One of the staples of our holiday dessert table is this recipe for our favorite Dark Chocolate Pie. You could call it a pie. Or even simply a Chocolate Pie. But the best and richest description I could think of includes all three words: Dark Chocolate Pie.
I could go on all day about how I love pies. In fact, one of my favorite songs is Making Pies by Patti Griffin. Here’s an excerpt of some of the lyrics.
Here I am
Walking the block
You could cry or die
Or just make pies all day
I’m making pies
Making pies could be the answer to world peace. At least it feels like that when I’m making them.
I guess that’s because there’s a certain rhythm to the kitchen when you’re making something so special for your family. And this pie makes life even a little sweeter because it’s so simple. I used only a couple of main ingredients to make the chocolate pudding. By the way, the pudding is delicious as a stand-alone dessert as well.
We’ll have a variety of at least three pies for our holiday dinners. Pumpkin is a requirement. My daughter’s favorite is pecan. And it seems to go against everything I believe in this world not to have some chocolate dessert…especially at the holidays!
Dark Chocolate Pie
- 1 Vodka-infused Foolproof Pie Crust
- 2 cups dairy-free chocolate chips
- 1 can coconut milk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
Heat your oven to 350F.
Roll out the dough to fit a 9 inch pie plate. Place dough in pie plate and gently press it evenly across the bottom and sides of the pan. Add any decorative touches to the crust that you like. Midwest Living offers tips on preparing pie crusts, and they even include a how-to video if you’d like to check it out.
Next pour the chocolate chips in a microwave safe bowl, followed by the coconut milk (minus 2 tablespoons). Warm the chocolate chips in the microwave for about 30 seconds and stir for a bit. Continue cooking for 30 seconds at a time until the chocolate chips are melted.
In a separate, small bowl combine the remaining 2 tablespoons of coconut milk, cornstarch and vanilla and stir to remove any lumps. Pour this into the melted chocolate chip mixture and stir well to full incorporate the cornstarch mixture evenly.
There’s a lot of pouring in this recipe, but there’s one more to go. Pour the chocolate pudding mixture into the unbaked pie crust. Use your spatula to get every last drop of that chocolate gold into the pie crust. Place in the oven and bake at 350 for 30 minutes, until pie is set.
Garnish with whipped topping. Enjoy!