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Chocolate Cream Pie

Chocolate Cream Pie is a timeless dessert that perfectly marries rich chocolate flavor with a silky smooth creaminess, featuring a luscious chocolate filling nestled in a buttery pie crust.
Prep Time30 minutes
Cook Time15 minutes
Total Time4 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Creamy, Pie
Servings: 8 servings

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Electric Mixer
  • Pie Pan

Ingredients

Crust

  • 1 9-inch pre-made pie crust Choose a graham cracker or traditional pie crust.

Filling

  • 1 cup granulated sugar Sweetens the chocolate filling.
  • 1/3 cup unsweetened cocoa powder Use high-quality cocoa for deep flavor.
  • 1/4 cup cornstarch Thickens the pie filling.
  • 1/4 teaspoon salt Enhances chocolate flavor.
  • 2 3/4 cups whole milk Adds creaminess to the filling.
  • 4 large egg yolks Contributes to creaminess.
  • 2 tablespoons unsalted butter Adds silky texture.
  • 1 teaspoon vanilla extract Adds warmth to the flavor.
  • 1 cup heavy whipping cream For topping.
  • 2 tablespoons powdered sugar Sweetens the whipped cream.

Garnish

  • chocolate shavings or cocoa powder Optional for garnish.

Instructions

  • Prepare the pie crust: If using a pre-made crust, follow the package instructions for baking. Allow the crust to cool completely before adding the filling.
  • Make the chocolate filling: In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until well combined. Gradually add the whole milk while whisking continuously to prevent lumps from forming.
  • Heat the mixture: Place the saucepan over medium heat and cook, stirring frequently, until the mixture begins to thicken and bubble, about 5 to 7 minutes.
  • Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly drizzle about 1 cup of the hot mixture into the egg yolks while whisking vigorously to temper them.
  • Add the egg mixture to the saucepan: Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Continue to cook over medium heat for an additional 2 to 3 minutes, stirring constantly until thick and glossy.
  • Finish the filling: Remove from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Allow to cool slightly before pouring into the cooled pie crust.
  • Chill the pie: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  • Prepare the whipped cream: In a mixing bowl, combine heavy whipping cream and powdered sugar. Beat on medium-high speed until soft peaks form.
  • Top the pie: Once the filling has set, spread the whipped cream evenly over the top of the chocolate filling.
  • Garnish and serve: Sprinkle chocolate shavings or cocoa powder over the whipped cream if desired. Slice and serve chilled.

Notes

This pie can be made a day in advance, making it perfect for parties or gatherings. Store leftovers in the refrigerator for up to 3 days.