Description

This classic Chocolate Cream Pie features a rich, silky chocolate custard filling nestled in a buttery, flaky pie crust. Topped with freshly whipped cream and a delicate grating of chocolate, this dessert is perfect for chocolate lovers seeking an elegant yet approachable treat. The pie combines a creamy homemade custard with the deep bitterness of unsweetened chocolate, balanced by the light sweetness of the whipped topping.

Ingredients

Scale

Pie Crust:

Standard 1 crust pie dough (prepared and blind baked, quantity as per crust recipe)

Chocolate Custard Filling:

1 cup sugar
3 Tbsp cornstarch
¼ tsp salt
2 ½ cups whole milk
5 large egg yolks
2 Tbsp butter, cut into small pieces
1 Tbsp pure vanilla extract
4 ounces unsweetened baking chocolate, finely chopped (e.g., Baker’s unsweetened chocolate)

Topping:

¾ cup heavy whipping cream
Optional: 1 Tbsp sugar (for sweetening whipped cream)
Chocolate for grating (your favorite chocolate bar)

Instructions

Prepare the crust: Prepare a standard single crust pie dough according to your preferred recipe. Roll it out, place in a pie pan, and blind bake it until fully cooked and golden. Allow it to cool while you prepare the filling.
Mix dry ingredients: In a medium, heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt until well combined to prevent lumps in the custard.
Add milk gradually: Slowly whisk in the whole milk to the dry mixture, ensuring a smooth blend without clumps.
Incorporate egg yolks: Beat the egg yolks separately, then vigorously whisk them into the milk mixture until fully combined and no yellow streaks remain.
Cook custard: Place the saucepan over medium heat. Stir continuously with a whisk as the mixture thickens and begins to bubble, which takes about 8 minutes. Remove from heat and scrape down the sides with a spatula.
Thicken further: Return to heat and cook while stirring continuously for another 2 minutes to ensure the custard is fully thickened and smooth.
Add chocolate and flavorings: Remove from heat again. Whisk in the butter pieces, vanilla extract, and chopped unsweetened chocolate until everything is melted and fully incorporated, resulting in a rich chocolate custard.
Fill and cover: Pour the chocolate filling into the prepared pie crust. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
Chill: Refrigerate the pie until completely cooled and set, at least several hours or overnight for best results.
Whip cream topping: Before serving, whip the heavy cream (add 1 tablespoon sugar if desired for sweetness) until stiff peaks form.
Assemble and garnish: Spread the whipped cream evenly over the chilled pie. Finish by grating your favorite chocolate bar over the whipped topping for decoration and added flavor.

Notes

Blind baking the pie crust ensures it stays crisp and doesn’t become soggy when filled with custard.
Use a heavy-bottomed saucepan to prevent scorching of the custard while cooking.
Pressing plastic wrap directly on the surface of the custard prevents a skin from forming during chilling.
For a sweeter whipped cream, add sugar gradually while whipping.
This pie is best served chilled and consumed within 2-3 days for optimal freshness.
Unsweetened baking chocolate can be substituted with bittersweet if a slightly sweeter custard is preferred, adjusting sugar accordingly.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Chocolate Cream Pie, Chocolate Custard Pie, Classic Pie, Dessert, Cream Pie, Chocolate Pie