Chocolate Cream Pie
This Chocolate Cream Pie is the ultimate chocolate lover's dessert, featuring a silky smooth from-scratch chocolate custard filling made with real dark chocolate and cocoa powder, topped with clouds of homemade vanilla-scented whipped cream and delicate chocolate shavings. It strikes the perfect balance between indulgent and not overly sweet, with a velvety texture that sets up beautifully for clean, pretty slices every time. Impressive enough for special occasions yet surprisingly simple to make at home, this make-ahead friendly pie delivers bakery-quality results that will make everyone at the table go quiet with delight.
Equipment
- Medium saucepan 2-3 quart capacity
- Whisk balloon whisk recommended for smooth custard
- Mixing bowls various sizes
- Fine-mesh strainer for removing lumps from custard
- Electric mixer or stand mixer for whipped cream
- Rubber spatula
- Measuring cups and spoons
- Plastic wrap to prevent skin from forming on custard
- Wire rack for cooling pie crust
- Vegetable peeler for making chocolate shavings
Ingredients
For the Crust
- 1 prepared 9-inch pie crust baked and cooled; store-bought or homemade
For the Filling
- 3/4 cup granulated sugar 150g
- 1/3 cup cocoa powder 30g, unsweetened
- 1/4 cup cornstarch 30g
- 1/4 teaspoon salt 1.5g
- 2 1/4 cups whole milk 510ml
- 3 egg yolks large
- 2 tablespoons butter 28g, unsalted
- 1 teaspoon vanilla extract 5ml, pure
- 4 oz dark chocolate 113g, chopped, at least 60% cacao
For the Topping
- 1 1/2 cups heavy cream 360ml, cold
- 3 tablespoons powdered sugar 23g
- 1/2 teaspoon vanilla extract 2.5ml, pure
- chocolate shavings for garnish, made from a chocolate bar
Instructions
- If using a store-bought crust, bake according to package directions and cool completely on a wire rack. If making your own crust, blind bake at 375°F (190°C) for 15-18 minutes until golden brown, then cool completely.
- In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until no lumps remain.
- Pour about 1/2 cup of the whole milk into the dry ingredients and whisk until you have a smooth paste. Gradually whisk in the remaining milk until completely smooth.
- Place the saucepan over medium heat and cook, whisking constantly, for 8-10 minutes until the mixture thickens and starts to bubble. The custard should coat the back of a spoon when ready.
- In a small bowl, whisk the egg yolks until smooth. Slowly drizzle about 1 cup of the hot custard mixture into the yolks while whisking constantly to temper them. Pour the egg mixture back into the saucepan while whisking.
- Return the saucepan to medium heat and cook for 2-3 more minutes, whisking constantly, until the mixture thickens further and becomes glossy with a pudding-like consistency.
- Stir in the chopped dark chocolate, butter, and vanilla extract until completely melted and incorporated. The filling should be smooth, glossy, and deeply chocolate-flavored.
- Pour the filling through a fine-mesh strainer into a clean bowl to remove any lumps. Let it cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
- Pour the chocolate custard into your cooled pie crust and spread it evenly with a rubber spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours or overnight until the filling is completely set. Don't skip this step—patience is key for perfect slices.
- When ready to serve, pour the cold heavy cream into a chilled mixing bowl. Add the powdered sugar and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Don't overbeat.
- Remove the plastic wrap from the chilled pie. Spread or pipe the whipped cream over the entire surface. Use a vegetable peeler to create chocolate shavings from a chocolate bar and sprinkle generously over the whipped cream.
Notes
- Use high-quality chocolate: The chocolate is a star ingredient, so don't skimp—look for chocolate with at least 60% cacao for the best flavor.
- Whisk constantly while cooking: This prevents lumps and keeps the custard from scorching on the bottom of the pan.
- Temper the eggs properly: Adding hot liquid too quickly will scramble the eggs, so take your time with this step.
- Strain the custard: Even if it looks smooth, straining removes any small lumps and creates a silky texture.
- Chill thoroughly: The filling needs at least 4 hours to set properly—overnight is even better.
- Keep cream cold: For the best whipped cream, chill your bowl and beaters in the freezer for 15 minutes before whipping.
- Don't overbeat the cream: Stop as soon as stiff peaks form to avoid grainy or separated cream.
- Top just before serving: Add the whipped cream within an hour or two of serving for the best texture.
- Make-ahead friendly: Prepare the entire pie (except whipped cream) up to 2 days in advance and keep covered in the refrigerator.
- Storage: Cover loosely with plastic wrap or aluminum foil and refrigerate for up to 3 days. Freeze the filling (without whipped cream) for up to 2 months or the whole pie for up to 1 month.
- Variations: Try mint chocolate (add 1/2 tsp peppermint extract), mocha (add 2 tbsp instant espresso powder), peanut butter chocolate (spread 1/2 cup creamy peanut butter in crust first), white chocolate (replace dark chocolate and cocoa powder), chocolate orange (add 1 tbsp orange zest), or bourbon chocolate (stir in 2 tbsp bourbon).
- Graham cracker crust option: A chocolate or regular graham cracker crust works beautifully. Mix 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter and 2 tbsp sugar, then press into pie dish.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 48gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 135mgSodium: 180mgPotassium: 280mgFiber: 2gSugar: 34gVitamin A: 12IUCalcium: 10mgIron: 8mg
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