World's Best Chocolate Pie

Kathie Carr


This recipe was given to me by a friend and is truly good. Very chocolately and worth the extra effot to make.


★★★★★ 1 vote

15 Min
20 Min


  • CRUST:

  • 1/4 c
  • 1 c
    graham cracker crumbs
  • 2 tsp
  • 1/3 c
    melted butter

  • 8 oz
    semi sweet chocolate
  • 1
    envelope unflavored gelatin
  • 1/4 c
    cold water
  • 3/4 c
  • 8
    egg yolks
  • 1 tsp
  • 2 c
  • 2 c
    heavy whipping cream

How to Make World's Best Chocolate Pie


  1. For the crust: Combine the sugar, graham cracker crumbs, cocoa and melted butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate.
  2. For the filling: Melt the chocolate using a double boiler or a stainless steel bowl placed over a kettle of boiling water. Dissolve the gelatin in cold water. Cream together the sugar, egg yolks and vanilla. Heat the milk in a medium saucepan until hot but not boiling. Slowly pour the milk over the egg mixture in a thin stream, stirring as you go so the eggs don't scramble. Pour the mixture back into the saucepan. Heat over low, stirring with a wooden spoon, until the mixture coats the back of the spoon. Do not boil. This will take up to 15 minutes, be patient. Stir in the gelatin/water mix and melted chocolate. Stir until smooth. Strain into a bowl and let cool. If you don't mind a few flecks you don't need to strain it.
  3. Whip the heavy cream to a medium peak. Fold 2/3 into the cooled chocolate custard. Save the remaining 1/3 for garnish. After folding carefully for a full 5 minutes I still had a few flecks of cream in the finished pie. Pour the custard into the prepared pie crust. Refrigerate for 2 hours. Decorate with whipped cream and chocolate shavings before serving

Printable Recipe Card

About World's Best Chocolate Pie

Course/Dish: Pies

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