Joanna Gaines Chocolate Pie Recipe

Rich bittersweet chocolate and velvety whole milk elevate this chocolate pie to a decadent masterpiece you’ll always want in your dessert rotation. It’s delicious with whipped cream, fresh raspberries, hot espresso, vanilla ice cream; in fact most things.

Joanna Gaines Chocolate Pie Recipe Ingredients

• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 cups whole milk
• 4 egg yolks
• 6 1/2 oz bittersweet chocolate, finely chopped
• 2 tsp vanilla extract
• 2 Tbsp butter
• 1 pie crust, baked and cooled (or an Oreo or graham cracker crust)
• Whipped cream, to serve

How To Make Joanna Gaines Chocolate Pie Recipe

1. Whisk the base: In a medium saucepan, whisk together the sugar, cornstarch, and salt until the dry ingredients are perfectly combined, then pour in the whole milk and the egg yolks, whisking vigorously until the mixture is smooth and the yolks are fully incorporated.
2. Thicken the pudding: Place the pan over a medium heat and stir constantly for about 6 to 8 minutes; keep a close eye on it as it nears the finish line, removing it from the heat the very second it starts to bubble and reaches a thick, luscious pudding-like consistency.
3. Melt in the riches: Once off the heat, add the finely chopped bittersweet chocolate, vanilla extract, and butter, stirring gently until the chocolate has completely melted and everything is beautifully combined into a glossy, dark velvet mixture.
4. Chill and set: Pour the warm chocolate filling into your pre-baked and cooled pie crust, smoothing the top with a spatula. Place the pie in the refrigerator, leaving it uncovered to chill for at least 4 hours until it is firm and perfectly set.
5. Slice and serve: Cut the pie into generous slices and top each with a cloud of fresh whipped cream before bringing it to the table to enjoy.

Recipe Tips

• How to get a silky texture: Sift the cornstarch into the sugar before adding the milk to prevent any stubborn lumps from forming in your pudding.
• Why use bittersweet chocolate: The bittersweet variety provides a deep, sophisticated cocoa flavor that balances the sweetness of the sugar and the richness of the egg yolks.
• How to prevent a skin from forming: If you prefer your pie without a “skin” on top, you can press a piece of plastic wrap directly onto the surface of the filling before chilling.
• Best way to chop chocolate: Use a serrated knife to chop the chocolate into very fine pieces; the smaller the shards, the faster and more evenly they will melt into the hot custard.

What To Serve With Joanna Gaines Chocolate Pie Recipe?

This Joanna Gaines Chocolate Pie Recipe is a rich, indulgent treat that needs a bright or bitter finish! A dollop of Freshly Whipped Cream is the classic choice for a light, airy contrast. For a fruitier touch, a handful of Fresh Raspberries or Strawberries adds a lovely tartness that cuts through the dark chocolate! A hot Double Espresso or a scoop of Salted Caramel Ice Cream pairs wonderfully with the velvety, bittersweet filling.

How To Store Joanna Gaines Chocolate Pie Recipe

• Refrigerate: Store leftovers in the refrigerator, loosely covered with plastic wrap or foil, for up to 3 to 4 days.
• Maintain Freshness: Keep the pie chilled until the very moment you are ready to serve to ensure the filling stays firm and the crust remains crisp.
• Freeze: While you can freeze chocolate pie, the texture of the custard can sometimes change; if you must, wrap it tightly and store for up to 1 month, thawing in the fridge before serving.

Joanna Gaines Chocolate Pie Recipe Nutrition Facts

• Calories: 380 kcal (per slice)
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 105 mg
• Sodium: 140 mg
• Total Carbohydrates: 48 g
• Protein: 6 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Joanna Gaines French Silk Pie Recipe
• Joanna Gaines Key Lime Pie Recipe
• Joanna Gaines Chocolate Peanut Butter Pie Recipe