Chocolate Cream Pie

Description

This Chocolate Cream Pie features a buttery cookie crust filled with a silky-smooth, homemade chocolate custard, topped with fluffy whipped cream. Perfectly decadent, this pie is ideal for holidays, birthdays, or whenever you’re craving an indulgent dessert.

Ingredients

For the Crust

1 ½ cups (150g) chocolate cookie crumbs (like Oreo, without filling)
6 tbsp (85g) unsalted butter, melted
2 tbsp granulated sugar

For the Chocolate Filling

2 ¾ cups (660ml) whole milk
½ cup (120ml) heavy cream
¾ cup (150g) granulated sugar
¼ cup (30g) cornstarch
¼ tsp salt
6 large egg yolks
6 oz (170g) bittersweet or semisweet chocolate, chopped
2 tbsp (28g) unsalted butter
1 tsp pure vanilla extract

For the Whipped Cream Topping

1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
1 tsp pure vanilla extract

Instructions

1. Make the Crust

Preheat oven to 350°F (175°C).
In a bowl, combine chocolate cookie crumbs, melted butter, and sugar until the texture resembles wet sand.
Press firmly into the bottom and up the sides of a 9-inch pie dish.
Bake for 8–10 minutes, then set aside to cool completely.

2. Make the Chocolate Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.
In a separate bowl, whisk egg yolks with milk and cream until smooth.
Gradually whisk the wet mixture into the dry mixture in the saucepan.
Cook over medium heat, whisking constantly until thick and bubbly (about 6–8 minutes).
Remove from heat and stir in chopped chocolate, butter, and vanilla until smooth.
Pour filling into the cooled crust and smooth the top.
Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate at least 4 hours or until set.

3. Make the Whipped Cream Topping

In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread or pipe over chilled chocolate filling.

4. Serve

Optionally, garnish with chocolate shavings or cocoa powder before serving.

Equipment Needed

9-inch pie dish
Mixing bowls
Whisk
Medium saucepan
Electric mixer or hand whisk
Rubber spatula
Plastic wrap

Timing

Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes

Serving Size

Makes 8 servings

Prep Time:25

Cook Time:10

Total Time:35

Equipment

9-inch pie dish
Mixing bowls
Whisk
Medium saucepan
Electric mixer or hand whisk
Rubber spatula
Plastic wrap

Ingredients

For the Crust
1 ½ cups 150g chocolate cookie crumbs (like Oreo, without filling)
6 tbsp 85g unsalted butter, melted
2 tbsp granulated sugar
For the Chocolate Filling
2 ¾ cups 660ml whole milk
½ cup 120ml heavy cream
¾ cup 150g granulated sugar
¼ cup 30g cornstarch
¼ tsp salt
6 large egg yolks
6 oz 170g bittersweet or semisweet chocolate, chopped
2 tbsp 28g unsalted butter
1 tsp pure vanilla extract
For the Whipped Cream Topping
1 cup 240ml heavy whipping cream
2 tbsp powdered sugar
1 tsp pure vanilla extract

Instructions

Make the Crust
Preheat oven to 350°F (175°C).
In a bowl, combine chocolate cookie crumbs, melted butter, and sugar until the texture resembles wet sand.
Press firmly into the bottom and up the sides of a 9-inch pie dish.
Bake for 8–10 minutes, then set aside to cool completely.
Make the Chocolate Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt.
In a separate bowl, whisk egg yolks with milk and cream until smooth.
Gradually whisk the wet mixture into the dry mixture in the saucepan.
Cook over medium heat, whisking constantly until thick and bubbly (about 6–8 minutes).
Remove from heat and stir in chopped chocolate, butter, and vanilla until smooth.
Pour filling into the cooled crust and smooth the top.
Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate at least 4 hours or until set.
Make the Whipped Cream Topping
In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread or pipe over chilled chocolate filling.
Serve
Optionally, garnish with chocolate shavings or cocoa powder before serving.

Servings: 8 servings

10 FAQs About Chocolate Cream Pie

1. Can I use a store-bought crust instead of making my own?
Yes, a pre-made chocolate cookie crust or graham cracker crust will work well and save time.

2. Can I make this pie without eggs?
Yes, replace egg yolks with an extra 2 tablespoons of cornstarch for thickening, though the texture will be slightly different.

3. What type of chocolate works best?
Bittersweet or semisweet chocolate (60–70% cocoa) gives the best flavor balance, but you can mix dark and milk chocolate for a sweeter taste.

4. How do I prevent lumps in the custard?
Whisk constantly and gradually heat the mixture. Strain the custard through a fine mesh sieve before pouring into the crust if needed.

5. Can I use non-dairy milk?
Yes, almond milk, oat milk, or coconut milk can be used, but the pie may be slightly less creamy.

6. Can I make the filling ahead of time?
Yes, you can prepare the filling up to 2 days ahead, keep it covered in the fridge, then assemble with whipped cream before serving.

7. How do I get the whipped cream to hold its shape?
Beat until stiff peaks form and avoid over-whipping. You can also add 1 teaspoon of cornstarch or instant pudding mix to stabilize.

8. Can I freeze Chocolate Cream Pie?
Yes, freeze without the whipped cream topping for up to 2 months. Thaw overnight in the refrigerator before topping and serving.

9. Why does my filling have a skin on top?
If plastic wrap isn’t touching the surface during cooling, a skin may form. Always press the wrap directly onto the custard.

10. Can I make mini pies instead?
Absolutely! Use muffin tins or mini tart pans and reduce chill time to about 2 hours.

How To Store Chocolate Cream Pie

In the Refrigerator:
Store covered with plastic wrap or foil for up to 4 days.
Keep the whipped cream topping separate if you want the best texture.
In the Freezer:
Freeze without whipped cream for up to 2 months. Wrap tightly in plastic wrap, then foil to prevent freezer burn. Thaw in the fridge overnight before topping.
Whipped Cream Topping Storage:
Fresh whipped cream will hold for about 24 hours in the fridge. For longer storage, stabilize with a bit of gelatin or instant pudding mix.

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Chocolate Cream Pie