Desserts > Pies & Tarts > Cream Pies > Chocolate Cream Pie Recipe
Decadent Chocolate Cream Pie
Indulge in this rich and creamy Chocolate Cream Pie, featuring a buttery, flaky crust, a luscious chocolate filling, and a light, airy whipped cream topping. This classic dessert is perfect for any occasion and sure to impress!
Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup Cold unsalted butter, cubed
- 1/4 cup Vegetable shortening
- 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
- 4 Egg yolks, large
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 1/2 cups Heavy cream
- 1/4 cup Powdered sugar
Making the Pie Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening 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 disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Rolling and Baking the Crust
On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until golden brown. Let cool completely.
Preparing the Chocolate Filling
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. Reduce heat to low and cook for another minute, stirring constantly. Remove from heat. In a small bowl, whisk together the egg yolks. Gradually whisk a small amount of the hot chocolate mixture into the egg yolks to temper them. Pour the egg yolk mixture back into the saucepan and cook over low heat for 1 minute, stirring constantly. Remove from heat and stir in the butter and vanilla extract until smooth.
Assembling the Pie
Pour the chocolate filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the filling is set.
Making 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 continue beating until stiff peaks form. Spread the whipped cream evenly over the chocolate filling. Garnish with chocolate shavings, if desired.
Nutrition Facts Estimated per 100g of product
Calories: Approximately 350kcal, Protein: 5g, Fat: 25g, Carbohydrates: 30g (Note: These are estimates and can vary based on specific ingredients used).
Other Important Considerations for Nutrition
This dessert is high in sugar and fat, so consume in moderation. Consider using lower-fat milk and sugar substitutes to reduce the caloric content. Adjust portion sizes to suit your dietary needs.
FAQ
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Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust to save time. Just make sure to pre-bake it according to the package directions. -
Can I make this pie ahead of time?
Yes, you can make the pie crust and chocolate filling up to 2 days in advance. Store them separately in the refrigerator. Assemble the pie and add the whipped cream topping just before serving. -
How do I prevent the pie crust from shrinking during baking?
Make sure to chill the dough well before rolling it out. Also, prick the bottom of the crust with a fork to prevent it from puffing up. Using pie weights or dried beans during baking will also help prevent shrinkage.