Description
This rich and creamy Chocolate Cream Pie features a smooth chocolate filling set in a crisp pre-baked pie crust, topped with fluffy homemade whipped cream and optional chocolate shavings or cocoa powder for garnish. It’s a perfect dessert for chocolate lovers seeking a classic treat that combines silky texture with decadent flavor.
Ingredients
Scale
Pie Crust
- 1 9-inch pre-made pie crust (graham cracker or traditional)
Chocolate Filling
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Optional Garnish
- Chocolate shavings or cocoa powder
Instructions
- Prepare the pie crust: If using a pre-made crust, follow the package instructions to bake it fully. Allow the crust to cool completely before adding the filling to ensure a crisp base.
- Make the chocolate filling: In a medium saucepan, whisk together granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined. Gradually add the whole milk, whisking continuously to prevent lumps.
- Heat the mixture: Place the saucepan over medium heat and cook while stirring frequently. Continue until the mixture thickens and starts to bubble, about 5 to 7 minutes.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly drizzle about 1 cup of the hot chocolate mixture into the egg yolks while whisking vigorously to slowly raise their temperature without scrambling.
- Add egg mixture to saucepan: Pour the tempered egg yolks back into the saucepan with the remaining chocolate mixture. Continue cooking over medium heat for 2 to 3 more minutes, stirring constantly until the filling is thick and glossy.
- Finish the filling: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract until fully incorporated. Let the filling cool slightly before pouring it into the cooled pie crust.
- Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set firmly.
- Prepare the whipped cream: In a clean mixing bowl, combine the heavy whipping cream and powdered sugar. Beat on medium-high speed until soft peaks form, creating a light and airy topping.
- Top the pie: Spread the whipped cream evenly over the set chocolate filling, covering the entire surface.
- Garnish and serve: Optionally sprinkle chocolate shavings or a dusting of cocoa powder over the whipped cream for added elegance. Slice and serve chilled.
Notes
- Using a high-quality unsweetened cocoa powder greatly enhances the chocolate flavor.
- Make sure the pie crust is completely cool before filling to avoid melting the filling prematurely.
- Whipping the cream just until soft peaks form prevents it from becoming grainy or turning into butter.
- The pie requires several hours of chilling to set properly; overnight refrigeration is best.
- You can substitute half-and-half for some of the whole milk for a slightly lighter filling.
