Double Chocolate Pie Recipe

In this case, the best chocolate pie is also the easiest with this Double Chocolate Pie recipe! With a tasty combo of melted chocolate and mousse! YUM.

Course Dessert

Cuisine American

Keyword chocolate pie

Prep Time 20

Total Time 20

Servings servings

Calories 511kcal

Author Katie Cooksey

Equipment

hand mixer
mixing bowls

Ingredients

1 9 inch "blind baked" pie shell I used a Marie Callender's frozen crust*
8 oz. semisweet baking chocolate I used Ghiradelli chocolate
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar optional
2 cups cold milk
1 5.1 oz. package instant chocolate pudding
chocolate shavings for garnish

US Customary - Metric

Instructions

For the filling, break baking chocolate into pieces into a bowl and melt slowly in the microwave, stirring every 20 seconds. Once melted 2/3rds of the way, continue to stir chocolate to melt the rest of the way. Set aside to cool.
In a large bowl, whip cream with vanilla and powdered sugar until stiff. Set aside.
In another large bowl using a hand mixer, whip milk with chocolate pudding mix until smooth. Sit 3 minutes to thicken. Whip in cooled melted chocolate. Scrape sides and mix again briefly. Fold in half of the whipped cream. Pour into cooled pie shell. Top with remaining whipped cream and chocolate shavings. Cover gently with plastic wrap and refrigerate until ready to serve.
*Bake pie crust according to package directions and cool completely before filling.

Notes

Storage Instructions

Store your chocolate pie covered in the refrigerator for up to 4 days. The texture stays creamy and sliceable.

You can make this ahead of time, it actually improves after chilling overnight.

Freezing works too. Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Nutrition