My Favorite Pie is Chocolate Heaven

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

chocolate cookie crust

🥗Healthier: almond flour crust

💰Cheaper: graham cracker crust

Graham cracker crust is often cheaper and easier to find.

chocolate pudding mix

🥗Healthier: homemade chocolate pudding

💰Cheaper: store-brand pudding mix

Store-brand options can save money.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: whipped topping

Whipped topping is often less expensive.

Prepare a 9-inch blind baked pie crust and set aside.

In a medium-sized saucepan, combine 1.5 cups granulated sugar, 5 tablespoons cornstarch, and 1/4 teaspoon salt; whisk together and set aside.

In a large measuring cup or mixing bowl, combine 2 cups whole milk and 1 cup heavy cream.

Separate 5 large egg yolks from the whites and add them to the milk and cream mixture; whisk until combined.

Gradually add the milk and cream mixture to the saucepan while whisking to avoid lumps.

Chop 6 ounces of 60% chocolate and set aside along with 4 tablespoons of unsalted butter and 1.5 teaspoons of vanilla extract.

Place the saucepan over medium heat and whisk constantly until the mixture thickens, about 5 to 10 minutes.

Once thickened, remove from heat and add the chopped chocolate, butter, and vanilla extract; stir until melted and smooth.

Pour the filling through a fine mesh strainer into a heatproof bowl to remove any lumps.

Let the filling cool for 10 to 15 minutes, stirring occasionally to prevent a skin from forming.

Pour the cooled filling into the prepared pie crust and smooth the top with a spatula.

Cover the pie with plastic wrap directly touching the surface to prevent a skin from forming.

Chill in the refrigerator for at least 6 hours, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens