Pioneer Woman Double Chocolate Pie

This rich, creamy Pioneer Woman Double Chocolate Pie is made with an Oreo cookie crust and a luscious homemade chocolate pudding and ready in 4 hours and 38 minutes. Slicing through the crumbly crust to reveal the glossy, dark filling holding its shape is incredibly satisfying. I always make this when I need a guaranteed crowd-pleaser for a weekend dinner.

Why This Classic Works

I used to rely on boxed pudding mixes for chocolate pies because making a custard from scratch felt too intimidating. Once I tried whisking my own filling, I realized how simple the process actually is.

The secret here is taking the pie off the heat at the exact right moment. If you let the cornstarch boil too long, the texture turns rubbery instead of remaining beautifully silky.

Pioneer Woman Double Chocolate Pie Ingredients

For the Crust:

• 24 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted

For the Filling:

• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 6 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

How To Make Pioneer Woman Double Chocolate Pie

1. Prepare the crust: Mix crushed Oreos and melted butter, press into a 9-inch pie dish, and bake at 350°F for 8 minutes, then let it cool completely.
2. Whisk the dry base: In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
3. Add the wet ingredients: Gradually whisk in the whole milk and egg yolks until the mixture is completely smooth and free of lumps.
4. Cook the pudding: Place the saucepan over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil, which takes about 8 to 10 minutes.
5. Stir in the chocolate: Remove the pan from the heat and immediately stir in the chopped chocolate, butter, and vanilla extract until completely melted and glossy.
6. Chill the pie: Pour the warm filling into the cooled crust, press plastic wrap directly onto the surface, and chill in the fridge for at least 4 hours.

Recipe Tips

• Temper the heat: Keep your stove at medium to prevent the eggs from scrambling before the pudding thickens.
• Use plastic wrap: Pressing plastic wrap directly onto the warm filling prevents a rubbery skin from forming as it cools.
• Cool the crust: Pouring hot filling into a hot crust makes the base soggy, so ensure your crust is entirely cool first.

What To Serve With Double Chocolate Pie

A large dollop of lightly sweetened homemade whipped cream balances the intense richness perfectly. A scattering of fresh raspberries or sliced strawberries also cuts through the heavy chocolate notes nicely.

How To Store

Keep the pie loosely covered in the refrigerator for up to 3 days. Freezing is not recommended as the cornstarch-based pudding will separate and become watery when thawed.

FAQs

Can I use a store-bought crust?
Yes, a pre-made chocolate cookie or graham cracker crust works perfectly if you are short on time.

Why did my filling not set?
This usually happens if the pudding mixture was not brought to a full, bubbling boil to properly activate the cornstarch.

Can I use milk chocolate instead?
You can, but the pie will be significantly sweeter and lose that deep, rich chocolate flavor intended for this dessert.

Nutrition

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 58g
• Protein: 6g

Try More Recipes:

• Pioneer Woman Pumpkin Scones
• Pioneer Woman Grapefruit Tart
• Pioneer Woman Pumpkin Sugar Cookies