Chocolate Cream Pie Recipe

4.96 from 21 votes

Chocolate Cream Pie Recipe

This chocolate cream pie recipe features two types of chocolate in a creamy pudding, a flaky crust, fresh whipped cream, and chocolate curls!!

Prep Time30

Cook Time15

Chill4

Total Time4 45

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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
2 teaspoons vanilla extract

Topping

1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

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

Recipe Tips.

Stir the custard constantly while cooking to keep it smooth and prevent scorching.
Temper the egg yolks slowly with the hot custard so they don't scramble.
Press plastic wrap directly onto the surface of the custard while cooling to prevent a skin from forming.
Chill the pie overnight if possible for the cleanest slices and best texture.
Top with chocolate curls. Use a plain chocolate bar and a vegetable peeler to make chocolate curls.

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, this chocolate cream pie recipe is freezable. Wrap it with plastic wrap and then foil. Freeze it for up to 3 months. Thaw in the fridge before serving.

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