I Made the Pioneer Woman Chocolate Pie and It’s a Slice of Heaven

The Pioneer Woman Chocolate Pie is an easy and delicious treat that can be sliced and served straight from the refrigerator.

When it comes to comfort food, no one does it quite like Ree Drummond. The Pioneer Woman’s comfort foods always hit the mark, and I’m prepared to add this latest recipe to the list.

This chocolate pie is one of her husband’s favorites—and after trying it out, I can definitely see why!

How to Make the Pioneer Woman’s Chocolate Pie

Chocolate Pie Hero 1 ScaledKristina Vänni for Taste of Home

This effortless dessert is a chocolate lover’s dream. The recipe is simple: All you have to do is start with your favorite pie crust (homemade or store-bought is fine) and then fill it with the most decadent chocolate pudding you have ever tasted. After a few hours of chilling in the refrigerator, it’s ready to be served


Chocolate Pie IngredientsKristina Vänni for Taste of Home

  • 1 whole pie crust, baked and cooled (or you can use Oreo or graham cracker crust)
  • 1 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 whole egg yolks
  • 6 1/2 ounces bittersweet chocolate, chopped finely
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Whipped cream, for serving


Step 1: Choose your crust and start the filling

Chocolate Pie Step 1Kristina Vänni for Taste of Home

Start with your favorite pie crust. It can be a traditional pastry crust that has been baked and cooled, or even a graham cracker or cookie crust. The crust can be homemade or store-bought.

Then, to make the filling, combine the sugar, cornstarch, and salt in a medium saucepan. Whisk to combine. Add the milk and egg yolks, and whisk once again.

Editor’s Tip: Don’t limit yourself to just graham crackers! You can make crumb crusts from cookies, pretzels, cereal and more. Follow the same method as you would with grahams.

Step 2: Add the chocolate

Chocolate Pie Step 2 add the chocolateKristina Vänni for Taste of Home

Stir over medium heat until the mixture just starts to bubble and becomes thick like a pudding. This will take about 6 to 8 minutes. When it starts to bubble and thicken, remove from the heat. Add the chocolate, vanilla and butter, and stir until smooth and combined.

Step 3: Chill

Chocolate Pie Step 3 chillKristina Vänni for Taste of Home

Pour the pudding into your choice of pie crust and chill, uncovered, in the refrigerator for 4 hours. There might be extra pudding after filling the crust. If so, simply spoon it into small dishes and chill for an additional treat later.

Once the pie has set, simply cut into slices to serve. If you like this recipe, then try our favorite chocolate pudding pie.

How to Serve This Chocolate Pie

There are countless ways to serve the Pioneer Woman Chocolate Pie. It can be kept plain for the chocolate purists, or simply topped with a dollop of whipped cream.

Fresh fruit such as raspberries or sliced strawberries are also a great addition. You could even add a drizzle of chocolate syrup or a sprinkle of chopped nuts for extra flair. Once the pie is done, feel free to get creative and decorate to your heart’s delight!

Here’s What I Thought

Chocolate Pie on platesKristina Vänni for Taste of Home

Not only is the Pioneer Woman Chocolate Pie classically delicious, but I also loved that it is incredibly versatile. It can be prepared with a traditional pastry crust, making the dessert reminiscent of a French Silk Pie. I decided to try it with a graham cracker crust (my personal favorite) and it turned out perfect with a flavor profile similar to s’mores.

I also really liked having the little bit of leftover pudding filling. It was a nice extra treat to serve my husband and tide him over while he patiently waited for a slice of pie.

Kristina Vänni
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, and food stylist. In addition to writing for industry-leading food publications, she is a frequent featured expert on national media outlets and has served as a spokesperson and recipe developer for numerous national brands. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland.