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To Die For Chocolate Pie

To Die For Mini Chocolate Pies

Yields: 12 mini pies or 1 whole pie


12 tart shells or 1 chocolate cookie pie crust

3 egg yolks, beaten

1 1/2 cups white sugar

4 heaping tablespoons cornstarch

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup milk

2 cups of heavy whipping cream

1 tablespoon butter

1 1/2 teaspoons vanilla

Whipped Cream

2 cups of heavy whipping cream

1/4 cup sugar


1.   In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt.

2.  Add cream and milk and stir gently.

3.  Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. You will feel it thicken.  Cook additional 1 minute.

4.  Remove from heat.  You'll notice it becomes almost a solid and starts pulling away from the sides of the pan.  Stir in butter and vanilla extract. Cool slightly, then pour mixture into tart shells or large pie shell. Chill about 1 to 1 1/2 hours for mini pies or 2-3 hours for a whole pie.

5.  Whip cream and sugar together until it forms peaks. 

6.  Pile it on top of chocolate filling. Garnish with cocoa or chocolate sprinkles or shavings.

And that's it!  Enjoy!!