This delicious Pioneer Woman Double Chocolate Pie is a quick and easy dessert that’s perfect for any occasion. With a rich, creamy chocolate filling and a toasted meringue topping, it’s sure to impress. Using simple ingredients like chocolate graham crackers and bittersweet chocolate, this pie is a sweet treat everyone will love!
Ingredients Needed
Crust:
- 9 whole chocolate graham crackers
- 4 tablespoons salted butter, melted (1/4 cup)
- 3 tablespoons sugar
Filling:
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 1/4 teaspoon kosher salt
- 3 cups whole milk
- 4 large egg yolks, beaten
- 6 1/2 ounces bittersweet chocolate (about 3/4 cup), broken into pieces
- 2 tablespoons salted butter
- 2 teaspoons vanilla extract
Meringue:
- 1/3 cup sugar
- 1/4 cup light corn syrup
- 2 pinches kosher salt
- 2 large egg whites
- 1/8 teaspoon cream of tartar
How To Make Double Chocolate Pie
- Preheat the oven to 350°F (175°C): Preheat your oven to ensure it’s at the right temperature for baking the crust.
- Prepare the crust: Pulse the graham crackers in a food processor until finely crushed, or crush them in a resealable plastic bag with a rolling pin. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a pie pan. Bake for 4 minutes until set, then set aside to cool completely.
- Prepare the filling: In a large saucepan, whisk together the cornstarch, sugar, and salt over medium heat. Add the milk and beaten egg yolks, and stir continuously until the mixture begins to boil. Remove from the heat, then stir in the chocolate, butter, and vanilla extract until smooth. Pour this chocolate filling into the cooled crust, smoothing the top. Cover the pie with wax paper and chill for 3-4 hours until fully set.
- Make the meringue: In a saucepan, combine the sugar, corn syrup, 2 tablespoons of water, and a pinch of salt. Stir over medium heat until the sugar dissolves completely, then remove from heat. In an electric mixer, beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch of salt, then continue beating for another 30 seconds. Slowly drizzle the hot syrup into the egg whites while the mixer is running. Increase the speed to high and whip for about 3 minutes, until stiff peaks form.
- Assemble the pie: Once the filling has set, remove the wax paper from the pie. Spread the meringue evenly over the filling, making sure to cover the edges. Use the back of a spoon to create peaks in the meringue. Toast the meringue with a brulee torch until golden brown.
- Serve: Slice the pie and serve chilled. Enjoy this rich and indulgent double chocolate pie!
Recipe Tips
- Let the crust cool completely: After baking the crust, make sure it cools completely before adding the filling. This will help prevent the filling from becoming too runny.
- Use high-quality bittersweet chocolate: For the best flavor, use high-quality bittersweet chocolate. It will make the filling richer and more decadent.
- Don’t skip the chilling step: Chill the pie for at least 3-4 hours to allow the filling to set properly. This step ensures a smooth, firm texture for your pie.
- Toast the meringue carefully: If you’re using a brulee torch, toast the meringue until it’s golden brown. If you’re broiling it in the oven, watch it closely to avoid burning.
- Make sure meringue peaks are stiff: When making the meringue, make sure the egg whites form stiff peaks. This will help the meringue hold its shape when you toast it.
How To Store Leftovers
- Refrigerate: Cover leftovers double chocolate pie and store it in the fridge for up to 3 days.
- Freeze: Wrap leftovers double chocolate pie tightly with plastic wrap and foil. You can freeze it for up to 1 month. Thaw it in the fridge before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of the pie)
- Calories: 434
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 115mg
- Potassium: 216mg
- Total Carbohydrate: 67g
- Dietary Fiber: 2g
- Sugars: 47g
- Protein: 7g
More Pioneer Woman Recipes:
Pioneer Woman Double Chocolate Pie
Description
This delicious Pioneer Woman Double Chocolate Pie is a quick and easy dessert that’s perfect for any occasion. With a rich, creamy chocolate filling and a toasted meringue topping, it’s sure to impress. Using simple ingredients like chocolate graham crackers and bittersweet chocolate, this pie is a sweet treat everyone will love!
Ingredients
Crust:
Filling:
Meringue:
Instructions
- Preheat the oven to 350°F (175°C): Preheat your oven to ensure it’s at the right temperature for baking the crust.
- Prepare the crust: Pulse the graham crackers in a food processor until finely crushed, or crush them in a resealable plastic bag with a rolling pin. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a pie pan. Bake for 4 minutes until set, then set aside to cool completely.
- Prepare the filling: In a large saucepan, whisk together the cornstarch, sugar, and salt over medium heat. Add the milk and beaten egg yolks, and stir continuously until the mixture begins to boil. Remove from the heat, then stir in the chocolate, butter, and vanilla extract until smooth. Pour this chocolate filling into the cooled crust, smoothing the top. Cover the pie with wax paper and chill for 3-4 hours until fully set.
- Make the meringue: In a saucepan, combine the sugar, corn syrup, 2 tablespoons of water, and a pinch of salt. Stir over medium heat until the sugar dissolves completely, then remove from heat. In an electric mixer, beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch of salt, then continue beating for another 30 seconds. Slowly drizzle the hot syrup into the egg whites while the mixer is running. Increase the speed to high and whip for about 3 minutes, until stiff peaks form.
- Assemble the pie: Once the filling has set, remove the wax paper from the pie. Spread the meringue evenly over the filling, making sure to cover the edges. Use the back of a spoon to create peaks in the meringue. Toast the meringue with a brulee torch until golden brown.
- Serve: Slice the pie and serve chilled. Enjoy this rich and indulgent double chocolate pie!
Notes
- Let the crust cool completely: After baking the crust, make sure it cools completely before adding the filling. This will help prevent the filling from becoming too runny.
- Use high-quality bittersweet chocolate: For the best flavor, use high-quality bittersweet chocolate. It will make the filling richer and more decadent.
- Don’t skip the chilling step: Chill the pie for at least 3-4 hours to allow the filling to set properly. This step ensures a smooth, firm texture for your pie.
- Toast the meringue carefully: If you’re using a brulee torch, toast the meringue until it’s golden brown. If you’re broiling it in the oven, watch it closely to avoid burning.
- Make sure meringue peaks are stiff: When making the meringue, make sure the egg whites form stiff peaks. This will help the meringue hold its shape when you toast it.
Pioneer Woman Double Chocolate Pie