Decadent Chocolate Cream Pie
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5.0
51 reviews
Excellent
Decadent Chocolate Cream Pie
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Every bite of this chocolate cream pie is pure decadence, with a rich homemade chocolate custard and a cloud of freshly whipped cream on top.
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Ingredients
Graham Cracker Crust
- 1 1/2 cups crushed graham cracker
- 1/3 cup granulated sugar
- 6 tablespoons salted butter melted
Chocolate Filling
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 cup milk
- 1 cup heavy cream
- 3 ounces unsweetened baking chocolate roughly chopped
- 3 tablespoons chocolate chips semi-sweet or milk chocolate
- 3 large egg yolks
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
Stabilized Whipped Cream
- 3 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 375°F (190°C). In a medium mixing bowl, combine 1 1/2 cups crushed graham cracker and 1/3 cup granulated sugar. Gradually pour in 6 tablespoons salted butter (melted), mixing until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and sides of a 9-inch pie plate to form an even crust. Bake for 7 minutes, then cool completely on a wire rack.
Chocolate Pie Filling
- In a medium saucepan, whisk together 3/4 cup granulated sugar and 1/3 cup cornstarch. Add the 1 cup milk, 1 cup heavy cream, 3 ounces unsweetened baking chocolate (roughly chopped), and 3 tablespoons chocolate chips. Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes.
- Remove the saucepan from heat. In a small bowl, whisk 3 large egg yolks. Gradually add 1/3 cup of the warm chocolate mixture to the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan. Return the pan to medium heat and cook for an additional 90 seconds, stirring continuously.
- Remove the saucepan from heat and stir in 2 tablespoons salted butter and 1 teaspoon vanilla extract until the butter is fully melted and incorporated. Pour the filling into the prepared crust. Allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, or until fully set.
Stabilized Whipped Cream
- To prepare the whipped cream topping, sprinkle 1 teaspoon unflavored gelatin over 3 tablespoons cold water in a small bowl. Let it sit for 5 minutes to bloom. Microwave the mixture on high for 5–10 seconds, or until the gelatin dissolves and becomes clear.
- In a large mixing bowl, whip 1 cup heavy cream with a hand mixer or stand mixer until soft peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, then gradually pour in the melted gelatin while continuing to whip. Beat until stiff peaks form.
- Spread the whipped cream evenly over the chilled pie. Garnish with shaved chocolate or a dusting of cocoa powder, if desired.
Notes
- For a chocolate crust, substitute crushed Oreos or chocolate graham crackers for the graham crackers.
- Ensure the pie is fully chilled before adding the whipped cream topping to maintain its stability.
Nutrition Information
Show Details
Serving
1slice
Calories
637kcal
(32%)
Carbohydrates
57g
(19%)
Protein
7g
(14%)
Fat
45g
(69%)
Saturated Fat
27g
(135%)
Cholesterol
189mg
(63%)
Sodium
259mg
(11%)
Potassium
210mg
(6%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
1385IU
(28%)
Vitamin C
0.3mg
(0%)
Calcium
115mg
(12%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 637kcal | 32% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 189mg | 63% |
| Sodium | 259mg | 11% |
| Potassium | 210mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 1385IU | 28% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 115mg | 12% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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