Chocolate Cream Pie | Rich, Creamy & Irresistible Dessert Recipe

Decadent chocolate cream pie — creamy, dreamy, and so easy to make!

Indulge in a slice of pure decadence with this chocolate cream pie! Featuring a silky smooth chocolate filling, fluffy whipped topping, and a buttery crust, this dessert is rich, creamy, and surprisingly simple to make. Perfect for holidays, special occasions, or anytime you need a chocolate fix!

Ingredients

  • Chocolate Custard Filling:
    • 2 Tablespoons Butter
    • 1 1/2 cups Semi-Sweet Chocolate may use milk chocolate if you want a sweeter pie
    • 1 teaspoon Pure Vanilla
    • 3/4 cup Sugar
    • 1/4 cup Cornstarch
    • 3 Tablespoons Unsweetened Cocoa Powder
    • 1/4 teaspoon Salt
    • 1 cup Heavy Cream
    • 3 Egg Yolks
    • 2 cups Whole Milk
  • Whipped Cream:
    • 2 cups Heavy Whipping Cream
    • 1/2 cup Powdered Sugar
  • Garnish:
    • Shaved Chocolate Bar
    • Chocolate curls
  • Pre-Baked Pie Crust:
    • 1 cup Cold Butter (2 sticks, sliced into small pieces)
    • 2 1/2 cups Flour
    • 1 teaspoon Salt
    • 1/4 – 1/2 cup Ice Cold Water (or Buttermilk or Milk/Vinegar Mixture)
    • 1 teaspoon Vinegar

Directions

  1. Place the chopped chocolate, butter, and vanilla extract in a mixing bowl and set aside.
  2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt.
  3. Whisk in 1/2 cup of cold heavy cream until the mixture is smooth. Repeat with another 1/2 cup of the cream. Whisk in the egg yolks.
  4. Place the saucepan over medium heat and gradually whisk in the whole milk.
  5. Bring to a boil, whisking constantly. Let boil for 1 minute.
  6. Remove the pan from the heat and pour the mixture over the chocolate and butter.
  7. Whisk until the chocolate is melted and the mixture is silky smooth.
  8. Place plastic wrap on surface of the custard to prevent a skin from forming, and chill for 3-4 hours.
  9. Make pie crust and pre-bake. Let cool.
  10. Once cooled and chocolate custard has completely chilled and set-up, spread chocolate filling into pie crust.
  11. In a large mixing bowl, whip heavy cream until soft peaks form. Fold in powdered sugar and continue to beat until peaks form. Spread or pipe over chocolate custard.
  12. Sprinkle with grated chocolate bar, or garnish with chocolate curls.
  • All Butter Pie Crust
    1. Stir together flour and salt. Slice cold butter into tiny shreds and add to bowl or food processor. Pulse until coarse meal or small peas form.
    2. Slowly add ice cold liquid, 1-2 tablespoons at a time to butter-flour mixture. Pulse until it starts to come together.
    3. Press dough into a ball. Pat each ball into a disk, tightly wrap in plastic wrap and let it chill in refrigerator for at least 30 minutes. 2 hours is preferred.
    4. Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don’t overwork the dough. Roll it to at least a 13-inch diameter circle.
    5. Gently lift and position the dough over the pie pan.
    6. Press the dough against the sides and bottom of a pan. Flute the edges of the dough.
    7. If you are blind baking the crust and not filling the crust with a baked filling, poke holes using fork along sides and bottom of crust. This will help keep the crust from puffing up while it bakes.
    8. Line the crust with foil or parchment paper. Fill it with pie weights, rice, or beans and press against the sides of the crust.
    9. Bake at 400 degrees for 10-12 minutes. Remove parchment paper and pie weights and return to oven and cook for an additional 6-8 minutes (for a total of 16-20 minutes cooking time).
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