Next, you’ll want to gradually whisk in the milk. Take your time with this step to ensure everything blends well together, creating a smooth mixture. Transfer the mixture into a saucepan over medium heat, stirring continuously. The mixture will start to thicken, and when it does, you’ll want to bring it to a gentle boil. Once it starts bubbling, take it off the heat and stir in vanilla extract and butter until they melt into the chocolatey goodness.
Now, pour your beautifully thickened filling into the prepared pie crust, smoothing it out to create an inviting surface. If you want to add an extra touch of love, place a piece of wax paper directly on the filling to prevent a skin from forming as it cools. Allow it to cool completely at room temperature before placing it into the fridge — this will help the filling set perfectly.
When you’re ready to serve, dollop lots of whipped cream on top. I mean, who doesn’t love whipped cream? It’s like a hug for the pie. Slice it up, serve it to your friends and family (or just to yourself — no judgment here), and enjoy every single bite of this creamy, dreamy dessert!
Pro Tips for Best Results
One thing I noticed after testing this recipe a few times is that the type of cocoa powder you use does make a difference. I’ve tried a few different brands, and oh boy, it’s worth going for a high-quality, Dutch-processed cocoa powder! It adds a depth of flavor that elevates the pie so much more.
I also recommend allowing the pie to chill overnight if you can; it gives the filling a chance to fully set up and creates a more delightful texture. Nothing beats that silky texture! After cooling, I like to lightly cover it with plastic wrap to keep its freshness intact.
Lastly, if you have a vanilla bean lying around, feel free to scrape the seeds into the pie filling for an extra touch of luxury. It’s these little nuances that make the pie feel even more special, and trust me, your taste buds will thank you!
Common Mistakes to Avoid
One common mistake I made in the beginning was not stirring the mixture continuously while it cooked. Letting it sit can lead to clumping, and no one wants chunky chocolate pudding in their pie! So keep that whisk moving and enjoy the soft bubbling sounds of chocolate magic happening in your pot. (See the next page below to continue…)