The Best Chocolate Pie Recipe

Why You’ll Love this Homemade Chocolate Pie

• It’s simple to whip up and stores well, meaning you can easily make it ahead of time. 
• This easy chocolate pie tastes even better than your local bakery’s and is perfect for feeding a crowd! 
• The instant coffee granules enhance the chocolate taste for a deep, rich, fudge-like flavor. 
• The stabilization of the whipped cream guarantees it stays light and fluffy and doesn’t run all over the place. 
• Easily adjusted to be caffeine and alcohol-free, this homemade chocolate pie is loved by kids and adults alike. 

Tips for the Best Chocolate Pie Recipe

This is the best chocolate pie not only because of how absolutely scrumptious it is but also because it’s so easy to make! With the simple instructions and tips below, you’re guaranteed to have one rave-worthy dessert. 

• Use Cold Eggs. Chilled egg yolks are much easier to separate from their whites. Room temperature eggs are much more likely to break and combine. 
• Wet Your Knife. For smooth, clean pieces of pie, use a sharp knife, run it under water, and wipe it clean after each slice. 
• Short on time? Use a Store-Bought Crust. Yes, homemade does taste best. But if you need to, grab a pre-made chocolate pie crust instead. Just note that they’re usually much thinner than homemade versions meaning they will bake faster. So, be sure to keep a close eye on your oven. 
• Chill Your Chocolate Pie. To create the best chocolate pie, cover the filling, and let it chill in the fridge for at least 4 hours to allow it to set. 
• Avoid Coagulated Gelatin. Pour the gelatin into the whipped cream mixture slowly, and beat continuously to prevent it from coagulating or clotting. However, if it does, bring it back to a lukewarm temperature before you continue. 
• Don’t Overbeat. Try not to overbeat the whipped cream. If the peaks are a bit past firm and the mixture is a little clumpy that is fine, but you don’t want to beat so long that it has curdled completely. 
• Garnish! For an extra Instagram-worthy presentation, add a dusting of cocoa powder or chocolate shavings on top of your pie before serving. 

---

More to Bake and Eat

• The Best Boston Cream Pie – Say goodbye to bland and boring pie thanks to the use of moist custard and tender sponge cake.  
• Blueberry Pie – Fresh blueberries are encased in a flakey, buttery crust to create the most delectable blueberry pie you’ll ever sink your teeth into. 
• Best Banana Cream Pie Recipe – Made with a velvety custard and loaded with bananas, we absolutely adore this sweet dessert. 
• Streusel Pumpkin Pie Recipe – This is without a doubt the best pumpkin pie we’ve ever had the privilege of devouring. Give it a try, and see if you agree! 
• Easy Key Lime Pie – Jaw-dropping delicious, you won’t believe how easy this pie is to create or that it comes together with just 5 ingredients. 

---

---

Shop This Recipe

• 

  Corrosion resistant, non-stick, tasteless & non-toxic, comfortable to hold, easy to use.

• 

  Unflavored gelatin that’s perfect for making a wide variety of desserts – it’s what we use in stabilized whipped cream!

• 

  Perfect for pies and quiches, easy to cover and transport.

The Best Chocolate Pie

Silky, rich, and smooth, this is the best chocolate pie recipe you’ll ever taste! Made with an Oreo crust and topped with stabilized whip cream, it’s perfect for holidays, birthdays, and more.

Prep Time: 30 mins

Cook Time: 20 mins

Chill Time: 4 hrs

Total Time: 50 mins

Servings: 8 makes one 9 inch pie

For the Crust:

• 2 cups finely crushed Oreo cookies, filling removed, from a 14.3oz package
• ½ cup salted butter, melted

Stabilized Whipped Cream:

• 2 tsp plain Knox gelatin powder
• 2 TB water
• 2 cups heavy whipping cream, very cold
• ¼ cups powdered sugar
• 2 TB Kahlua liqueur*, or vanilla extract

Make Crust

• Preheat oven to 350F with rack on lower middle position. In a bowl, combine the crushed cookie crumbs with melted butter until mixture resembles damp sand. Press tightly into bottom and along the sides of a greased 9-inch pie plate. Bake for 10 minutes. Set aside to cool.

Make Filing

• In a heavy saucepan, combine sugar, cornstarch, and coffee crystals, whisking until smooth. Add half and half and beaten yolks to the saucepan. Whisk to combine. Bring the mixture to a boil over medium heat, whisking continuously. Whisk while boiling for 1 minute, or until filling is smooth and thick – this will happen quickly, so do not leave stovetop unattended. Remove from heat.

• Add the chocolate chips and 2 TB butter into the hot filling. Whisk to fully incorporate, until thick and smooth. Transfer filling into the prepared pie crust. Smooth top out evenly, place cling wrap directly onto surface of filling, and chill in fridge at least 4 hours.

Make Stabilized Whipped Cream

• Place the mixing bowl and beaters in freezer to chill. In a small bowl, combine plain gelatin powder with 2 TB water, letting the gelatin soak up the water completely. Microwave the gelatin for 10 seconds at a time, until it’s a hot, thick liquid. Stir, cover, and set aside.

• In the chilled mixing bowl, add the heavy whipping cream, powdered sugar, and Kahlua liqueur (or vanilla extract). Beat on medium-high with chilled beaters until mixture is ribbony, not quite at soft peaks.If gelatin has coagulated, microwave it several seconds just until it’s a lukewarm liquid. Slowly and steadily, drizzle gelatin into the heavy cream mixture, directly over the constantly beating whisks. Beat to firm peaks. If you over-beat a bit past firm peaks and whipped cream is a bit clumpy, it’s fine.
• Spread or pipe the whipped cream on top of chilled pie. Garnish with cocoa powder or shaved chocolate. Cover and chill until ready to serve.

*Instant coffee crystals, or granules, provide a deep and complex flavor that compliments chocolate. There will be no “coffee flavor” in the pie. You can also use decaffeinated coffee crystals. 
*Kahlua liqueur has the perfect flavor profile for this chocolate pie. If you don’t want to use liqueur, substitute with 2 TB vanilla extract. 
*Chocolate pie can be made several days in advance. 

*If you enjoyed this recipe, please come back and give it a rating ♡

Serving: 1slice | Calories: 697kcal | Carbohydrates: 69g | Protein: 8g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 229mg | Potassium: 378mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1670IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 6mg

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: Oven, Stovetop

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram