whole milk here, not skim or 2 percent, or the filling will not turn out thick and luxurious. Once it bubbles and thickens, you pull it off the heat right away and stir in the chocolate, vanilla, and butter until smooth and glossy.

Pioneer Woman Chocolate Pie

Author: Hamdi Saidani Cuisine:American Courses:Pies & Tarts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time:4 hours Cook time: 10 minutesTotal time:4 hours 10 minutesServings:10 servingsCalories:403 kcal Best Season:Summer

Description

This Pioneer Woman Chocolate Pie fills a baked crust with rich homemade chocolate pudding. Active time about 10 minutes, plus 4 hours chilling. Serves 10.

Ingredients

For the Filling:

• 1 1/2 cups sugar
  
• 1/4 cup cornstarch
  
• 1/4 teaspoon salt
  
• 3 cups whole milk
  
• 4 egg yolks
  
• 6 1/2 oz bittersweet chocolate, finely chopped
  
• 2 teaspoons vanilla extract
  
• 2 tablespoons butter

For the Crust and Topping:

• 1 pie crust, baked and cooled (or an Oreo or graham cracker crust)
  
• Whipped cream, to serve

Instructions

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Pour in the milk and egg yolks and whisk to combine.
   
2. Stir over medium heat until the mixture just barely comes to a boil and turns thick, about 6 to 8 minutes. Watch it closely, since some stoves take longer.
   
3. The second it bubbles and thickens to a pudding consistency, pull it off the heat. Add the chocolate, vanilla, and butter, and stir until smooth and glossy.
   
4. Pour the pudding into the baked crust. Spoon any extra into small dishes.
   
5. Chill, uncovered, in the fridge for 4 hours.
   
6. Slice and serve with whipped cream.

Keywords:Chocolate Pie

FAQs

What do I serve it with?

Ree piles hers high with whipped cream, fresh raspberries or strawberries, and a drizzle of hot Fudge or Caramel . Ladd takes his plain. Chopped pecans or walnuts are good too.

Can I use a store-bought crust?

Yes. Homemade is flakiest, but a store-bought pastry crust works in a pinch. A graham cracker or Oreo crust both pair well with the chocolate filling.

What size pie plate do I need?

The filling fills a 9-inch deep-dish plate, which runs 2 to 2 1/2 inches deep. A regular 1 1/2-inch plate works too, you will just have a little extra filling for small dishes.

Why didn’t my filling set up?

Almost always it was undercooked. Keep cooking until it is truly thick like pudding, then chill the full four hours. Both steps are needed for clean slices.

How far ahead can I make it?

Up to 3 days. Cover it tightly with plastic wrap and keep it in the fridge. Add the whipped cream and any toppings just before serving so they stay fresh.