Chocolate Cream Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill Time: 2

Total Time: 2 25

Servings: slices

Calories: 572kcal

Author: Becky Hardin - Easy Dessert Recipes

This chocolate cream pie is filled with a delicious creamy filling and is garnished with fun chocolate shavings. It’s the perfect dessert and easily a family favorite!

Print Recipe

Equipment

Kitchen Scale (optional)
Pie Pan
Instant Read Thermometer (optional)
Fine-Mesh Sieve

Ingredients

1 9-inch pie crust 213 grams, store-bought or homemade; baked and cooled
1 cup semisweet chocolate chips 170 grams (or chopped baking chocolate)
2 tablespoons unsalted butter 28 grams (¼ stick)
1 teaspoon pure vanilla extract 4 grams
1 cup granulated sugar 200 grams
⅓ cup unsweetened cocoa powder 28 grams
¼ cup cornstarch 28 grams
¼ teaspoon kosher salt
1 cup heavy cream 227 grams
3 large egg yolks 42 grams
2 cups whole milk 454 grams
2 cups whipped cream 120 grams, for garnish
Chocolate curls optional, for garnish

Instructions

Place the chocolate, butter, and vanilla extract in a large bowl and set aside.
1 cup semisweet chocolate chips, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
In a medium saucepan, whisk the sugar, cocoa, cornstarch, and salt together. Add the heavy cream, whisking until the mixture is smooth and lump-free. Whisk in the egg yolks until combined.
1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, ¼ cup cornstarch, ¼ teaspoon kosher salt, 1 cup heavy cream, 3 large egg yolks
Place the saucepan over medium heat, then gradually whisk in the milk. Bring the mixture to a boil, whisking constantly as it thickens, then boil for 1 minute, until 200°F.
2 cups whole milk
Pour the mixture into the bowl with the chocolate, then whisk until melted and smooth.
Pour the mixture through a fine-mesh sieve into another bowl, pressing down on any lumps with a rubber spatula.
Place a piece of plastic wrap directly on the surface of the pudding, allowing it to cool slightly, then transfer it to the prebaked pie shell. Cover the pudding with the plastic wrap again, then chill the pie until set, at least 2-3 hours, up to overnight.
1 9-inch pie crust
Garnish with whipped cream and chocolate curls and serve.
2 cups whipped cream, Chocolate curls

Notes

You can use a graham cracker or Oreo pie crust instead of a classic pie crust.
Feel free to use whatever kind of chocolate you like, such as milk or dark.
If using salted butter, omit the kosher salt.
You can use whipped topping, such as Cool Whip, instead of whipped cream if you prefer.
If you plan to make a homemade pie crust, be sure to bake the crust with pie weights inside to keep it flat.
Use good quality chocolate for the best results; the higher the quality, the better the taste.
If using chocolate bars, chop the chocolate finely to help it melt faster.
Whisk the pudding constantly to prevent overcooking the eggs. Overcooked eggs will lead to scrambled egg pieces in your pudding.
For the best results, use an instant-read thermometer to monitor the temperature of the pudding.
Strain the pudding to remove any lumps or cooked egg pieces before adding it to the pie crust.
Do not top the pie with whipped cream until it has been thoroughly chilled; otherwise, the whipped cream will melt into the pie, ruining the texture.
I recommend waiting to top the pie with whipped cream until just before serving; otherwise, the whipped cream may begin to deflate.

Storage: Store chocolate cream pie loosely covered with plastic wrap in the refrigerator for up to 2 days.

Nutrition