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5.0 from 51 votes

Decadent Chocolate Cream Pie

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.

Prep Time
25 mins
Cook Time
25 mins
Cooling Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 8 slices
Calories: 637 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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

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

% 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.