Chocolate pie is a delicious dessert that teases the taste buds with its rich, velvety flavour and creamy texture. The chocolate pie recipe is rich and tasty. Often served as a delightful end to meals, this pie is featured in luscious chocolate filling with a coating of flaky crust for balance in taste and texture. The simple chocolate pie begins with the crust: you can hurriedly throw together flour, butter, and a pinch of salt, or, preferably, you can avoid all the fuss and buy a pre-made crust. The filling is what the party's at: it's a mix of high-quality cocoa powder, sugar, eggs, and milk or cream. Some recipes melt in chocolate for an extra depth of flavour. Whipped cream or a light dusting of cocoa powder often tops chocolate pie. Some of the options include chocolate shaving ganache, which adds flavour as well as looks colourful. Chocolate pie is not delightful just for chocolate, but it allows several adaptations. Richness can be emphasised by pureed vanilla or coffee. Better still, the pie is best served chilled or warm. The recipe of chocolate pie is simple and delightful. Chocolate pie has to be counted among the most definitive desserts ever, with its irresistible taste and elegant presentation qualifying it as a timeless dessert favourite for dessert lovers of all ages. Enjoy it as a comforting homemade treat, or serve it as a show-off confection in a restaurant.

• 1 pie crust
• 11/2 cup sugar
• 1/2 cup cocoa powder
• 2 cup milk
• 4 egg
• 3 tbsp maida
• 1/2 tsp salt
• 1/4 cup butter
• Cream

• Begin with the getting out a large mixing bowl.
• Add one ¼ cups of all-purpose flour and 1/2 teaspoon of salt. Now, stir together all the ingredients well using your whisk.
• Incorporate 1/2 cup of chilled cubed unsalted butter into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it becomes coarse crumbs. You will look to see tiny pea-sized pieces of butter throughout it. This is the secret to achieving a flaky crust.
• Add ice water, 3 to 4 tablespoons at a time, stirring with a fork to combine until the dough starts to come together; be careful not to overmix, as this can result in a relatively dense crust.
• The dough must be rolled into a disk, placed in plastic, and refrigerated for at least half an hour. It is during this period, while the dough chills, that the gluten in it becomes relaxed, therefore giving the dough flakiness while being baked.
• Bring the chilled dough out of the refrigerator. Now lightly dust a clean work surface and your rolling pin.
• Let that sit for a minute or two before you start rolling.
• Roll the dough out with your hands to a circle about 12 inches in diameter.
• Roll to an ⅛ inch thick. If it breaks time, gently press the pieces back together with your fingers, then continue to roll it back out.
• Bake at 350 F (175 C). Line the crust with parchment paper.
• Fill the shell with pie weights or dried beans to prevent puffs in the crust during baking time.
• Bake for 15 minutes; remove the weights and parchment.
• Bake 10 minutes more or until lightly golden.
• Cool on a wire rack.
• Add 1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, ¼ cup cornstarch, and ¼ teaspoon salt.
• Mix them well until there are no lumps in them so the filling turns out smooth.
• Gradually add in the two ¾ cups of milk at slow speed until this mixture has mixed well, cooking over medium heat to slowly warm it through.
• Allow it to cook for a few more minutes until it thickens. Stir constantly so that it does not lump together. If you stir frequently, reaching its desired thickness should take about 5-7 minutes. It will bubble when finished and be pudding-like in consistency.
• In a small bowl, lightly beat three large egg yolks. Temper the yolks so they don't scramble, and get them slowly into the hot chocolate mixture, whisking constantly. Return the egg mixture to the saucepan with the remaining chocolate mixture and whisk until smooth.
• Remove the saucepan from heat, then stir in 2 tablespoons of unsalted butter and one teaspoon of vanilla extract. Let in 4 ounces of chopped semi-sweet chocolate. Stir again until very smooth and well melted.
• When the chocolate filling is ready, pour it into the cooled pie crust. Use the spatula to gently lift on top to give a smoother surface.
• Wrap the pie with plastic and put it in the fridge for at least 4 hours until the filling is set. There is an important step that should be taken as you wait for your pie to age.
• Leftover pie can be kept in the refrigerator, still inside an airtight container, for three days, but if the whipped cream begins to leak, you should gobble it up sooner rather than later.