Chocolate Cream Pie

Chocolate Cream Pie

Chocolate Cream Pie is my new favorite! It’s so rich and creamy, silky smooth with delicious chocolate flavor, and a big pile of whipped cream on top!

To start, you’ll need a fully cooked pie crust. For step-by-step instructions on how to blind bake a pie crust, check out these instructions or this video. This can be done a day ahead. Cool completely and wrap in plastic overnight.

For the filling, it’s just one pot on the stove. The hardest part is separating egg whites from egg yolks, so if you can do that, you can make this pie! To avoid making a mess, I like to stand over the sink when I separate yolks and just let the whites drip down the drain (unless saving for another use).

To activate the cornstarch, the filling needs to come to a boil, but not for long. As soon as it boils, reduce it to a very low simmer and whisk constantly for about 1-2 minutes. Whisking will help prevent the filling from cooking in a layer on the bottom of the pot. The filling may have a few lumps or imperfections in it. This doesn’t bother me, but if you want a perfectly smooth filling you can run it through a blender or use an immersion blender to smooth it out.

As soon as the filling is done, pour it into your crust and cover the surface with a buttered piece of parchment. The parchment will prevent a “pudding skin” from forming on top. After cooling completely and just before serving, remove the parchment and add your whipped cream!

Looking for some other pie recipes? Check out our Bourbon PecanClassic PumpkinDutch Apple,  Key LimePeach & Blueberry, or No-Bake Dulce de Leche, or Grandma’s Apple Pie. So many to choose from! Hope you enjoy!

Chocolate Cream Pie

Ingredients

For Crust:

 

For Filling:

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 2 cups milk
  • 1 cup half and half
  • 1 teaspoon vanilla extract
  • 7 ounces semi-sweet chocolate chips or chunks
  • 2 Tablespoons butter

 

For Topping:

  • 1 cup chilled heavy cream
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla extract

 

For Garnish:

  • Grated chocolate

Instructions

  1. In a medium pot, whisk together sugar, cornstarch and salt. Add yolks and whisk again until well combined. Add milk and half and half and whisk again. While whisking, bring mixture to boil over medium heat. Then immediately reduce heat to low and simmer, while whisking, and cook for about 1-2 minutes. Add chocolate and butter and whisk again until filling is fully combined, thick and smooth.
  2. Pour filling into fully-cooked pie crust. Smooth top with a spatula. Grease a piece of parchment paper with butter. Cover surface of filling with buttered parchment (to prevent “pudding skin” from forming) and refrigerate to cool completely.
  3. Just before serving, beat cream with sugar and vanilla until soft peaks form. Spoon whipped cream on top of pie. Garnish with grated chocolate, if desired, and serve.

 

Make-Ahead Tip: The filing can be made a day ahead. Store in a bowl in the refrigerator. Cover surface of filling with buttered parchment to prevent the skin from forming. The crust can also be made a day ahead. Cool completely and wrap in plastic overnight. You can also pour the filling in the pie crust the day before. Just be sure to use the buttered parchment, store in the refrigerator, and don’t add whipped cream until just before serving.

 

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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