Description
This classic Chocolate Cream Pie features a rich, velvety chocolate custard filling nestled inside a crisp, blind-baked pie crust. Topped with lightly sweetened whipped cream and a delicate dusting of grated chocolate, it’s a decadent dessert perfect for any occasion.
Ingredients
Pie Crust
- 1 standard 1-crust pie dough (homemade or store-bought)
Chocolate 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)
Whipped Cream Topping
- ¾ cup heavy whipping cream
- Optional: 1 Tbsp sugar (for sweetened whipped cream)
- Chocolate for grating (any favorite chocolate bar)
Instructions
- Prepare and Blind Bake Crust: Start by preparing a standard single crust pie dough and shape it in your pie pan. Blind bake the crust according to your recipe instructions, ensuring it is fully cooked and golden. Let it cool completely before filling.
- Mix Dry Ingredients: In a medium, heavy saucepan, whisk together the sugar, cornstarch, and salt until fully blended and free of lumps.
- Add Milk: Gradually whisk in the whole milk into the dry mixture, incorporating it smoothly without any clumps.
- Incorporate Egg Yolks: Vigorously whisk the beaten egg yolks into the milk mixture until completely blended and no yellow streaks remain. This ensures a uniform custard base.
- Cook Custard: Place the saucepan over medium heat and continuously whisk the mixture. Cook until the mixture thickens noticeably and begins to bubble, about 8 minutes. Remove from heat and scrape down the sides of the pan with a spatula.
- Finish Thickening: Return the pan to medium heat and continue to cook, stirring constantly for an additional 2 minutes to ensure the custard is fully thickened and smooth.
- Add Butter, Vanilla, and Chocolate: Remove the pan from heat and whisk in the butter pieces, vanilla extract, and finely chopped unsweetened chocolate. Stir continuously until the butter and chocolate are completely melted and the custard is smooth and glossy.
- Fill Pie Crust: Pour the warm chocolate custard into the prepared, cooled pie crust. Press a sheet of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until fully cooled and set.
- Prepare Whipped Cream: In a chilled mixing bowl, whip the heavy cream until soft peaks form. For a sweeter topping, add 1 tablespoon of sugar while whipping. Spread the whipped cream evenly over the chilled pie filling.
- Garnish and Serve: Grate your favorite chocolate bar over the whipped cream topping for an elegant finish. Chill the pie until ready to serve.
Notes
- Be sure to whisk continuously when cooking the custard to prevent lumps and scorching.
- Pressing plastic wrap directly onto the custard surface helps avoid a skin forming, ensuring a smooth texture.
- Use unsweetened baking chocolate for a rich, deep chocolate flavor without added sweetness.
- You can sweeten the whipped cream topping to your preference or leave it plain.
- Blind baking the crust ensures it stays crisp and doesn’t get soggy from the custard filling.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
