Double Chocolate Pie

Double Chocolate Pie


"Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping."

Ingredients 4 h 50 m {{adjustedServings}} servings 434 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  2. Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
  3. Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
  4. Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
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Reviews 202

  1. 236 Ratings


I will use this recipe in place of my old standby, which is a blue-ribbon winner. I followed the directions exactly and it came out perfectly. We'll see how the county fair judges like it this year. Please note: one reviewer suggested to add 3 times more chocolate, add more cornstarch, and use whites instead of yolks. If you want a disaster on your hands, go ahead and take that advice!


This pie came out great - It was wonderfully chocolaty! I made it for my husbands B-day and he loved it. I followed the recipe exactly and it was perfect as is and I even live in high altitude. I didn't have any problems with it setting or anything else. The step where you mix the egg yolks separately in a bow is necessary so that the eggs don't cook when you add them to the hot chocolate mixture, if they cook as you add them then you will have lumps of egg yolks in your filling. Having them in a bowl and adding some of the chocolate mixture to them slowly takes the temp down a bit so this doesn’t happen.


For those of you who have a gritty result, I'd say it's not the kind of milk you're using (I used whole) but perhaps you're not dissolving the sugar/milk mixture long enough, or melting the chocolate thoroughly. I whisked this recipe basically constantly and it came out with a lovely texture. It tastes like homemade chocolate pudding. Very good and pretty simple.