Chocolate Cream Pie Recipe
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5.0
63 reviews
Excellent
Chocolate Cream Pie Recipe
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This chocolate cream pie has two types of chocolate in a creamy custard, topped with whipped cream and chocolate curls!!
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Ingredients
- 1 (9-inch) pie crust store bought or our Homemade Pie Crust Recipe
- 3 tablespoons unsalted butter
- 1¼ cups semi sweet chocolate chips
- ¾ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 tablespoons cocoa powder
- 2 cups milk
- 3 egg yolks beaten
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
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Instructions
- Bake the pie crust in a 9-inch pie pan according to the package or recipe directions. Set aside to cool.
- Combine butter and chocolate chips in a large glass or metal bowl; set aside.
- In a large saucepan, whisk together sugar, cornstarch, cocoa, and salt. Add the milk slowly and whisk until combined.
- Bring the mixture to a simmer over medium heat, stirring constantly to prevent the milk from scorching.
- Once the mixture has reached a simmer, simmer, stirring continuously, for 1 minute, until thickened.
- Remove from the heat and pour ½ cup of the mixture into the egg yolks, quickly stirring to prevent the eggs from curdling.
- Pour the egg yolk mixture into the custard mixture and stir to combine.
- Return the pot to medium heat and bring the custard back to a simmer. Simmer for 1 minute, stirring constantly.
- Remove from the heat and stir in the vanilla until smooth.
- Place a strainer over the bowl of chocolate and butter and pour the hot custard mixture into the bowl, pressing it through the strainer to remove any lumps. Let sit for a couple of minutes, then stir until butter and chocolate are melted.
- Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.
- To assemble the pie, pour the cooled custard into the cooled pie crust. Chill for at least 4 hours or overnight.
- Just before serving, beat the 1 cup of cream till soft peaks form. Beat in vanilla and powdered sugar. Spread over pie and garnish with chocolate curls if desired.
Notes
- Make ahead of time. Add a thin layer of Whipped Cream to help keep the pie from drying out. Cover pie with plastic wrap and refrigerate for 2-3 days.
- STORE. Keep leftovers in the pie plate or in individual containers. Press plastic wrap over the pieces to help keep the exposed chocolate filling from developing a thick skin on top.
- FREEZE. While the texture is best when freshly made, the pie is freezable. Wrap it with plastic wrap and then foil. Freeze it for up to 3 months. Thaw in the fridge before serving.
Nutrition Information
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Serving
8g
Calories
559kcal
(28%)
Carbohydrates
58g
(19%)
Protein
9g
(18%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
123mg
(41%)
Sodium
221mg
(9%)
Potassium
419mg
(12%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
747IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
202mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 559kcal | 28% |
| Carbohydrates | 58g | 19% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 123mg | 41% |
| Sodium | 221mg | 9% |
| Potassium | 419mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 202mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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