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Silky Chocolate Pie

Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island
  • Total Time
    Prep: 25 min. Cook: 15 min. + chilling
  • Makes
    8 servings


  • Pastry for single-crust pie (9 inches), see below
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 2-1/2 cups half-and-half cream
  • 4 large egg yolks
  • 6 ounces semisweet chocolate, finely chopped
  • 3 tablespoons Cognac or brandy
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 tablespoon Cognac or brandy
  • 1 teaspoon confectioners' sugar
  • Baking cocoa


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  • Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack.
  • In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted.
  • Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours.
  • For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.
PASTRY FOR SINGLE-CRUST PIE (9 INCHES): Combine 1-1/4 cups all-purpose flour and 1/8 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-4 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.
Editor's Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 579 calories, 39g fat (24g saturated fat), 211mg cholesterol, 171mg sodium, 44g carbohydrate (23g sugars, 2g fiber), 8g protein.

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  • gussymo
    Dec 25, 2016

    Very good, if you like a lighter flavor chocolate pie, versus the deeper, darker flavored ones.

  • wifenmomof3
    Mar 12, 2014

    Wow! This recipe for chocolate pie hits the spot. It's very rich and good. I like that its uses real ingredients. I made this today following the recipe precisely, except for the alcohol, I left that out. I didn't think it needed it either, it was so delicious! Smooth and silky!

  • sdgalabama
    Jan 25, 2013

    This has to be the absolute best chocolate pie / pudding that we've every tried. Mom and I made it together and since we didn't have ingredients to make a crust, we just put it in pudding dishes. We didn't have any brandy we used a little whiskey. Wonderfu!!! Thank-you so much.