By Rajan Bhattacharya
October 17, 2024
A silky chocolate pie with a buttery crust, this dessert is a holiday favourite. With rich cocoa filling and a smooth texture, this pie needs to be set in the fridge for the perfect slice.
1 pie crust (homemade or store-bought) 1½ cups granulated sugar ½ cup unsweetened cocoa powder 2 cups milk 4 large egg yolks 3 tbsp all-purpose flour ½ tsp salt ¼ cup unsalted butter, cubed 1 tsp vanilla extract Whipped cream (optional)
Preheat the oven to 200°C and line a 9-inch pie pan with the pie crust.
Bake the crust with parchment and wait for 20 minutes, then cool it completely.
Whisk sugar, cocoa, and 1½ cups of milk in a saucepan and bring to a simmer.
Whisk egg yolks, flour, salt, and remaining milk in a bowl until smooth.
Slowly whisk the hot milk mixture into the egg yolk mixture, then pour it back into the saucepan.
Cook until the mixture thickens, then stir in butter and vanilla until melted.
Pour the mixture into the cooled pie crust and refrigerate for at least 4 hours.