Instructions:
Preheat oven to 375°F (190°C).
Bake the unbaked pie crust according to package or homemade instructions until lightly golden. Set aside to cool.
In a medium saucepan, whisk together sugar, cocoa powder, and cornstarch.
Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a small bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot chocolate mixture into the yolks to temper them.
Pour the egg mixture back into the saucepan, stirring constantly. Cook for 1–2 more minutes until thick and glossy.
Remove from heat and stir in butter and vanilla extract until fully melted and smooth.
Pour the chocolate filling into the baked pie crust.
Optional Topping Instructions
Whipped Cream:
Allow pie to cool completely, then top with whipped cream before serving.Meal planning service
Meringue:
Beat the reserved egg whites with sugar until stiff peaks form. Spread over hot filling, sealing to the crust edges. Bake at 350°F (175°C) for 10–12 minutes until lightly browned.
Cooling & Serving
Let pie cool at room temperature, then refrigerate for at least 4 hours before slicing.
Store covered in the refrigerator for up to 4 days.
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