Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Pie plate
- Stand mixer or hand mixer (for whipped cream)
- Rubber spatula
- Plastic wrap
Step-by-Step Instructions
First, we start by pre-baking our crust. I blind-bake mine at 375°F (190°C) for about 15-20 minutes until it’s just lightly golden. I learned the hard way that a soggy bottom crust is a tragedy with this pie! While that’s cooling, I make the filling. In my saucepan, I whisk together the sugar, cocoa, and cornstarch until every last lump is gone. This is crucial—whisking them dry first prevents clumps of cornstarch or cocoa in your silky filling. Then, I slowly whisk in the evaporated milk and regular milk until it’s smooth as satin.
Now, turn the heat to medium. This is where patience is key. I stand there and whisk almost constantly. It’ll feel like nothing is happening for a few minutes, but then it will start to thicken and bubble. Once you see those big, lazy bubbles plop up, let it cook for a full two more minutes, whisking the whole time. This cooks out the raw cornstarch taste. I set a timer because I’ve gotten distracted before and ended up with a slightly floury aftertaste.
Take the pan off the heat. Here’s a critical step: temper your egg yolks. I quickly whisk the yolks in a separate bowl, then drizzle in about a half-cup of the hot chocolate mixture, whisking madly the whole time. This gently warms the eggs so they don’t scramble. Then, I whisk this tempered egg mixture back into the main pot. Return it to low heat for just one more minute, stirring constantly, until it’s gloriously thick. Off the heat, stir in the vanilla and that softened butter until it’s fully melted and incorporated. The butter adds an incredible sheen and richness.
Finally, pour this heavenly chocolate custard directly into your waiting pie shell. Immediately press a piece of plastic wrap directly onto the surface of the filling. I’ve tried skipping this, thinking it would be fine, and ended up with a thick, rubbery “skin” on top. Trust me, this one works better. Let it cool on the counter for an hour, then refrigerate for at least four hours, though I prefer overnight.(See the next page below to continue…)