Baking & Pastry > Pies & Tarts > Cream Pies & Custard Pies > Chocolate Cream Pie Recipe

Classic Chocolate Cream Pie

Indulge in this rich and creamy chocolate dream! Our Chocolate Cream Pie features a buttery, flaky crust filled with a luscious chocolate custard and topped with a light and airy whipped cream. This recipe is surprisingly simple and perfect for any occasion.

Prep Time
45 minutes
Cook Time
35 minutes
Servings
8
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup Vegetable shortening
  • 6 tablespoons Cold unsalted butter
  • 4-6 tablespoons Ice water
  • 3/4 cup Granulated sugar
  • 1/2 cup Unsweetened cocoa powder
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Whole milk
  • 1/2 cup Heavy cream
  • 4 Egg yolks
  • 2 tablespoons Unsalted butter
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Heavy cream
  • 2 tablespoons Powdered sugar
  • 1/2 teaspoon Vanilla extract

Making the Pie Crust

First, prepare the pie crust. In a large bowl, whisk together the flour and salt. Cut in the shortening and cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes. After chilling, roll out the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, trim the edges, crimp decoratively, and dock the bottom with a fork. Blind bake the crust at 375°F (190°C) for 20-25 minutes, or until golden brown. Let cool completely.

Preparing the Chocolate Filling

While the crust is cooling, make the chocolate filling. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk and heavy cream until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce heat to low and cook for 1 minute more, stirring constantly. In a separate bowl, whisk together the egg yolks. Temper the egg yolks by slowly drizzling in about 1/2 cup of the hot chocolate mixture, whisking constantly. Pour the tempered egg yolks back into the saucepan with the remaining chocolate mixture. Cook over low heat for 1 minute, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Pour the chocolate filling into the cooled pie crust.

Making the Whipped Cream Topping

For the whipped cream topping, in a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Spread the whipped cream evenly over the chocolate filling. Chill the pie for at least 2 hours before serving. Garnish with chocolate shavings, if desired.

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FAQ

  • Can I use a store-bought pie crust?

    Yes, you can substitute a store-bought pie crust for the homemade crust. Just make sure to blind bake it according to the package instructions.
  • How do I prevent the pie crust from shrinking during baking?

    Docking the bottom of the crust with a fork and using pie weights or dried beans during blind baking can help prevent shrinking.
  • Can I make this pie ahead of time?

    Yes, you can make the pie ahead of time. The chocolate filling and crust can be prepared a day in advance. Assemble the pie and add the whipped cream topping a few hours before serving.