Double Chocolate Pie Recipe
If there’s one dessert that can make any chocolate lover’s heart flutter, it’s a creamy, decadent double chocolate pie. This recipe combines rich semisweet chocolate with a silky chocolate pudding filling, all nestled in a flaky pie crust. Whether you’re celebrating a special occasion or simply craving something sweet, this Double Chocolate Pie Recipe will surely impress. Let’s dive into the details of creating this chocolate masterpiece!
Why It Works Every Time
This Double Chocolate Pie Recipe works beautifully every time due to its perfect balance of flavors and textures. The combination of melted semisweet chocolate and instant chocolate pudding creates a luscious filling that’s both rich and velvety. The whipped cream adds a lightness that contrasts perfectly with the dense chocolate, while the pre-baked pie crust ensures a flaky base that holds everything together beautifully. Plus, the optional powdered sugar gives you the flexibility to adjust the sweetness to your taste!
Ingredient List
- 1 Marie Callender’s frozen pie crust (19-inch, blind-baked)
- 8 oz. semisweet baking chocolate (I used Ghirardelli chocolate)
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (optional)
- 2 cups cold milk
- 15.1 oz. package instant chocolate pudding
- Chocolate shavings (for garnish)
Tools of the Trade
- Mixing bowls – for combining your ingredients.
- Whisk – essential for mixing the pudding and whipping the cream.
- Rubber spatula – for folding ingredients together smoothly.
- Double boiler – for melting chocolate gently without burning.
- Pie dish – a 19-inch dish to hold your blind-baked crust.
- Measuring cups and spoons – for precise ingredient measurements.
Double Chocolate Pie Recipe: Step-by-Step Guide
Step 1: Prepare the Pie Crust
Begin by blind baking your Marie Callender’s frozen pie crust according to package instructions. This step is crucial as it ensures a crisp base that can hold the rich filling. Allow the crust to cool completely before filling.
Step 2: Melt the Chocolate
In a double boiler over medium heat, melt the 8 oz. of semisweet baking chocolate. Stir occasionally until smooth and fully melted. Once melted, set aside to cool slightly.
Step 3: Whip the Cream
In a mixing bowl, pour in 1 cup of heavy whipping cream. Add the 1 teaspoon of vanilla extract and, if desired, 1/4 cup of powdered sugar. Using a whisk or electric mixer, whip the cream until soft peaks form. Be careful not to over-whip; you want a light, fluffy texture.
Step 4: Prepare the Pudding
In another bowl, combine the 2 cups of cold milk with the 15.1 oz. package of instant chocolate pudding. Whisk together for about 2 minutes until thickened.
Step 5: Combine Chocolate and Pudding
Once the melted chocolate has cooled slightly, fold it into the chocolate pudding mixture. Use a rubber spatula to combine them gently, ensuring an even distribution of chocolate throughout.
Step 6: Fold in Whipped Cream
Gently fold the whipped cream into the chocolate pudding mixture until no streaks remain. This will give the filling a light and airy texture.
Step 7: Fill the Pie Crust
Pour the chocolate filling into the cooled pie crust, spreading it evenly with a spatula. Smooth the top for an elegant finish.
Step 8: Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. This step is essential for achieving the right consistency.
Step 9: Garnish and Serve
Before serving, top the pie with chocolate shavings for a beautiful presentation. Slice and serve chilled, and watch the smiles appear!
Texture-Safe Substitutions
- Dark Chocolate – Use dark chocolate if you prefer a richer flavor.
- Almond Milk – Substitute heavy cream with almond milk for a lighter version.
- Stevia or Erythritol – Use these as sugar alternatives if desired.
- Gluten-Free Crust – Choose a gluten-free pie crust for a gluten-free option.
Author’s Commentary
This Double Chocolate Pie Recipe is one of those desserts that always garners compliments. The combination of creamy chocolate and the perfect crust is simply irresistible. I love how quickly it comes together, and the satisfaction of serving something that looks as good as it tastes is unbeatable. Don’t hesitate to experiment with toppings; whipped cream, fresh berries, or even a drizzle of caramel can elevate this pie even further!
Storing, Freezing & Reheating
To store any leftover pie, cover it tightly with plastic wrap and keep it in the refrigerator for up to 3 days. If you want to freeze the pie, wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator. Reheating is not necessary, as this pie is best served chilled!
Common Qs About Double Chocolate Pie Recipe
Can I use milk chocolate instead of semisweet chocolate?
Yes, you can definitely use milk chocolate if you prefer a sweeter pie. Just be aware that it will change the flavor profile slightly, making it milder and creamier.
What if I can’t find instant chocolate pudding?
If instant chocolate pudding is unavailable, you can make your own pudding from scratch, but the process will take longer. Look for a recipe that sets quickly, or use a cook-and-serve version, adjusting the steps accordingly.
How do I make the pie less sweet?
To reduce the sweetness, omit the powdered sugar when whipping the cream or reduce the amount of chocolate pudding mix used. You can also incorporate a pinch of salt to enhance the chocolate flavor without adding sweetness.
Can I add other flavors to the filling?
Absolutely! You might consider adding a splash of espresso or coffee to deepen the chocolate flavor, or a hint of peppermint extract for a festive twist.
Bring It to the Table
As you set this beautiful Double Chocolate Pie on the table, prepare for the gasps of delight. The glossy chocolate filling, paired with the delicate whipped cream and the crunch of the crust, makes this dessert a showstopper. Serve it at family gatherings, potlucks, or simply as an indulgent treat for yourself after a long week. Each slice promises a burst of chocolatey goodness that will leave your taste buds dancing with joy.
There you have it—a delicious and straightforward Double Chocolate Pie Recipe that is sure to be a hit every time! Enjoy the process, and even more so, enjoy the delightful outcome!
Double Chocolate Pie Recipe
Ingredients
Equipment
Method
- Begin by blind baking your Marie Callender's frozen pie crust according to package instructions. Allow the crust to cool completely before filling.
- In a double boiler over medium heat, melt the 8 oz. of semisweet baking chocolate. Stir occasionally until smooth and fully melted. Set aside to cool slightly.
- In a mixing bowl, pour in 1 cup of heavy whipping cream. Add the 1 teaspoon of vanilla extract and, if desired, 1/4 cup of powdered sugar. Whip the cream until soft peaks form.
- In another bowl, combine 2 cups of cold milk with the 15.1 oz. package of instant chocolate pudding. Whisk together for about 2 minutes until thickened.
- Once the melted chocolate has cooled slightly, fold it into the chocolate pudding mixture. Use a rubber spatula to combine gently.
- Gently fold the whipped cream into the chocolate pudding mixture until no streaks remain.
- Pour the chocolate filling into the cooled pie crust, spreading it evenly. Smooth the top for an elegant finish.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
- Before serving, top the pie with chocolate shavings. Slice and serve chilled.
Notes
- Store any leftover pie tightly covered in the refrigerator for up to 3 days.
- For a gluten-free version, use a gluten-free pie crust.
- Experiment with toppings like fresh berries or a drizzle of caramel for added flavor.
