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Chocolate Cream Pie
5 from 57 votes

Chocolate Cream Pie

This Chocolate Cream Pie features a rich, smooth chocolate custard filling made with semi-sweet chocolate, cocoa powder, and egg yolks poured into an all-butter pre-baked pie crust. Once chilled and set, the pie is topped with softly whipped cream and garnished with chocolate shavings. It delivers a creamy texture and a deep chocolate flavor, balancing sweetness and richness in every bite.

Prep Time
4 hrs
Cook Time
20 mins
Total Time
4 hrs 20 mins
Servings: 8
Course: Dessert
Cuisine: French

Ingredients

Chocolate Custard Filling:
  • 2 Tablespoons butter
  • 1 1/2 cups semi-sweet chocolate may use milk chocolate if you want a sweeter pie
  • 1 teaspoon vanilla extract pure
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 3 Tablespoons cocoa powder unsweetened
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 3 egg yolk
  • 2 cups milk whole
Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • all-butter pie crust pre-baked; recipe referenced
Garnish:
  • chocolate shaved, from bar

Instructions

    Cup of Yum
  1. Place the chopped chocolate, butter, and vanilla extract in a mixing bowl and set aside.
  2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt.
  3. Whisk in 1/2 cup of cold heavy cream until the mixture is smooth. Repeat with another 1/2 cup of the cream. Whisk in the egg yolks.
  4. Place the saucepan over medium heat, and gradually whisk in the whole milk.
  5. Bring to a boil, whisking constantly. Let boil for 1 minute.
  6. Remove the pan from the heat and pour the mixture over the chocolate and butter.
  7. Whisk until the chocolate is melted and the mixture is silky smooth.
  8. Place plastic wrap on surface of the custard to prevent a skin from forming, and chill for 3-4 hours.
  9. Make pie crust and pre-bake according to directions here -- All-Butter Pie Crust Recipe. Let cool. Once cooled and chocolate custard has completely chilled and set-up, spread chocolate filling into pie crust.
  10. In a large mixing bowl, whip heavy cream until soft peaks form. Fold in powdered sugar and continue to beat until peaks form. Spread or pipe over chocolate custard.
  11. Sprinkle with grated chocolate bar.