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Bittersweet Double Chocolate Pie

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Calling all Chocoholics!!!!!  If you fall under the title of Chocoholic, you will love this Chocolate Pie.  I’ll be honest here, I’m don’t claim to be a true Chocoholic, but I actually enjoyed stealing a small sliver of this pie.  I usually find myself liking chocolate recipes that contain good cocoa or bittersweet chocolate, therefore, I decided to include both in this very chocolaty pie.  I made a graham cracker crust using finely crushed chocolate graham crackers which included the addition of Hershey’s rich cocoa.  Then I made a rich creamy filling, using Ghirardelli bittersweet chocolate.  Need I say more?

Here’s how I made this awesome bite of Chocolate Heaven

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I started with the crust….I crushed up several chocolate graham crackers with my rolling pin.  Of course, you don’t have to be old school here like me….you can use a blender or pulse them in a food processor…

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Next for some added chocolaty richness, I added some pure unsweetened Hershey’s cocoa…

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And just a tiny bit of sugar…

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I mixed everything together and poured in some melted butter…then mixed it all together with a fork…

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Next I patted the crumb mixture into a 9″ deep dish pie dish.  I find using a measuring spoon helps to pat the mixture into the sides of the pie plate…

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I baked the crust for about 15 minutes until the edges felt firm, and the crust was dry and removed it from the oven to cool while making the filling…

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Now for the wonderful chocolate filling…  I started by coarsely chopping up some wonderful bittersweet Ghirardelli chocolate…

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I also shaved some into a small bowl using my box grater for garnish later…

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Next I separated some eggs and placed the yolks only in a large measuring cup, and whisked them with a fork…

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Now on to the good stuff….I placed some sugar, cornstarch and salt in a medium sauce pan, (sorry no picture).  Then I added in some 2% milk and a lot of half and half, and my chopped chocolate… 

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And I whisked it all together over medium heat…

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Until the chocolate melted and everything started looking real chocolaty…oh yes…and I did not stop whisking, or the mixture would have started to stick to the bottom of my pan.  I hate it when that happens…

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I kept whisking until the cornstarch had time to do its job, and the mixture had started to thicken.  At that point, I kept whisking the mixture for another couple of minutes…

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I moved my pan from the heat and poured about one cup of the hot filling into the egg yolks while whisking constantly.  I whisked the filling and eggs together and poured the mixture back into the pan.  This is called tempering…it keeps the eggs from curdling or cooking up into scrambled eggs when you add them to the hot filling…

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Then I brought the mixture back to a bubbling boil while whisking constantly and reduced the heat to low and whisked for about one more minute and removed the pan from the heat…

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I added a little bit of real butter to the hot filling…

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And some pure vanilla bean paste, because I had some on hand, but I would usually use pure vanilla extract…  

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Then I whisked everything together to blend in the butter and vanilla, and poured the filling into my cooled chocolate crust…

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I refrigerated the pie for about three hours until it was very chilled and firm…

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Then I whipped up some homemade fresh whipped cream, so fast and easy…I poured some heavy whipping cream into the bowl of my stand mixer and attached the whisk attachment…

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I added in some powdered sugar, and a little bit of cornstarch, and some real vanilla.  The cornstarch stabilizes the whipping cream, so you can let it sit out for several hours and it won’t weep…

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I whisked it on high speed for a couple of minutes until it was nice and thick…

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And I spread it over the chilled filling, and sprinkled on my shaved chocolate…
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YUM!!!  This picture was actually taken, after the pie had been sitting out for a few hours, because I almost forgot to take a picture.  As you see, the whipped cream is not weeping.  It almost looks like meringue, but it’s not.  It’s pure delicious whipped cream.

Make this easy chocolate pie for the chocoholics in your life, or make it for yourself and don’t tell anyone else…


Cindy @ My Country Table


Bittersweet Double Chocolate Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40


A rich decadent chocolate pie, with Hershey’s rich cocoa in the crust and bittersweet Ghirardelli chocolate in the filling. A double chocolate delight!



For the Crust

  • 12 chocolate graham crackers
  • 1 tablespoon sugar
  • 1 tablespoon Hershey’s cocoa, or any good cocoa
  • 1 stick real butter, melted

For the Filling

  • 2 bars, 4 ounces each, Ghirardelli Bittersweet Chocolate, 60% Cacao, divided
  • 1 1/2 cups sugar
  • Pinch of salt
  • 5 tablespoons cornstarch
  • 1 cup 2% milk
  • 2 1/2 cups half and half cream
  • 5 egg yolks, slightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon real butter

For the Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees.

For the Crust

  1. Crush the chocolate graham crackers until they are fine, using a rolling pin, blender or food processor. Add the sugar and cocoa and mix together. Add the melted butter and mix well, until all of the dry mixture is moistened.
  2. Pat the crumb mixture into the bottom and sides of a 9″ deep dish pie dish. Bake for about fifteen minutes until the edges are firm and the crust is dry. Remove from oven to cool while making the filling.

For the Filling

  1. Separate 5 eggs, and place the egg yolks in a large 2 cup measuring cup or bowl and whisk with a fork. Set aside.
  2. Coarsely chop 7 ounces of the two chocolate bars and set aside. Shave or grate the remaining 1 ounce of chocolate to use as garnish for the pie and set aside.
  3. Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the milk, half and half and chopped chocolate. Bring to a bubbling boil over medium heat while whisking constantly. Continue to whisk and cook for about two minutes until the mixture is thickened. Remove from the heat.
  4. Pour about 1 cup of the hot filling into the egg yolks and whisk vigorously for a few seconds. Pour the mixture back into the pan and return to medium heat. Bring the mixture back to a bubbling boil. Reduce the heat to low and boil for about one more minute. Remove from heat.
  5. Add the butter and vanilla and mix well. Pour the hot filling into the cooled chocolate crust. Chill for 3 to 6 hours before adding whipped cream or serving.

For the Whipped Cream

  1. Pour the heavy whipping cream into the bowl of a stand mixer, using the whisk attachment, or use a hand mixer.
  2. Add the powdered sugar, cornstarch and vanilla. Mix on low for about 30 seconds to incorporate the dry ingredients. Turn mixer to high and mix until the whipped cream stands in peaks on its own when the mixer it stopped.
  3. Spread the whipped cream over the pie filling and sprinkle with the shaved chocolate.
  4. Serve and enjoy!


  • The egg whites can be saved and used for meringue if you like meringue instead of whipped cream on your pie.


  • Serving Size: 8


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