Chocolate Cream Pie Recipe

5 from 18 votes

Chocolate Cream Pie Recipe

This chocolate cream pie has two types of chocolate in a creamy custard, topped with whipped cream and chocolate curls!!

Prep Time30

Cook Time15

Chill4

Total Time4 45

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

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

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

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, the pie 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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