Go Back
–+ servings
Chocolate Cream Pie

Chocolate Cream Pie

Classic chocolate cream pie with a crisp baked crust, silky stovetop chocolate custard, and fresh whipped cream
No ratings yet
PRINT PIN
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8

INGREDIENTS

Crust

  • 1 9 inch pie crust
  • unbaked or blind baked
  • 1 egg white for brushing optional.

Chocolate Filling

  • 3 cups whole milk
  • 3 large egg yolks
  • 3 4 cup granulated sugar
  • 1 4 cup cornstarch
  • 1 4 tsp fine salt
  • 6 oz semisweet chocolate chopped
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract.

Whipped Topping

  • 1 1 2 cups heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract.

Garnish

  • chocolate shavings
  • cocoa powder.

INSTRUCTIONS

Crust

  • heat oven to 375 F
  • if using an unbaked crust dock the bottom and line with parchment then fill with pie weights
  • bake until edges are light golden about 15 minutes then remove weights and bake 5 to 8 minutes more until set
  • brush warm crust with egg white optional and bake 1 minute to seal then cool completely.

Chocolate Filling

  • whisk sugar cornstarch and salt in a saucepan then gradually whisk in milk until smooth
  • cook over medium heat whisking constantly until thickened and bubbling 6 to 10 minutes
  • whisk egg yolks in a bowl then slowly whisk in about 1 cup of hot mixture to temper
  • return tempered yolks to saucepan and cook 1 to 2 minutes whisking until glossy and thick
  • remove from heat and stir in chocolate and butter until melted then stir in vanilla
  • pour filling into cooled crust and press plastic wrap directly on the surface.

Chill and Serve

  • refrigerate until fully set at least 4 hours
  • whip cream powdered sugar and vanilla to medium peaks
  • spread or pipe whipped cream over chilled pie and garnish
  • slice with a hot dry knife for clean cuts.

Notes

1. Use bittersweet chocolate for a darker filling 2. substitute 2 percent milk for a slightly lighter texture but avoid nonfat 3. for deeper chocolate add 1 to 2 tbsp cocoa powder with the sugar 4. keep the custard moving to prevent scorching and strain if needed for extra smoothness 5. make up to 24 hours ahead and top with whipped cream shortly before serving

Nutrition

Calories: 520kcal | Carbohydrates: 55g | Protein: 7g | Fat: 32g