Print

Chocolate Cream Pie

chocolate cream pie - featured image
Print Recipe

This easy, decadent chocolate cream pie features a silky-smooth chocolate custard filling nestled in a flaky crust and topped with billowy whipped cream. It’s a show-stopping dessert that’s simple enough for a weeknight and perfect for any occasion.

Ingredients

Scale
  • 1 9-inch pie crust, baked and cooled (homemade or store-bought)
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 ounces semisweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, cut into cubes
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). If using a homemade crust, blind-bake with pie weights for 20 minutes, then remove weights and bake another 10–15 minutes until golden. Cool completely.
  2. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add milk and cream, whisking to combine. Place pan over medium heat and bring to a gentle simmer, whisking constantly (about 4–5 minutes) until no lumps remain.
  3. In a bowl, whisk egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into yolks, whisking to prevent curdling. Pour yolks back into the saucepan and return to medium heat.
  4. Continue whisking over medium heat until mixture thickens and bubbles (about 2–3 minutes). It should coat the back of a spoon.
  5. Remove from heat. Add chopped bittersweet and semisweet chocolate, butter, and vanilla. Whisk until completely smooth and glossy.
  6. Pour mixture through a fine-mesh sieve into a clean bowl to strain for extra silkiness.
  7. Pour chocolate filling into cooled pie crust. Smooth the top with a spatula. Press plastic wrap directly on the surface to prevent skin from forming.
  8. Refrigerate for at least 4 hours (overnight is best) until the filling is set.
  9. In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form (about 2 minutes with electric mixer).
  10. Remove plastic wrap from pie. Heap whipped cream onto the pie, swirling with a spoon. Sprinkle with chocolate shavings or dust with cocoa powder.
  11. Slice with a sharp knife, wiping between cuts for clean slices. Serve chilled.

Notes

For best results, use high-quality chocolate bars instead of chips. Straining the filling ensures a silky texture. Chill the pie overnight for optimal set. For gluten-free or dairy-free adaptations, swap the crust and dairy ingredients as needed. Whip cream just before serving for fluffiest results. If the filling is runny, chill longer; if too thick, add a splash of milk and whisk gently.

Nutrition

Keywords: chocolate cream pie, chocolate pie, easy dessert, custard pie, whipped cream pie, holiday dessert, potluck dessert, classic pie, creamy chocolate pie, pie recipe

Find it online: https://jodierecipes.com/chocolate-cream-pie-recipe-easy-silky-decadent-dessert/