Pioneer Woman Chocolate Pie Recipe

Pioneer Woman Chocolate Pie — rich, dark, and silky like a fancy chocolate bar had a baby with pudding. It’s basically a no-fuss custard poured into a crust and chilled until sliceable, but don’t let that simplicity fool you. You only need one bite to forget whatever nonsense your day threw at you. Easy to make. Weirdly luxurious.

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Ingredients Needed

• 1½ cups sugar: yes it’s a lot, no don’t panic — it’s dessert.
• ¼ cup cornstarch: thickens the filling so it doesn’t slop all over your plate.
• ¼ tsp salt: brings out the chocolate. Don’t skip.
• 3 cups whole milk: don’t use skim unless you want a sad pie.
• 4 egg yolks: makes it lush and smooth.
• 6½ oz bittersweet chocolate, chopped: the better the chocolate, the better the pie.
• 2 tsp vanilla extract: adds depth, makes it feel bakery-level.
• 2 tbsp butter: glossy, rich finish. Essential.
• 1 baked pie crust (or Oreo/graham crust): honestly? Use what you like. I’ve done all three.
• Whipped cream, to serve: not optional. It’s the contrast the pie needs.

How To Make Pioneer Woman Chocolate Pie

Make the custard base:
In a saucepan, whisk sugar, cornstarch, and salt together. Slowly pour in milk while whisking, then whisk in the egg yolks. It’s gloopy at first, just go with it.

Cook it slowly:
Turn the heat to medium. Stir constantly — and I mean don’t stop — until it thickens. Could be 6 minutes, could be 10. Once it starts bubbling and looks like chocolate pudding, pull it off the heat fast.

Add the good stuff:
While it’s hot, stir in the chopped chocolate, vanilla, and butter. Stir until it’s glossy and smooth and you want to lick the spoon (I did, burned my tongue, worth it).

Assemble the pie:
Pour the warm filling into the baked crust. If you have extra, toss it in a mug or ramekin — bonus pudding cup. Chill in the fridge uncovered for 4 hours.

Serve with whipped cream:
It cuts the richness, makes it feel finished. Don’t skip. Or do. I’m not the pie police.

Recipe Tips

• Use bittersweet or dark chocolate — milk chocolate is way too sweet here.
• A graham or Oreo crust = extra decadence.
• Don’t cover the pie while chilling — condensation = sadness.
• Let it fully chill or you’ll get chocolate lava instead of pie slices.

How to Store & Reheat

Room Temperature: Don’t leave it out more than 1 hour.

Fridge: Keep covered up to 4 days. Pie gets firmer over time.

Freezer: Not ideal. Texture gets funky. Eat it fresh or cold from fridge.

Nutrition Facts (Approx. per serving)

Calories: 420
Sodium: 160mg
Protein: 6g
Fat: 21g
Carbs: 54g
Fibre: 2g
Sugar: 40g

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