Rich and creamy, this evaporated milk chocolate pie is what dessert dreams are made of! A silky-smooth chocolate pudding is tucked inside a buttery graham cracker crust. This chocolate satin pie recipe will be a hit with your family!
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Chocolate satin pie with evaporated milk
I believe when the phrase “easy as pie” was coined, they must have meant this evaporated milk chocolate pie. While traditional chocolate cream pie involves quite a few steps, there is nothing easier than making this delicious chocolate satin pie!
The crispy graham cracker crust holds the rich chocolate pudding filling, and it’s simply amazing! It’s the kind of pie you want to keep in the back of your mind year-round. It requires only 10 minutes prep. That makes it handy for birthdays, the crazy holiday rush, and literally any occasion in between.
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Reasons to love evaporated milk chocolate pie
- Flavor: Semi-sweet chocolate and evaporated milk give this pie a rich, creamy chocolate flavor, completed with a buttery pie crust.
- Texture: The chocolate pie filling has a silky, satin-like texture that contrasts wonderfully with the crunchy graham cracker crust.
- No-Bake: This is a no-bake chocolate pie. It just needs a little time to chill in the refrigerator before serving.
- Simple ingredients: This incredible chocolate pie is made with only 4 basic ingredients.
- Ease: Chocolate pie with evaporated milk is super easy! You can cook the pudding in the microwave or on the stovetop.
- Time: This easy chocolate pie recipe takes 10 minutes to put together, plus about 3 hours in the fridge.
Evaporated milk chocolate pie looks so impressive that no one will guess it’s made with only 4 ingredients. Just don’t tell anyone how easy it is; it’ll be our little secret! Check the recipe card below for exact measurements.
- Graham cracker pie crust: A graham cracker crust is a great choice here. I used homemade graham cracker crust, but a storebought pie shell is a convenient choice to save time. You could also use a classic pie crust if you prefer that flavor.
- Evaporated milk is canned thickened milk. It lends the chocolate filling a wonderful creaminess and smoothness without being too rich. You need a can of full-fat evaporated milk, not skim or fat-reduced. And be sure not to accidentally get sweetened condensed milk.
- Egg yolks help to stabilize the pudding. Save the egg whites for meringue cookies or coconut macaroons.
- Semi-sweet chocolate delivers the best chocolate flavor and the right amount of sweetness. I find that bittersweet or dark chocolate is just a bit too strong and not sweet enough. You can chop up a chocolate bar or use chocolate chips. In any case, be sure to use the best quality chocolate you can get your hands on.
It’s perfectly fine to leave the chocolate pie unadorned since it has that gorgeous smooth top. Still, I like to garnish my chocolate pie with tuffs of sweetened whipped cream and chocolate shavings.
You can also cover the entire pie in a mound of whipped cream. Dusting your chocolate satin pie with cocoa powder or a drizzle of melted chocolate would look appealing, too.
You mostly need a microwave-safe mixing bowl. If you prefer to cook the chocolate pudding on the stovetop, grab a medium saucepan and a wooden spoon. You also want to have a whisk and rubber or silicone spatula handy.
How to make chocolate pie with evaporated milk
There are 2 ways to prepare the pie. The pudding filling can be cooked in the microwave or stovetop. I’ll show you both methods, so you can choose the one that suits you best. Let’s get to it!
- Break up egg yolks. Place the egg yolks in a large, microwave-safe mixing bowl and break them up with a whisk. Add the evaporated milk and whisk until perfectly combined and you no longer see streaks of egg yolk.
- Heat mixture. Heat in the microwave on high for 2 minutes. Then take the bowl out and whisk vigorously. Microwave for another 2 minutes on high until the mixture thickens.
- Melt chocolate. Add the chopped chocolate and stir until completely melted. If necessary, microwave for 30 seconds to help the melting process.
- Combine yolks and milk. In a medium saucepan, whisk together the evaporated milk and egg yolks until very well combined. To avoid scrambled yolks, make sure the yolks are fully incorporated.
- Thicken. Cook over medium heat, constantly stirring, until the mixture starts to simmer and thickens slightly. Be careful not to boil.
- Add chocolate. Remove the saucepan from the heat and stir in the chopped chocolate until fully melted and the mixture is smooth.
- Assemble pie. Pour the chocolate mixture right away into the pie crust and smooth over the top.
- Chill. Let cool to room temperature, then chill in the fridge for at least 3 hours or overnight.
- Garnish + serve. If desired, garnish your chocolate pie with whipped cream and chocolate shavings. Serve immediately or keep refrigerated until ready to serve. Cut into slices and enjoy!
Tips for the best chocolate satin pie
Here are some tips and tricks I find helpful when making chocolate pie with evaporated milk. Keep them in mind, and you will have success with the recipe!
- Chop the chocolate small. The chocolate will melt easier and more evenly if you chop it into fine pieces.
- Stir constantly if cooking the chocolate filling on the stove. It’s especially important in the beginning to ensure no egg yolk gets stuck at the bottom of the pan and scrambles.
- Strain the pudding if you notice bits of cooked egg yolk. It makes the filling smoother.
- Pour the pudding immediately into the pie crust. The pudding will start to set and form a skin quickly, so don’t let it sit around after cooking. Instead, pour it directly into your pie shell.
- Vanilla extract: 1 teaspoon vanilla extract adds sweetness and complexity to the filling.
- Almond extract: Almond extract highlights the chocolate aroma so well. For the best flavor, add 1/2 teaspoon vanilla extract + 1/2 teaspoon almond extract.
- Mint extract: To make a holiday-themed chocolate mint pie, stir 1 teaspoon peppermint extract into the filling. Decorate your pie with crushed candy canes or peppermint starlights.
- Espresso powder will bring out the chocolate flavor even more. Add 1 teaspoon instant espresso powder when you cook the evaporated milk and egg yolks.
- Cinnamon: 1/2 teaspoon ground cinnamon creates a cozy, warm aroma. It’s my personal favorite for Thanksgiving and Christmas.
- Pie crust: Feel free to swap out the graham cracker crust for a traditional pastry crust or an Oreo cookie crust.
What is the best chocolate for this evaporated milk pie?
Let’s talk chocolate! My recipe calls for semi-sweet chocolate, which roughly has a cocoa percentage of 35-40%. It creates a rich chocolate flavor and has enough sugar to sweeten the pie.
I also recommend chopping up a chocolate bar as opposed to chocolate chips. Bar chocolate is far better for baking because it contains no additives to help hold it in shape.
In a pinch, you can use high-quality chocolate chips. By high quality, I mean brands like Guittard, Ghirardelli, or Callebaut. Nestle’s artisan chocolate chips would also be a good option.
Why is my chocolate satin pie runny?
There are 2 reasons why your chocolate pie might end up runny. For one, you may not have cooked the evaporated milk and egg yolks long enough. You need to heat them until the mixture starts to thicken noticeably.
It’s also important to chill the pie. The chocolate pudding filling needs time in the refrigerator to firm up and set. If the pie is too warm, the filling will still be liquid and not set all the way through.
Can I make this with milk or white chocolate?
No, I recommend sticking with semi-sweet chocolate. You might get away with milk chocolate if you like a light chocolate flavor. But white chocolate is too soft and the filling will not set properly.
Can I make this recipe with condensed milk?
Yes, you can use sweetened condensed milk in place of evaporated milk. Just note that the pie will turn out a lot sweeter.
What about whole milk or half-and-half?
Whole milk is too thin for this chocolate satin pie recipe; the same goes for 2% and skim milk. However, you can use half-and-half or even heavy cream in place of evaporated milk.
How to store evaporated milk pie
You can store the chocolate pie for up to 3 days. Keep it covered with plastic wrap or foil. It tastes delicious cold, but you can set it out on the counter for 30 minutes to warm up a little.
Making chocolate satin pie ahead of time
Evaporated milk chocolate pie is perfect to make the day before. That way, the pie has plenty of time to chill and set up nicely, and you can focus on other things.
Simply make the pie, put it in the fridge, and pull it out when it’s time to serve. Such a lifesaver on busy holidays like Thanksgiving and Christmas!
Can you freeze evaporated milk chocolate pie?
Yes! You can freeze the whole pie or individual slices for 2 to 3 months. Wrap the pie airtight in 2 layers of plastic wrap and place inside a large freezer bag. To defrost, let the pie thaw in the fridge overnight.
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