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 Pecan, Classic Pumpkin, Dutch Apple, Key Lime, Peach & Blueberry, or No-Bake Dulce de Leche, or Grandma’s Apple Pie. So many to choose from! Hope you enjoy!