Best 13 Triple Chocolate Custard Pie Recipes

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When you think of classic desserts, triple chocolate custard pie probably doesn't come to mind. Yet, it should. This rich, creamy pie is sure to satisfy your sweet tooth while also tantalizing your taste buds with its unique flavor profile. The combination of three kinds of chocolate—dark, milk, and white—creates a decadent and smooth filling that is simply irresistible. The flaky, buttery crust provides the perfect base for the creamy filling and adds a delightful textural contrast. Be prepared for a memorable and enjoyable experience as you indulge in this triple chocolate custard pie.

Let's cook with our recipes!

TRIPLE-CHOCOLATE CUSTARD



Triple-Chocolate Custard image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 9

1 1/2 cups sugar
3/4 cup cocoa powder (recommended: Dutch-process)
1/2 cup cornstarch
1/8 teaspoon coarse salt
3 cups whole milk
3 cups half-and-half
3 ounces bittersweet chocolate
2 tablespoons vanilla extract
3 ounces white chocolate, chopped

Steps:

  • In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.

TRIPLE CHOCOLATE S'MORE PIE



Triple Chocolate S'more Pie image

Provided by Food Network

Categories     dessert

Time 26m

Yield 16 slices as small pieces are

Number Of Ingredients 9

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup dark chocolate chips
1 1/2 cups sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 1/2 cups miniature marshmallows

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool.
  • For filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.
  • For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer.
  • Preheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour.

DIVINE TRIPLE CHOCOLATE PIE



Divine Triple Chocolate Pie image

Make and share this Divine Triple Chocolate Pie recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Pie

Time 2h12m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup unbleached flour, Sifted
1/2 ounce semisweet chocolate, Grated
1/4 teaspoon salt
2 tablespoons water, cold
1/3 cup vegetable shortening
1/4 cup sugar
3 ounces baking chocolate, Cut Up
1 envelope unflavored gelatin
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup milk
1/4 cup sugar
3 large eggs, Separated
1 cup heavy cream, Whipped
sweetened whipped cream
1/2 ounce semisweet chocolate

Steps:

  • CHOCOLATE PIE CRUST:
  • Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.
  • Add the chocolate and water, tossing with a fork, until the dough forms.
  • Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
  • Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate.
  • Fold the extra under the edge of the crust to from a ridge.
  • Flute the edge and prick the entire surface of the pie shell with a fork.
  • Bake at 400 degrees F for 12 minutes or until a golden brown.
  • Cool on a rack.
  • CHOCOLATE PIE:
  • Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
  • Stir in the milk and slightly beaten egg yolks.
  • Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
  • Remove from the heat and stir in the vanilla.
  • Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
  • Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
  • Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition.
  • Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
  • When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
  • Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
  • Chill in the refrigerator until the mixture mounds well when spooned.
  • Turn into the chocolate pie shell.
  • Chill in the refrigerator for 2 hours or until set.
  • To serve, decorate the pie with puffs of sweetened whipped cream.
  • Grate and sprinkle the chocolate over the whipped cream.

Nutrition Facts : Calories 540, Fat 40.1, SaturatedFat 20.3, Cholesterol 153, Sodium 272, Carbohydrate 41.5, Fiber 3.7, Sugar 17, Protein 10.9

CHOCOLATE TRIPLE LAYER PIE



Chocolate Triple Layer Pie image

Number Of Ingredients 4

2 cups cold milk
2 (3 1/2-ounce) packages instant chocolate pudding mix (4-serving size)
1 (8-ounce) container non-dairy frozen whipped topping, thawed and divided
1 Keebler® Ready Crust® graham cracker pie crust

Steps:

  • 1. In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.) Carefully spread 1 1/2 cups of pudding in crust.2. Whisk half of whipped topping into remaining pudding. Spread over pudding in crust.3. Top with remaining whipped topping. Refrigerate at least 4 hours or until set.4. Garnish as desired. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

TRIPLE CHOCOLATE DREAM PIE



Triple Chocolate Dream Pie image

Creamy chocolate pie makes for an indulgent dessert. My light version let's you have this treat without any guilt. Sometimes I add a teaspoon of instant coffee granules to the sugar-cocoa mixture for a mocha pie.- Mary Ann Ring, Bluffton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups graham cracker crumbs
2 tablespoons butter, melted
1 large egg white
FILLING:
2/3 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups fat-free milk
1 large egg, beaten
1/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
TOPPING:
1-1/2 cups reduced-fat whipped topping
1 teaspoon grated chocolate

Steps:

  • Combine the graham cracker crumbs, butter and egg white; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chocolate chips and vanilla., Pour into crust. Refrigerate for at least 2 hours or until firm. Spread whipped topping over filling; sprinkle with grated chocolate.

Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

TRIPLE CHOCOLATE CREAM PIE



Triple Chocolate Cream Pie image

A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.

Provided by dragonkitty

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 16

3 (1.55 ounce) bars dark chocolate, coarsely chopped
1 cup miniature marshmallows
¼ cup milk
1 pinch salt
½ teaspoon vanilla extract
½ cup heavy cream
1 (9 inch) prepared graham cracker crust
3 (1.55 ounce) bars milk chocolate, coarsely chopped
1 cup miniature marshmallows
¼ cup milk
1 pinch salt
½ teaspoon vanilla extract
½ cup heavy cream
1 (8 ounce) tub chocolate whipped topping, thawed
1 (8 ounce) tub whipped topping, thawed
¼ cup miniature semi-sweet chocolate chips, for garnish

Steps:

  • To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
  • Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
  • Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
  • Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g

GRANDMA'S CHOCOLATE CUSTARD PIE



Grandma's Chocolate Custard Pie image

Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.

Provided by TRISTESS00

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
2 tablespoons self-rising flour
1 tablespoon cocoa powder, or more to taste
2 cups whole milk
2 eggs, separated
1 teaspoon vanilla extract
1 pre-baked pie shell
1 pinch white sugar, or to taste
1 dash vanilla extract, or to taste

Steps:

  • Mix sugar, flour, and cocoa powder together in a bowl until well combined.
  • Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
  • Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
  • Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
  • Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g

TRIPLE-CHOCOLATE PUMPKIN PIE



Triple-Chocolate Pumpkin Pie image

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Steps:

  • Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
  • Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  • Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  • Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
  • Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

TRIPLE-LAYER CHOCOLATE PIE



Triple-Layer Chocolate Pie image

Why serve a single-layer chocolate pie when it's just as easy-and three times as delicious-to go with a Triple-Layer Chocolate Pie?

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 4

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 chocolate cookie crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
  • Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM



Triple-Chocolate Pudding Pie with Cappuccino Cream image

Categories     Coffee     Chocolate     Dessert     Bake     Freeze/Chill     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
Chocolate-covered espresso beans

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
  • For filling:
  • Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
  • For topping:
  • Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
  • Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

EASY TRIPLE-CHOCOLATE PUDDING PIE



Easy Triple-Chocolate Pudding Pie image

Chocolatey sandwich cookies both in pie and crust give this easy-to-make chocolate pudding pie its triple-chocolate cred.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 10 servings

Number Of Ingredients 5

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 chocolate cookie crumb crust (6 oz.)
10 vanilla creme-filled chocolate sandwich cookies, halved
1 tub (8 oz.) thawed COOL WHIP Whipped Topping

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
  • Spoon 1-1/2 cups pudding into crust; top with cookies. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over cookie layer in crust.
  • Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

SKINNY TRIPLE CHOCOLATE PIE



Skinny Triple Chocolate Pie image

58% less sat fat • 33% less calories than the original recipe. A luscious dessert for just 160 calories per serving!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 10

Number Of Ingredients 8

1 package (1.4 oz) fat-free, sugar-free instant chocolate pudding mix
1 3/4 cups fat-free milk
1 teaspoon vanilla
1/2 of a package (8 oz) fat-free cream cheese, softened
1/2 of a container (8 oz) Cool Whip lite frozen whipped topping, thawed
1 (6 oz) chocolate-flavor crumb pie shell
1 cup fresh raspberries or Cascadian Farm™ frozen organic raspberries, thawed
1 tablespoon grated semisweet chocolate

Steps:

  • In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
  • Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
  • Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g

TRIPLE CHOCOLATE CUSTARD PIE



Triple Chocolate Custard Pie image

Make and share this Triple Chocolate Custard Pie recipe from Food.com.

Provided by itsnevrenough

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 8

1 cup chocolate syrup
3/4 cup skim milk or 3/4 cup low-fat milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla
1 prepared 9 inch chocolate cookie pie crust
chocolate whipped cream
mint leaf (optional)

Steps:

  • In a small saucepan, stir together syrup, milk, and sugar.
  • Cook over low heat, stirring constantly, until mixture bubbles at edges.
  • Set aside.
  • In a medium bowl, beat together eggs and vanilla until well-blended.
  • While stirring constantly, slowly pour in heated milk.
  • Stir until well combined.
  • Pour into pie shell.
  • Bake in a preheated 350 F oven until knife inserted near center comes out clean, about 40-45 minutes.
  • Cool on wire rack.
  • Serve warm or refrigerate and chill thoroughly to serve cold.
  • Garnish with whipped cream and mint leaves, if desired, just before serving.

Tips:

  • Use high-quality chocolate for the best flavor. A combination of semisweet, bittersweet, and white chocolate works well.
  • Make sure the custard is cooked through before pouring it into the pie crust. Otherwise, the pie will not set properly.
  • Chill the pie for at least 4 hours before serving. This will allow the custard to set and the pie to develop its full flavor.
  • Serve the pie with whipped cream, ice cream, or fresh berries.

Conclusion:

This triple chocolate custard pie is a rich and decadent dessert that is perfect for any occasion. The combination of chocolate custard and chocolate crust is sure to please everyone. With a few simple tips, you can make this pie at home and enjoy it with your family and friends.

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