Chocolate Cream Pie Recipe
User Reviews
5
Chocolate Cream Pie Recipe
Description
The recipe begins by baking a 9-inch pie crust, either store-bought or homemade, to provide a crisp, flaky base. While the crust cools, a chocolate custard is prepared by melting butter and semi-sweet chocolate chips, then whisking together sugar, cornstarch, cocoa powder, salt, and milk to create a smooth mixture. This is heated carefully to thicken, then tempered with beaten egg yolks to add richness without curdling.
Once combined and cooked to a thickened custard, the mixture is strained to remove any lumps and poured into the baked crust, where it sets into a firm yet creamy filling. The pie is finished with a topping of whipped cream sweetened with powdered sugar and flavored with vanilla extract, balancing the dense chocolate custard with lightness.
The pie can be prepared ahead and chilled, with a thin whipped cream layer helping prevent drying. Proper storage involves plastic wrap pressed on the surface to maintain smoothness, and the pie can be frozen for up to three months, thawing in the refrigerator before serving. This dessert pairs well as a satisfying end to a meal with a classic chocolate and cream texture combination.
Ingredients
- 1 (9-inch) pie crust store bought or our Homemade Pie Crust Recipe
- 3 tablespoons butter unsalted
- 1¼ cups semi sweet chocolate chips
- ¾ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 tablespoons cocoa powder
- 2 cups milk
- 3 egg beaten, yolk
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
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
- This pie can be made in advance and refrigerated 2-3 days to develop flavor and texture.
- A thin layer of whipped cream under the main topping helps prevent the pie filling from drying out.
- Cover pie tightly with plastic wrap pressed onto the filling to avoid a thick skin forming.
- The pie freezes well when wrapped with plastic and foil; freeze up to 3 months and thaw in the fridge before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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