Bishops Chocolate Pie is a timeless Southern dessert that brings rich chocolate flavor and creamy texture together in perfect harmony. This pie has been a favorite for generations, known for its smooth chocolate filling and flaky crust that melts in your mouth. Whether you’re baking for a special occasion or simply craving a decadent treat, this recipe never disappoints.
We love how simple ingredients come together to create something so indulgent and satisfying. With just a few steps, you can whip up a pie that’s both elegant and comforting. Let’s dive into this classic recipe and make a dessert that’s sure to impress family and friends alike.
Ingredients
To craft an authentic Bishop’s Chocolate Pie, gathering the right Ingredients is essential. Below, we break down each component to ensure perfect results every time.
For the Crust
- 1 ¼ cups all-purpose flour – provides the base structure
- ¼ teaspoon salt – enhances the crust flavor
- 8 tablespoons unsalted butter, chilled and cut into small cubes – creates flakiness
- 3-4 tablespoons ice-cold water – binds the dough without melting butter
For the Chocolate Filling
- 1 cup granulated sugar – balances the richness
- ⅓ cup unsweetened cocoa powder – for deep chocolate intensity
- ¼ cup all-purpose flour – thickens the filling
- ⅛ teaspoon salt – heightens the chocolate flavor
- 2 ½ cups whole milk – adds creaminess
- 3 large egg yolks, lightly beaten – enriches texture
- 2 tablespoons unsalted butter – lends smoothness and shine
- 1 teaspoon vanilla extract – rounds out the flavor
For the Topping
- 1 cup heavy cream, chilled – whips into airy topping
- 2 tablespoons powdered sugar – sweetens without graininess
- ½ teaspoon vanilla extract – complements chocolate perfectly
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 1 ¼ cups + ¼ cup | Crust base and filling thickener |
| Unsalted butter | 8 tbsp (crust) + 2 tbsp (filling) | Flakiness and smoothness |
| Granulated sugar | 1 cup | Sweetens filling |
| Unsweetened cocoa | ⅓ cup | Chocolate flavor |
| Salt | ¼ tsp + ⅛ tsp | Flavor enhancer |
| Whole milk | 2 ½ cups | Creamy texture |
| Egg yolks | 3 large | Richness |
| Ice-cold water | 3-4 tbsp | Dough binder |
| Heavy cream | 1 cup | Whipped topping |
| Powdered sugar | 2 tbsp | Sweetener for topping |
| Vanilla extract | 1 ½ tsp (total) | Adds depth to filling and topping |
This carefully selected list ensures our Bishop’s Chocolate Pie will be rich, creamy, and delightfully indulgent.
Tools and Equipment
To make the Bishop’s Chocolate Pie perfectly, having the right Tools and Equipment on hand is essential. This ensures a smooth workflow and helps us achieve that rich, creamy texture and flaky crust every time.
Essential Baking Tools
- 9-inch pie dish: A glass or ceramic pie dish works best to evenly distribute heat for a golden-brown crust.
- Mixing bowls: Use multiple sizes for combining crust ingredients, chocolate filling, and whipped topping.
- Measuring cups and spoons: Precise measurements of ingredients like flour, sugar, and cocoa powder are key to consistent results.
- Pastry blender or food processor: For cutting butter into flour when making the flaky pie crust.
- Whisk: Essential for blending egg yolks, cocoa, and milk smoothly to avoid lumps in the chocolate filling.
- Rolling pin: To roll out the pie dough evenly to fit the pie dish.
- Rubber spatula: Useful for scraping down bowls and folding ingredients gently.
- Saucepan: A medium-sized heavy-bottomed saucepan to cook the chocolate custard without scorching.
- Fine-mesh sieve (optional): To sift cocoa powder and flour, ensuring no clumps in the filling.
- Electric mixer or hand mixer: For whipping the heavy cream topping until it forms soft peaks.
- Cooling rack: To cool the baked pie and prevent soggy crust.
Baking and Preparation Tools Table
| Tool | Purpose | Notes |
|---|---|---|
| 9-inch pie dish | Baking the pie crust and filling | Glass or ceramic preferred |
| Mixing bowls | Mixing and combining ingredients | Multiple sizes recommended |
| Measuring cups/spoons | Accurate ingredient portioning | Essential for baking precision |
| Pastry blender | Cutting butter into flour for crust | Can substitute with food processor |
| Whisk | Blending custard ingredients evenly | Avoids lumps in filling |
| Rolling pin | Rolling out pie dough evenly | Use light dusting of flour |
| Rubber spatula | Scraping and folding ingredients gently | Keeps mixtures smooth |
| Saucepan | Cooking chocolate custard | Heavy-bottomed to prevent burning |
| Fine-mesh sieve | Sifting dry ingredients | Optional but improves texture |
| Electric mixer | Whipping cream topping | Hand or stand mixer works |
| Cooling rack | Cooling baked pie evenly | Prevents soggy bottom crust |
Tips for Best Results
“Using a chilled pie dish and cold butter for the crust helps achieve that signature flaky texture our Bishop’s Chocolate Pie is known for.”
We recommend chilling your rolling pin and mixing bowls briefly as well, especially in warm environments. This keeps the butter from melting prematurely.
By assembling these Tools and Equipment before we start, we set ourselves up for success. This preparation guarantees smooth steps from crust to creamy chocolate filling and the perfect whipped cream topping.
Prep Work
Before diving into the baking process, we must complete essential Prep Work to ensure a smooth and successful Bishops Chocolate Pie. Proper preparation sets the foundation for a flaky crust and a luscious chocolate filling that embodies this classic Southern dessert.
Preparing the Crust
We begin by chilling our ingredients to achieve the signature flaky texture.
- Butter: Cut into small cubes and keep chilled until use.
- Water: Prepare ice-cold water; this slows gluten development, preventing toughness.
- Flour and Salt: Measure precisely and mix evenly.
Our steps:
- Combine all-purpose flour and salt in a large bowl.
- Using a pastry blender or food processor, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice-cold water, one tablespoon at a time, mixing with a fork until the dough just comes together.
- Shape the dough into a flat disc, wrap with plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the fat to harden, promoting a flaky crust.
| Ingredient | State | Measurement |
|---|---|---|
| All-purpose flour | Sifted | 1 1/4 cups |
| Salt | Fine | 1/4 teaspoon |
| Unsalted butter | Cold, cubed | 1/2 cup (1 stick) |
| Ice-cold water | Freshly chilled | 3-4 tablespoons |
Preparing the Filling Ingredients
Getting the chocolate filling components ready is crucial for the perfect silky texture and rich flavor.
- Granulated sugar, cocoa powder, and flour: Measure and sift together to avoid lumps and promote even cooking.
- Separate egg yolks from whites carefully to ensure a smooth custard base.
- Milk: Use whole milk and keep it at room temperature for better blending.
- Butter and vanilla extract: Measure accurately; these ingredients add creaminess and depth.
Steps to prepare filling ingredients:
- Sift sugar, unsweetened cocoa powder, all-purpose flour, and salt into a medium mixing bowl.
- In a separate bowl, lightly beat the egg yolks.
- Have your whole milk ready to pour gradually into the saucepan during cooking.
- Measure out butter and set aside to melt into the hot chocolate mixture.
- Prepare vanilla extract to stir in at the end for aromatic richness.
| Ingredient | State | Measurement |
|---|---|---|
| Granulated sugar | Sifted | 1 cup |
| Unsweetened cocoa powder | Sifted | 3 tablespoons |
| All-purpose flour | Sifted | 3 tablespoons |
| Salt | Fine | 1/4 teaspoon |
| Whole milk | Room temperature | 2 cups |
| Egg yolks | Separated | 3 large |
| Unsalted butter | Room temperature | 3 tablespoons |
| Vanilla extract | Pure | 1 teaspoon |
By thoroughly completing our Prep Work and organizing ingredients, we pave the way for a seamless assembly of the Bishops Chocolate Pie, ensuring every bite will be decadently rich with that smooth chocolate filling and flaky crust we aim for.
Directions
Follow these clear steps to create an authentic Bishops Chocolate Pie with a perfectly flaky crust and luscious chocolate filling topped with a creamy finish.
Making the Crust
- Combine dry ingredients: In a large mixing bowl, whisk together all-purpose flour and salt.
- Cut in butter: Add chilled unsalted butter cut into small cubes. Use a pastry blender or food processor pulses to incorporate butter until the mixture resembles coarse crumbs with pea-sized pieces.
- Add ice water: Gradually pour ice-cold water one tablespoon at a time. Mix gently with a rubber spatula until the dough just comes together without being sticky.
- Form dough and chill: Gather dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to ensure a flaky crust.
- Roll out dough: On a lightly floured surface, roll dough to a 12-inch circle, about 1/8 inch thick.
- Transfer to pie dish: Carefully place dough into a 9-inch pie dish. Trim overhanging edges and crimp as desired. Chill in the refrigerator while preparing filling.
Preparing the Chocolate Filling
- Sift dry ingredients: In a medium bowl, sift together granulated sugar, unsweetened cocoa powder, all-purpose flour, and salt to remove lumps and combine evenly.
- Heat milk: In a saucepan over medium heat, warm whole milk just until steaming—avoid boiling.
- Mix egg yolks: In a separate bowl, whisk egg yolks until smooth.
- Temper eggs: Gradually whisk about half the hot milk into the egg yolks to raise their temperature without scrambling.
- Combine mixture: Return the tempered egg mixture to the saucepan with remaining milk and dry ingredients. Cook over medium heat, whisking constantly, until the filling thickens and coats the back of a spoon, about 5 to 7 minutes.
- Add butter and vanilla: Remove from heat and whisk in unsalted butter and vanilla extract until fully incorporated and silky smooth.
- Cool filling: Allow the rich chocolate filling to cool slightly before pouring it into the prepared crust.
Baking the Pie
- Preheat oven: Set oven temperature to 350°F (175°C).
- Fill crust: Pour the cooled chocolate filling into the chilled pastry shell, spreading evenly.
- Bake: Place the pie on the middle rack and bake for 30 to 35 minutes. The filling should be set around the edges but still slightly jiggly in the center.
- Cool completely: Remove pie and let it cool on a wire rack before adding the topping. This ensures the filling firms up perfectly.
Adding the Topping
- Whip cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread topping: Gently spread whipped cream over the cooled chocolate filling to form a smooth, fluffy layer.
- Chill before serving: Refrigerate the finished Bishops Chocolate Pie for at least 1 hour to let the flavors meld and the topping set.
| Step | Key Temperature & Time |
|---|---|
| Chill dough | 30 minutes |
| Heat milk | Warm, not boiling |
| Cook filling | 5–7 minutes until thickened |
| Bake pie | 350°F (175°C) for 30–35 min |
| Chill after topping | Minimum 1 hour |
Serving Suggestions
To fully enjoy our Bishops Chocolate Pie, presentation and accompaniments are key. Here are the best ways to serve this rich Southern dessert so it truly shines on your table.
Classic Whipped Cream Topping
Top each slice with a generous dollop of freshly whipped cream made from heavy cream, powdered sugar, and vanilla extract. The light airy sweetness balances the deep chocolate custard perfectly. For extra flair, use a piping bag to create elegant swirls.
Complementary Flavors and Garnishes
Enhance the pie’s flavor with these simple yet impactful garnishes:
- Chocolate shavings or cocoa powder dusting add texture and deepen the chocolate experience.
- Fresh raspberries or sliced strawberries introduce a tangy contrast to the smooth, creamy pie.
- A sprinkle of toasted pecans or walnuts delivers a satisfying crunch.
Serving Temperature and Storage Tips
We recommend serving Bishops Chocolate Pie chilled. Allow it to rest in the refrigerator at least 2 hours before slicing. The custard firms up nicely enhancing the creamy texture and intensifying the chocolate flavor.
| Step | Detail |
|---|---|
| Temperature | Serve cold, refrigerated for 2+ hours |
| Slicing | Use a warm knife for clean slices |
| Storage | Refrigerate covered up to 3 days |
| Reheating | Best served cold, avoid reheating |
Beverage Pairings
Pair this decadent pie with beverages that highlight its richness:
- A cup of strong black coffee or espresso cuts through the sweetness.
- A glass of full-bodied red wine such as Cabernet Sauvignon complements the chocolate notes.
- For a non-alcoholic option, try vanilla almond milk or chilled milk for a nostalgic pairing.
Serving Ideas for Special Occasions
For holidays and gatherings, consider these presentation ideas:
- Serve slices on pretty dessert plates with a drizzle of caramel sauce or chocolate ganache.
- Add a scoop of vanilla bean ice cream alongside for an indulgent twist.
- Garnish the serving platter with edible flowers or mint sprigs for added color and sophistication.
“Serving is where the magic happens. Our preferences for temperature, topping, and pairings transform the Bishops Chocolate Pie into an unforgettable dessert moment.”
By following these tips, we ensure every bite of our Bishops Chocolate Pie Recipe is delightfully rich, visually appealing, and perfectly complemented.
Storage Tips
To maintain the rich flavor and creamy texture of our Bishop’s Chocolate Pie, proper storage is essential. Follow these steps to keep the pie fresh and delicious:
- Refrigerate promptly: After serving or once the pie has cooled completely, place it in the refrigerator. The chocolate custard filling and whipped cream topping require cold storage to prevent spoilage and preserve texture.
- Cover tightly: Use plastic wrap or an airtight container to cover the pie. This prevents the pie from absorbing any unwanted fridge odors and keeps the crust from becoming soggy.
- Optimal refrigeration time: Store the pie for up to 3 days. Beyond this, the delicate custard may lose its smoothness, and the crust texture may deteriorate.
“Chilling the pie for several hours before serving intensifies the flavors and firms up the filling for perfect slicing.”
If you need to freeze the pie for longer storage, follow these guidelines:
| Step | Instructions |
|---|---|
| Wrap thoroughly | Wrap the pie tightly in plastic wrap then aluminum foil to avoid freezer burn. |
| Freeze duration | Freeze up to 1 month for best quality. |
| Thawing | Thaw slowly in the refrigerator overnight before serving. |
Avoid freezing the whipped cream topping. Instead, add freshly whipped cream after thawing for the best presentation and taste.
By following these Storage Tips, we ensure every bite of our Bishop’s Chocolate Pie remains as indulgent and luscious as when first served.
Conclusion
Bishops Chocolate Pie is more than just a dessert—it’s a celebration of rich flavors and comforting textures that bring people together. With its simple ingredients and straightforward preparation, it’s a recipe we can all master in our own kitchens.
Whether you’re serving it for a special occasion or just treating yourself, this pie promises to deliver a memorable experience every time. Let’s keep this Southern classic alive by sharing it with those we love and enjoying every decadent bite.
Frequently Asked Questions
What is Bishop’s Chocolate Pie?
Bishop’s Chocolate Pie is a classic Southern dessert known for its rich, creamy chocolate filling and flaky crust. It’s a smooth, custard-like pie perfect for special occasions or satisfying chocolate cravings.
What ingredients are needed for Bishop’s Chocolate Pie crust?
The crust requires all-purpose flour, salt, unsalted butter, and ice-cold water to create a flaky, tender base for the pie.
What makes the chocolate filling in this pie special?
The filling combines granulated sugar, unsweetened cocoa powder, flour, salt, whole milk, egg yolks, unsalted butter, and vanilla extract, resulting in a rich, creamy, and indulgent chocolate custard.
What tools are essential for making Bishop’s Chocolate Pie?
Key tools include a 9-inch pie dish, mixing bowls, measuring cups and spoons, pastry blender or food processor, whisk, rolling pin, rubber spatula, saucepan, and electric mixer.
How do you prepare the crust to ensure it’s flaky?
Use chilled butter and ice-cold water, mix ingredients gently, form the dough without overworking, and chill it before rolling out to maintain flakiness.
What is the best way to prepare the pie filling?
Sift the dry ingredients, heat milk, carefully temper the egg yolks to prevent curdling, then cook the mixture until thickened for a smooth custard texture.
How should the pie be baked?
Preheat the oven, fill the chilled crust with cooled filling, and bake until the custard is set. After baking, let the pie cool before adding the whipped cream topping.
How should Bishop’s Chocolate Pie be served?
Serve chilled with freshly whipped cream, optionally garnished with chocolate shavings, berries, or nuts. Pair with coffee or red wine for an enhanced experience.
What are the best storage practices for this pie?
Refrigerate the pie covered tightly and consume within three days. For longer storage, freeze the pie (excluding whipped cream), and thaw overnight in the fridge before serving.
Can the whipped cream topping be frozen?
No, it’s best to add the whipped cream fresh after thawing the pie, as freezing can affect its texture and flavor.