Chocolate Cream Pie

This Chocolate Cream Pie features a buttery pie crust filled with a rich, silky chocolate custard and topped with fluffy whipped cream. It’s an irresistible dessert for holidays, special occasions, or anytime you’re craving chocolate.

Ingredients

Pie Crust

• 1 (9-inch) baked pie crust, completely cooled

Chocolate Filling

• 1 cup (200 g) granulated sugar
• ¼ cup (30 g) cornstarch
• ¼ teaspoon salt
• 3 cups (720 ml) whole milk
• 4 large egg yolks, lightly beaten
• 6 oz (170 g) semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

Whipped Cream Topping

• 1½ cups (360 ml) heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnishes

• Chocolate shavings
• Cocoa powder
• Chocolate curls
• Fresh berries

Instructions

1. Bake the Pie Crust

• Bake the pie crust according to the package or recipe directions.
• Let it cool completely.

2. Make the Chocolate Filling

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 8–10 minutes).
4. Slowly whisk a small amount of the hot mixture into the egg yolks to temper them.
5. Pour the tempered egg mixture back into the saucepan.
6. Cook for 2 more minutes, whisking constantly.
7. Remove from the heat and stir in the chopped chocolate, butter, and vanilla until smooth.

3. Fill the Pie

• Pour the warm chocolate filling into the cooled pie crust.
• Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
• Refrigerate for at least 4 hours, or until fully set.

4. Make the Whipped Cream

• Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

5. Assemble

• Spread or pipe the whipped cream over the chilled pie.
• Garnish with chocolate shavings or curls, if desired.

6. Serve

• Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Tips

• Use good-quality semisweet chocolate for the richest flavor.
• Chill the pie thoroughly before serving so the filling slices cleanly.
• Keep the heavy cream cold for the fluffiest whipped topping.
• Store the pie covered in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: About 4 hours 40 minutes
Servings: 8 slices