Print

Pioneer Woman Double Chocolate Pie

Pioneer Woman Double Chocolate Pie - recipe card
Print Recipe

This decadent double chocolate pie features a rich, fudgy filling nestled in a buttery, crisp crust, topped with a glossy chocolate ganache. Each silky slice delivers an intense cocoa punch balanced by a smooth, creamy texture that lingers on the palate. It’s a showstopping dessert that’s surprisingly simple to prepare.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (from about 18 chocolate sandwich cookies, cream filling removed)
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 5 oz semisweet chocolate, finely chopped (about 1 cup)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 1/4 cup heavy cream
  • 2 oz semisweet chocolate, finely chopped (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or nonstick spray. In a medium bowl, combine the chocolate cookie crumbs, melted butter, 1/4 cup sugar, and salt. Stir until the mixture looks like wet sand and is uniform.
  2. Press the crumb mixture evenly onto the bottom and up the sides of the prepared pie dish. Use the bottom of a measuring cup to firmly pack the crust. Bake for 10 minutes, then set aside to cool completely. The crust will appear set and slightly darker when done.
  3. In a small bowl, whisk together the whole milk, 1/2 cup heavy cream, and 1/3 cup sugar until the sugar dissolves. Set aside. In another bowl, whisk the egg yolks with the cornstarch until pale and smooth, about 1 minute.
  4. In a medium saucepan over medium heat, warm the milk mixture until it is steaming and small bubbles form around the edges, but do not let it boil. Stir frequently to prevent a skin from forming.
  5. Slowly pour about 1/3 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This is tempering: it gradually raises the yolk temperature, preventing them from scrambling when added to the hot liquid.
  6. Return the tempered yolk mixture to the saucepan, whisking to combine. Place over medium-low heat and cook, stirring constantly with a whisk, until the mixture thickens to a pudding consistency, about 3 to 5 minutes. It should coat the back of a spoon and leave a clear path when you swipe your finger through it.
  7. Remove the saucepan from the heat. Immediately add the 5 oz chopped semisweet chocolate, the 2 tablespoons butter, and vanilla. Whisk until completely smooth and the chocolate is fully melted. The mixture will be glossy and rich.
  8. Pour the chocolate filling into the cooled pie crust and spread it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully chilled and firm.
  9. To make the ganache topping, place the 2 oz chopped semisweet chocolate in a small heatproof bowl. In a small saucepan, heat the 1/4 cup heavy cream over medium heat until it just begins to simmer (bubbles form around the edges).
  10. Pour the hot cream over the chocolate and let it sit for 2 minutes. Then whisk gently until a smooth, glossy ganache forms. Let it cool slightly for about 5 minutes, until it thickens but is still pourable.
  11. Once the pie is fully chilled and set, pour the ganache over the filling and spread it evenly with an offset spatula, covering the entire top. Return the pie to the refrigerator for at least 15 minutes, or until the ganache is set.
  12. Slice with a sharp knife dipped in hot water and wiped dry for clean, even wedges. For best results, serve chilled or at room temperature, and maybe add a dollop of whipped cream.
  13. This pie is best enjoyed within 1 to 2 days. Store leftovers covered in the refrigerator.
  14. For a deeper flavor, you can use dark chocolate (60-70%) instead of semisweet, and add a pinch of flaky sea salt on top before serving.

Notes

Storage: Store any leftover pie tightly covered in the refrigerator for up to 4 days. The chocolate filling and ganache benefit from being chilled. Freezing: You can freeze the baked pie (without the ganache topping) for up to 2 months. Wrap the cooled pie in plastic wrap and then foil. Thaw overnight in the refrigerator before adding the ganache and serving. Reheating: This pie is meant to be served cold or at room temperature. If you prefer a warm slice, microwave individual slices on high for 10-15 seconds, but be cautious as the chocolate can become very hot.

Nutrition

Keywords: double chocolate pie, chocolate pie, pioneer woman dessert, chocolate cream pie, easy chocolate pie, homemade chocolate pie, baked chocolate pie, chocolate ganache pie, American dessert, chocolate lovers dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-double-chocolate-pie-recipe/