This can happen for several reasons: if the cooking process was rushed, if the filling wasn’t carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn’t given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.
Can I make this recipe gluten free?
Yes! Use use gluten free Oreos for the crust – the rest of the ingredients are gluten free!
Chocolate Cream Pie FAQs
The combination of semi-sweet chocolate and unsweetened chocolate provides the perfect, rich, chocolaty, not-too-sweet custard filling. You may play around with the semi-sweet chocolate, but you must maintain 2 ounces of unsweetened chocolate. Unsweetened chocolate adds structure because it boasts more cocoa solids which are rich in starches, a natural thickener.
No, it is CRUCIAL to use quality baking chocolate for this recipe or your filling will be grainy. Set yourself up for success by using QUALITY baking chocolate such as Ghirardelli brand. Baking chocolate is cooled, hardened chocolate liquor with a high percentage of cocoa butter because it’s intended to be baked with and therefore melts beautifully when making the filling, whereas, chocolate chips contain less cocoa butter and will not melt seamlessly and can leave you with stubborn chocolate pieces (i.e. they’re not suitable for melting).
Keep those leftover egg whites! Leftover egg whites can be stored in a sealed container and refrigerated for up to 4 days OR they can be frozen for several months. (Use an ice cube tray if you want to keep them in individual, easy-to-measure portions.) Use them for omelets, soufflé, angel food cake, pavlova, royal icing or candied nuts.
No, do not substitute either the heavy cream or half and half in this recipe. You need the higher fat content in both products to make a creamy chocolate filling and whip the stabilized whipped cream to stiff peaks. Using whole milk, non-dairy milk, or another lower fat alternative will result in runny pie filling and the whipped cream won’t hold its shape.
Stabilized whipped cream is simply heavy cream that has been whipped with gelatin in order to give it structure. I am a huge fan because it allows you to prepare any dessert 100% ahead of time. It holds its shape long after the last bite is gone without weeping or melting. Stabilized whipped cream is made by dissolving unflavored gelatin in water then whipping it into the heavy cream until stiff peaks form – that’s it! It doesn’t alter the flavor one bit. If you want to make traditional whipped cream, skip the gelatin and water. You must wait until serving to add the whipped cream, otherwise, it can deflate and melt.
Yes, but prepare yourself for a different tasting pie! I recommend using regular Oreos to make the crust to embrace all of the rich chocolate deliciousness! You may, however, use gluten-free Oreos if you need to keep this dessert gluten-free.
Yes, this pie would be delicious with a traditional Pie Crust (be sure to blind bake it first), Pecan Graham Cracker Crust or traditional Graham Cracker Crust, however, Oreos are still my favorite! If you use Graham crackers, you’ll use 12 whole sheets, 6 tablespoons butter and ¼ cup granulated sugar.
If your chocolate pie is runny, it’s likely the filling wasn’t cooked long enough to coagulate. Bring the filling to a simmer until a few bubbles burst on the surface and it reaches about 160 degrees. Take care, however, because you also don’t want to overcook the filling which will make it very dense, and can even make it start to weep and separate.
A chocolate pie can not set up if it doesn’t have enough cornstarch, egg yolks, or the filling wasn’t cooked to 160 degrees. Use this trusted recipe and you won’t have any problems!
100 Yr Old – Chocolate Pie Recipe – Old Fashioned Baking Doesn’t Have to be Hard
FAQ
Why does my chocolate pie get runny?
Why does my chocolate pie not set?
Why is my cream pie watery?
Will my chocolate pie thicken as it cools?