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A rich and creamy chocolate cream pie featuring a custard with two kinds of chocolate, set in a flaky pie crust, topped with whipped cream and chocolate curls.

Ingredients

Scale
  • 1 (9-inch) pie crust (store-bought or homemade)
  • 3 tablespoons unsalted butter
  • 1¼ cups semi-sweet chocolate chips
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons cocoa powder
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Bake the pie crust in a 9-inch pie pan following package or recipe instructions and let it cool completely.
  2. Place unsalted butter and semi-sweet chocolate chips in a large heatproof bowl and set aside.
  3. In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
  4. Slowly whisk in the milk until the mixture is smooth.
  5. Cook over medium heat, stirring constantly, until the mixture comes to a gentle simmer.
  6. Simmer and stir continuously for about 1 minute until the mixture thickens.
  7. Remove from heat and whisk ½ cup of the hot mixture into the beaten egg yolks to temper them.
  8. Pour the tempered egg yolks back into the saucepan and stir to combine.
  9. Return the pan to medium heat and simmer for another minute while stirring constantly.
  10. Remove from heat and stir in the vanilla extract.
  11. Pour the hot custard through a fine mesh strainer over the chocolate and butter bowl; let it rest a few minutes, then stir gently until smooth and melted together.
  12. Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface, and chill in the refrigerator until cool.
  13. Pour the cooled custard into the chilled pie crust and refrigerate for at least 4 hours or overnight to set.
  14. Beat the heavy whipping cream until soft peaks form, add powdered sugar and vanilla extract, and beat until creamy.
  15. Spread the whipped cream over the chilled pie and garnish with chocolate curls if desired.

Notes

Keep stirring the custard as it cooks to avoid lumps and a scorched bottom., Temper the egg yolks carefully to prevent scrambling., Press plastic wrap onto the custard surface while cooling to prevent a skin., Chilling overnight improves slice neatness and flavor., Use a vegetable peeler to create chocolate curls for decoration., Add a thin layer of whipped cream before covering if making ahead to keep pie moist., Store leftovers covered in the refrigerator, press plastic wrap on cut pieces to avoid skin formation., Freeze wrapped tightly for up to 3 months; thaw overnight in fridge before serving, add whipped cream fresh.

Nutrition

Find it online: https://margorecipes.com/chocolate-cream-pie-recipe/