Description

This creamy and decadent Chocolate Pie features a rich HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate filling set in a crisp, baked pie shell. The luscious custard is made by combining egg yolks, milk, sugar, and cornstarch, then enriched with butter, vanilla, and melted dark chocolate chips. Chilled until firm and optionally topped with whipped cream and extra chocolate chips, this pie is a perfectly indulgent dessert for chocolate lovers.

Ingredients

Scale

Pie Shell

1 pie shell (9 inch), baked and cooled

Chocolate Filling

2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter or margarine, softened
1 tablespoon vanilla extract
2 cups HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips (12-oz. bag), divided (1 3/4 cups for filling, remainder for garnish)

Optional Topping

Sweetened whipped cream or whipped topping, as desired

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Instructions

Prepare Pie Shell: Bake the 9-inch pie shell according to package or recipe instructions until golden and fully cooked. Allow it to cool completely before filling.
Mix Dry Ingredients: In a 2-quart saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, and 1/2 teaspoon salt. Stir well to evenly distribute the ingredients.
Combine Wet Ingredients: In a separate container with a pouring spout, whisk together 4 egg yolks and 3 cups milk until smooth and well blended.
Blend Mixtures: Gradually pour the milk and egg yolk mixture into the saucepan with the sugar and cornstarch, stirring constantly to form a smooth base for the custard.
Cook Filling: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent lumps and scorching. Continue until it comes to a boil, then boil and stir for 1 full minute to thicken.
Add Flavorings and Chocolate: Remove the saucepan from heat and stir in 2 tablespoons softened butter and 1 tablespoon vanilla extract. Then add 1 3/4 cups of HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips, stirring until the chocolate is fully melted and the filling is smooth and glossy.
Fill Pie Shell: Pour the warm chocolate filling into the prepared cooled pie shell. To avoid a skin forming on the surface, press a piece of plastic wrap directly onto the filling.
Chill Pie: Refrigerate the pie for several hours, or until fully chilled and firmly set.
Serve: Before serving, garnish the pie with sweetened whipped cream or whipped topping, and sprinkle with the remaining chocolate chips if desired.

Notes

Ensure the pie shell is completely cooled before adding filling to prevent melting or sogginess.
Constant stirring during cooking is important to avoid lumps and to prevent the custard from burning on the bottom of the pan.
Pressing plastic wrap directly on the pie filling prevents a skin from forming as it cools.
For a dairy-free version, substitute butter and milk with plant-based alternatives.
Use high-quality dark chocolate chips for the best chocolate flavor.