Chocolate Pie

This simple chocolate pie recipe is great for entertaining. It delivers richness with a hint of nostalgia (especially if you grew up loving old-fashioned diners), and the creamy filling will surely satisfy any lover of chocolate pudding.

That filling balances intense chocolate flavor by using both unsweetened and dark chocolate. You can use chocolate bars or chocolate chips, but choose a high-quality brand like Guittard or Scharffen Berger, if possible. Can’t find good unsweetened chocolate? Substitute 6 Tbsp. unsweetened cocoa powder plus 2 Tbsp. refined coconut oil. Once you get the custard on the stovetop, stay close—it thickens fast. Whisk constantly, making sure to get into the corners of the pan for a smooth, lump-free filling.

Originally made with Nabisco’s Famous Chocolate Wafers (now discontinued), the pie shell can be made with Oreo cookie crumbs, Goya’s Chocolate Maria Cookies, or any chocolate graham cracker. But if you’re short on time, a store-bought chocolate cookie crust works too.

We like a whipped cream topping here, but you’ll have some leftover egg whites, which you can transform into meringue if preferred. You can make this chocolate pie a day ahead—just wait to add the topping until right before serving, and garnish with chocolate shavings or extra crushed cookies if you’re feeling fancy.