This silky, “chocolatey” pie will simply melt in your mouth. Chocolate Pie is here for my third segment of “Pie Week.”
To begin, you will need a baked pie shell. Have that ready and sitting on your counter.
In a small bowl, beat 2 egg yolks. Set it aside for now. Measure out 1 teaspoon of vanilla and a tablespoon of butter and set them aside where you can get to them easily.
In a saucepan, combine 1 cup of sugar, 1/2 cup of baking cocoa, 3 tablespoons of corn starch, 1/4 teaspoon of salt and 1 teaspoon of instant espresso powder. Stir those together.
Pour in 2 cups of milk.
Over medium heat, begin cooking the mixture, stirring continually until the mixture begins to gently boil.
Boil the mixture for 1 minute and remove it from the heat. The mixture will be nice and thick.
While whisking the egg yolks, slowly ladle about a half cup or more of the mixture in. This will temper your eggs so you don’t get scrambled eggs in you pie.
Pour the tempered mixture back into the saucepan and return it to the heat. Bring it back to a gentle boil, and let it bubble for 1 more minute, stirring continually, and them remove it from the heat.
Add in the butter and vanilla. Stir until it is all combined.
Pour the mixture into the pie shell. Allow it to come to room temperature, and then refrigerate for at least an hour.
Serve with whipped cream.
Optional Pie Crust Recipe – this is my go-to pie crust that I use for pretty much everything.