By Matt Pittman
Matt Pittman's recipe takes this silky chocolate classic for a wood-fired spin. Using a pre-made crust makes it as simple to make as it is delicious.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1 | pre-made pie shell, unbaked |
2 Cup | whole milk |
2/3 Cup | Sugar |
3 Large | egg yolks, beaten |
1/4 Teaspoon | kosher salt |
2 Tablespoon | cocoa powder |
3 Tablespoon | (heaping) cornstarch |
1/2 Teaspoon | vanilla extract |
Whipped cream, for serving | |
Chocolate bar, for shaving (optional) |
1
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
Place the pie shell on the grill grates and bake according to the package instructions. Remove from the grill and let cool to room temperature.
1 pre-made pie shell, unbaked
3
Meanwhile, set up a double boiler and bring the water to a simmer. Add the milk, sugar, egg yolks, salt, cocoa powder, and cornstarch to the top of the double boiler and whisk until completely combined. Cook, whisking constantly, until thickened, 10-15 minutes. Remove the custard from the heat and let cool to room temperature, about 20 minutes.
2 Cup whole milk
2/3 Cup Sugar
3 Large egg yolks, beaten
1/4 Teaspoon kosher salt
2 Tablespoon cocoa powder
3 Tablespoon (heaping) cornstarch
4
Stir the vanilla into the chocolate custard, then pour the custard into the pie shell. Transfer to the refrigerator and chill overnight.
1/2 Teaspoon vanilla extract
5
When ready to serve, top the pie with whipped cream and chocolate shavings if desired, then slice into wedges. Enjoy!
Whipped cream, for serving
Chocolate bar, for shaving (optional)