Go Back
Chocolate Cream Pie Recipe

Chocolate Cream Pie

A spectacular, old-fashioned dessert featuring a buttery pie crust filled with a rich, silky homemade chocolate custard and topped with fresh whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
4 hours
Total Time 4 hours 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • For the Base:
  • 1 9-inch pie crust, baked and completely cooled (store-bought or homemade)
  • For the Chocolate Custard Filling:
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks lightly beaten
  • 6 ounces semi-sweet chocolate finely chopped (or premium chocolate chips)
  • 2 tablespoons unsalted butter cut into pieces
  • 1 teaspoon pure vanilla extract
  • For the Whipped Topping:
  • 1 1/2 cups heavy whipping cream very cold
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Chocolate shavings or curls for garnish

Equipment

  • Standard 9-inch pie dish
  • Medium heavy-bottomed saucepan
  • Wire whisk and silicone spatula
  • Fine mesh strainer (optional, for an extra silky filling)

Method
 

  1. Whisk the Dry Ingredients: In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cornstarch, and salt until completely combined and free of any lumps.
  2. Add Milk and Egg Yolks: Gradually whisk the whole milk and the lightly beaten egg yolks into the dry ingredients. Stir continuously until the mixture is completely smooth.
  3. Cook the Custard: Place the saucepan over medium heat. Cook the mixture, whisking constantly and scraping the bottom and sides of the pan, until it comes to a gentle boil and thickens significantly into a pudding-like consistency. This usually takes about 8 to 10 minutes. Once it bubbles, let it cook while whisking for 1 more minute, then immediately remove the pan from the heat.
  4. Add Chocolate and Butter: Add the finely chopped semi-sweet chocolate, unsalted butter, and vanilla extract to the hot custard. Let it sit for 1 minute to soften the chocolate, then gently whisk until everything is completely melted, smooth, and glossy.
  5. Fill the Crust: For the absolute silkiest texture, you can pour the hot filling through a fine mesh strainer directly into your completely cooled, pre-baked pie crust (this catches any tiny bits of cooked egg). Otherwise, simply pour the hot filling straight into the crust. Use a silicone spatula to smooth the top into an even layer.
  6. Chill the Pie: Press a piece of plastic wrap directly onto the surface of the warm chocolate filling. This prevents a rubbery skin from forming as it cools. Place the pie in the refrigerator to chill for at least 4 hours, or until the filling is completely cold and firmly set.
  7. Whip the Cream: Right before serving, pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl. Beat on medium-high speed until stiff peaks form.
  8. Garnish and Serve: Remove the plastic wrap from the chilled pie. Spread or pipe the fresh whipped cream generously over the top of the chocolate filling. Garnish with a sprinkle of chocolate shavings. Slice with a sharp knife wiped clean between cuts, and serve immediately!

Notes

Whole Milk is Required: Do not substitute the whole milk with skim milk, almond milk, or water. The fat content in the whole milk is absolutely essential for the custard to set up properly and achieve that rich, velvety texture.
Pre-Baking the Crust: Make sure your pie crust is fully baked (blind baked) and completely cooled before pouring in the hot custard. A warm or underbaked crust will become soggy under the moisture of the filling.
Storage: Store any leftover chocolate cream pie loosely covered in the refrigerator for up to 3 days. This pie does not freeze well, as the custard will separate and become watery upon thawing.