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Chocolate Cream Pie

Bring something special to the table with this well-loved recipe.

Prep Time
30 mins
Cook Time
30 mins
Chill Time
6 hrs 30 mins
Servings: 8
Calories: 558 kcal

Ingredients

cream cheese pie dough
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon baking powder
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • ¼ cup (2 ounces) cream cheese, cold and cut into small cubes
  • 2 teaspoons apple cider vinegar
  • 1 to 2 teaspoons ice cold water
filling
  • 1 ½ cups sugar
  • 3 ½ tablespoons cornstarch
  • 3 egg yolks
  • 5 ½ ounces American Heritage Chocolate Block, chopped , melted and cooled (plus more for garnish)
  • ½ teaspoon vanilla extract
  • 2 ½ cups whole milk
  • 1 tablespoon unsalted butter, softened
topping
  • ½ cup heavy cream
  • 2 tablespoons sugar

Instructions

    Cup of Yum
  1. Preheat oven to 400˚F.
  2. Crust: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
  3. Lightly flour a clean surface and roll dough out into a 14” circle, about ¼ inch thick. Place dough into a 9 inch pie dish, trimming off the excess dough.
  4. Using the back of a fork, crimp the edge of the pie and prick the bottom of the pie crust with the fork as well, all over.
  5. Place a sheet of parchment in the unbaked pie crust and fill with dry beans or dry rice. Place pie crust onto a baking sheet and blind-bake for 10 to 15 minutes or until the edges just begin to brown.
  6. Remove crust from the oven and carefully remove the beans/rice and parchment. Place the partially baked crust back into the oven and continue to bake until the edge is golden brown and the crust has baked through, an additional 10 to 15 minutes. Remove from the oven and allow crust to cool completely.
  7. Filling: Pour all filling ingredients, except the butter into a saucepan and whisk together until smooth. Place over medium-low heat and cook until the mixture thickens enough to sit on itself, constantly whisking to ensure the mixture doesn’t curdle, about 12 minutes.
  8. Stir butter into the chocolate cream mixture and place saucepan directly into an ice bath, stirring the mixture every now and then to make sure a skin doesn’t form on top.
  9. Once the mixture has cooled completely, pour it into the cooled pie shell, smoothing down the top. Refrigerate for at least 6 hours (and for up to 3 days).
  10. Place the cream and sugar in a mixing bowl and whisk together until soft to medium peaks form. Top the pie with the soft whipped cream and finish with some freshly grated American Heritage Chocolate Block. Slice and serve.

Notes

  • *Makes 1 (9”) pie

Nutrition Information

Calories 558kcal (28%) Carbohydrates 72g (24%) Protein 7g (14%) Fat 29g (45%) Saturated Fat 17g (85%) Cholesterol 135mg (45%) Sodium 149mg (6%) Potassium 202mg (6%) Fiber 2g (8%) Sugar 55g (110%) Vitamin A 841IU (17%) Calcium 125mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 558

% Daily Value*

Calories 558kcal 28%
Carbohydrates 72g 24%
Protein 7g 14%
Fat 29g 45%
Saturated Fat 17g 85%
Cholesterol 135mg 45%
Sodium 149mg 6%
Potassium 202mg 4%
Fiber 2g 8%
Sugar 55g 110%
Vitamin A 841IU 17%
Calcium 125mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.