Chocolate Cream Pie
Chocolate Cream Pie is an especially good idea. And it’s an especially good idea for a number of reasons:
- #1: It’s an incredibly easy pie to make, even if you’re not the best pie baker.
- #2: It’s a good recipe to cross off the ‘ol bucket list.
- #3: Adults love it as much as kids do.
- #4: It’s chocolate (duh).
- #5: It’s impressive. It looks like you did something amazing.
- #6: People will think you bought it at a bakery (or one of those pie restaurants).
Here’s a little something about how it comes together: The sweet, creamy base is heated in a saucepan until the mixture begins to thicken.
It should look a little something like this.
Unsweetened chocolate is stirred in, where it will melt quickly.
And then you’ve got this! At this point, you must try with all of your might not to taste a spoonful. I’m warning you now… your chocolate filling may not make it into the pie pan. It’s totally addicting.
That creamy chocolate filling- so warm and wonderful just lures you in and is willing you to take a bite! Don’t do it! You won’t be able to stop!
Scrape that delicious chocolate mess into a baked pie crust. You can get all fancy here and use your great grandmother’s best pie crust recipe, or you can use the store bought stuff and just bake it. It really doesn’t matter all that much since the chocolate is the star of the show in this pie.
I’m not afraid to buy the store-bought crust, by the way. I certainly take the time to make homemade pie crust once in a while, but in a pinch I will buy the store-bought stuff. It’s decent enough to use sometimes.
Spread it out evenly in the crust and set the pie aside to cool completely.
Add a layer of whipped cream on top (I whipped heavy whipping cream with a small amount of added sugar), then shave some chocolate on top (how to do that is in the tips in the recipe below). Refrigerate it for several hours or overnight, then slice and eat.
Here are a few final reasons why Chocolate Cream Pie is an especially good idea:
- #7: You don’t even have to bother with a homemade crust if you don’t want to.
- #8: See number 4 again.
- #9: Because everyone you serve this to will love you forever.
- And finally Number Ten: You can’t stop eating it (wait… maybe that’s not such an incredibly good idea, after all)!
Yield: One 9-inch pie
Prep Time: 30 minutes
Cook Time: 15 minutes
Chocolate Cream Pie
Ingredients:
- One baked 9-inch crust
- 1 1/4 cups granulated white sugar
- 2 tablespoons All Purpose Gold Medal® Flour
- 2 tablespoons + 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 egg yolks
- 4 ounces chopped unsweetened chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream (liquid cream)
- 1 tablespoon granulated white sugar
- 1 chocolate bar (such as Hersheys)
Directions:
- In a medium saucepan, whisk together the sugar, flour, cornstarch and salt.
- In a medium bowl, use an electric mixer to combine the milk and egg yolks. Gradually whisk the milk/eggs into the saucepan to combine with the sugar mixture. Turn heat to medium and continue to whisk the mixture until the mixture thickens. This is the bummer part because it will take about 15 minutes. Just keep stirring gently (or put a kid on the task to stir for you), until the mixture comes to a full boil and has thickened to the consistency in the photo shown (pudding-like). Remove the pan from heat and stir in the chocolate, butter and vanilla. Whisk until the chocolate is fully incorporated.
- Pour the chocolate custard into the baked pie shell. Set it aside to cool completely. If serving same day, whip the cream with the sugar and spread it on top of the chocolate layer. Shave curls of chocolate onto the whipped cream. Refrigerate for several hours until ready to serve. If serving tomorrow, place plastic wrap over the pie, then add the whipped cream and shaved chocolate the next day, at least an hour before serving.
Tips:
- To shave the chocolate bar: I like to soften up the chocolate a little bit before shaving. I just place it on a paper towel and microwave it for about 5 seconds. Then take a potato peeler and shave the edges of the bar to gather some shavings onto the top of the whipped cream.
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Lori,
This is the best chocolate cream pie I’ve ever had! I used 1/2 unsweetened and 1/2 semisweet Baker’s chocolate. It was so delicious and I can’t stop thinking about it. I’m going to make it again next weekend for a dinner party.
Cheryl
This looks wonderful, but I would definitely use a Meringue topping instead of a Cream topping!
Could use Hershey semi sweet chocolate chips for this pie also???
Apologies if this question has been asked previously, but would it adversely affect the end result if a tot or two of cream liqueur was added at some point…and, if not, could you suggest when to add it? Gorgeous recipe…Thanks so much for sharing it.
I’ve not tried that, so I’m not sure!
Chocolate meringue pies are generally a chocolate custard, which for some reason I can instruct how to make perfectly, but cannot make myself. Will this cream pie take the additional heat of browning the meringue without damaging the pie?
I don’t really know anything about meringue, so I’m afraid I can’t answer that question!
wonderful recipe and delicious pie! i made this for PiDay and everyone loved it.
I used graham cracker crust.
Can’t you just use chocolate pudding?
Not the same.
Made the pumpkin cheesecake with the gingersnap crust……..It was sooo good.
Now husband says make one like that with chocolate!!!!!
Any ideas. The pumpkin one was so light and fluffy!!!!!
Andrea
Hi – is there any substitution for flour for the glutton free crowd? Have made this many times and it’s fab! But now need flour free
Use a gluten-free flour blend, and a GF pie crust!
My favorite pie my mom made when I was growing up was chocolate pie. Only she topped it with meringue. That and cake with peanut butter frosting. Hmmm.
Easy to make and super delicious! Thanks so much 🙂
I make a banana cream pie and vanilla cream pie similar to this only the recipe calls to bring the sauce to a boil for a few minutes and then whisk a little into the egg yolks and then whisk it back in to the pan. What’s the difference?
i made this for christmas dessert at my dads house and he loved it so much i left for my moms weekend and i only got one peice my step mom and him ate the rest we really like it and im definetly gonna make this again
My grandmother used to make an awesome pie similar to this, but we used the egg whites for a meringue topping.
I have made this pie three times in the last week. Once with an Oreo crust, which was too sweet for me, but my husband loved it! Once with 1/2 semi-sweet chocolate and 1/2 unsweetened chocolate and pastry crust, and once as written with the addition of 1 tsp of espresso powder. I much prefer the pie as written with espresso powder. The espresso powder brings out the chocolate flavor, and makes it that much more divine, though it is pretty spectacular to begin! Kudos on the magnificent recipe! =)
I made this yesterday for Christmas and it was absolutely delicious! Thank you!
Holy ****! This tasted amazing, great instructions, omg!!! Oh, and the boyfriend loved it too, hahaha!!!
I wondered if you’ve made a French Silk pie? I’ve tried it several times and haven’t been able to get a creamy pie. It’s always a odd consistency and breaks apart when I cut it and last time, it came right out of the shell! Any tips?
I’ve always wanted to, but I never have.