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Chocolate Cream Pie Recipe

This chocolate cream pie has two types of chocolate in a creamy custard, topped with whipped cream and chocolate curls!!

Prep Time
30 mins
Cook Time
30 mins
Chill
4 hrs
Total Time
4 hrs 45 mins
Servings: 8
Calories: 559 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Bake the pie crust in a 9-inch pie pan according to the package or recipe directions. Set aside to cool.
  2. Combine butter and chocolate chips in a large glass or metal bowl; set aside.
  3. In a large saucepan, whisk together sugar, cornstarch, cocoa, and salt. Add the milk slowly and whisk until combined.
  4. Bring the mixture to a simmer over medium heat, stirring constantly to prevent the milk from scorching.
  5. Once the mixture has reached a simmer, simmer, stirring continuously, for 1 minute, until thickened.
  6. Remove from the heat and pour ½ cup of the mixture into the egg yolks, quickly stirring to prevent the eggs from curdling.
  7.  Pour the egg yolk mixture into the custard mixture and stir to combine.
  8. Return the pot to medium heat and bring the custard back to a simmer. Simmer for 1 minute, stirring constantly.
  9. Remove from the heat and stir in the vanilla until smooth.
  10. 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.
  11. Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.
  12. To assemble the pie, pour the cooled custard into the cooled pie crust. Chill for at least 4 hours or overnight.
  13. 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

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

% 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.