Description
This rich and decadent Chocolate Cream Pie features a smooth chocolate custard filling nestled in a buttery baked deep-dish pie crust, topped with fluffy homemade whipped cream. Made with quality semisweet chocolate, cocoa powder, and cream, it is the perfect dessert to satisfy any chocolate lover’s cravings.
Ingredients
Scale
Pie Crust
- 1 (9-inch) deep-dish pie crust, baked and cooled
Chocolate Filling
- 2 Tbsp unsalted butter
- 1â…“ cups semisweet chocolate, chopped
- 1 tsp vanilla extract
- â…” cup granulated sugar
- 3 Tbsp cornstarch
- 2 Tbsp unsweetened cocoa powder
- 1/8 tsp salt
- 3 large egg yolks
- 1 cup heavy cream, divided
- 2 cups milk
Whipped Cream Topping
- 1 cup heavy cream
- ¼ cup confectioners’ sugar
- ½ tsp vanilla extract
Instructions
- Prepare chocolate mixture: Place the chopped semisweet chocolate, unsalted butter, and 1 teaspoon vanilla extract in a 2-quart mixing bowl. Set aside while you prepare the custard base.
- Mix dry ingredients and yolks: In a medium saucepan away from heat, whisk together the granulated sugar, cornstarch, unsweetened cocoa powder, and salt. Gradually whisk in ¼ cup cold heavy cream until smooth with no lumps. Repeat with another ¼ cup heavy cream. Whisk in the 3 large egg yolks until combined.
- Cook custard base: Place the saucepan over medium heat and slowly whisk in the remaining ½ cup heavy cream and 2 cups milk. Continuously whisk as the mixture heats up and thickens. Bring it to a boil and maintain for 1 minute, whisking constantly to prevent lumps and ensure a smooth thick custard.
- Combine custard and chocolate: Remove the saucepan from the heat and immediately pour the hot custard mixture over the reserved bowl of chopped chocolate, butter, and vanilla extract. Whisk vigorously until the chocolate and butter have melted completely and the filling is smooth and glossy.
- Chill filling: Place plastic wrap or buttered parchment paper directly on the surface of the chocolate filling to prevent a skin from forming. Chill the mixture thoroughly in the refrigerator until fully set.
- Prepare whipped cream topping: In a chilled mixing bowl, pour 1 cup cold heavy cream. Whip with a whisk or electric mixer until the cream starts to thicken and whisk marks hold. Add the confectioners’ sugar and ½ teaspoon vanilla extract, then continue whipping until soft to medium peaks form.
- Assemble the pie: Transfer the chilled chocolate filling into the cooled baked pie crust. Use the back of a spoon or an offset spatula to level and smooth the filling surface. Spoon or pipe the freshly whipped cream decoratively over the top.
- Final chill and serve: Refrigerate the assembled pie until fully chilled and set, at least 1 hour. Serve cold for best texture and flavor.
Notes
- Ensure the pie crust is fully baked and cooled before filling to prevent sogginess.
- Whipping the cream in a chilled bowl helps achieve a better texture.
- Placing plastic wrap directly on the filling prevents skin formation which can affect the pie’s smoothness.
- For a deeper chocolate flavor, use high-quality semisweet chocolate.
- Pie can be refrigerated for up to 2 days for optimal freshness.
