Pioneer Woman chocolate pie from Ree Drummond fills a baked crust with stovetop chocolate pudding made from bittersweet chocolate and egg yolks. Since the filling only cooks for about 10 minutes, the 4-hour total is almost entirely fridge time at around 405 calories per slice.
Ree makes the entire filling in one saucepan without a double boiler or water bath, then stirs in the chocolate off the heat. So the residual warmth melts everything without scorching, which keeps the pudding smooth instead of grainy.
Getting the stovetop cook right is everything here, since the pudding must bubble and thicken like pudding before you pull it off the heat. And if you pour it into the crust too thin, no amount of fridge time firms it up enough to slice cleanly.
Source: The Pioneer Woman (Food Network)
Pioneer Woman Chocolate Pie
Course: DessertsCuisine: AmericanDifficulty: Easy10
servings10
minutes10
minutes405
kcalChopped bittersweet chocolate, vanilla, and butter stir into hot pudding made from sugar, cornstarch, milk, and egg yolks. Then the filling pours into a cooled crust and chills uncovered for 4 hours until it sets firm enough to slice.
Ingredients
- For the filling:
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 egg yolks
6 1/2 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract
2 tablespoons butter
- For the crust and serving:
1 pie crust, baked and cooled (or Oreo or graham cracker crust)
Whipped cream, to serve
Directions
- Whisk the dry ingredients: Stir the sugar, cornstarch, and salt together in a medium saucepan.
- Add the wet ingredients: Then pour in the whole milk and egg yolks, and whisk until combined.
- Cook the filling: Once smooth, stir over medium heat until the mixture just barely comes to a boil, about 6 to 8 minutes.
- Check the thickness: When it starts to bubble and thicken like pudding, remove the pan from the heat immediately.
- Add the chocolate: Then add the chopped bittersweet chocolate, vanilla, and butter, and stir until everything is combined.
- Pour into the crust: Once smooth, pour the filling into the baked and cooled pie crust.
- Chill the pie: Then place it in the fridge uncovered and let it set for at least 4 hours.
- Slice and serve: Once firm, cut into slices and serve with whipped cream.
FAQs
Can I use skim or 2% milk instead of whole?
Whole milk runs about 3.25% fat, and that fat gives the pudding body as the cornstarch thickens. And 2% produces a noticeably thinner filling that wobbles when sliced, so Ree says on the page it is not a safe swap.
But if you want a richer result, half and half works since the extra fat makes the filling even thicker. Though avoid heavy cream as a full replacement, because too much fat turns the texture greasy instead of smooth.
What kind of pie crust works best here?
Ree lists three options on the page: a traditional baked pastry crust, a graham cracker crust, or an Oreo cookie crust. And a flaky pastry shell adds contrast to the creamy filling, while the cookie crusts lean sweeter.
But whichever crust you pick, it must be completely cool before the filling goes in. Since a warm shell softens the butter in the pudding too fast, which can make the bottom layer slick and greasy.
How do I know when the filling is thick enough?
The 6 to 8 minute range on the source page is just an estimate, because burner strength and pan thickness vary by kitchen. So watch the texture instead of the clock, and expect some stoves to need 10 to 12 minutes before the pudding reaches the right consistency.
And Ree specifies chilling uncovered, because covering the pie too early traps steam on the surface. That moisture layer prevents the top from setting cleanly, so leave the pie open in the fridge until completely chilled.
How far ahead can I make this pie?
You can make it up to 3 days before serving, and Ree notes to cover it tightly in plastic wrap once the filling has fully set. Since the pudding base holds its shape well in the fridge, the texture stays smooth without drying out.
But do not freeze this pie, because the pudding filling breaks down and releases water when thawed. And the crust absorbs that moisture from underneath, so the bottom turns soggy and impossible to slice.
What toppings work with chocolate pie?
Without any toppings, the bittersweet filling is rich enough to carry each slice on its own, which is how Ree says her husband Ladd prefers it. But Ree herself adds whipped cream, fresh berries, or chocolate shavings to her slices for extra contrast.
And a sprinkle of flaky sea salt on top brings out the depth of the bittersweet chocolate without adding sweetness. Since the filling already has 1 1/2 cups of sugar, a salty finish balances the overall flavor better than more sweet toppings do.
