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Chocolate Cream Pie Recipe: Rich Homemade Pie with Silky Chocolate Filling Recipe

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4.1 from 42 reviews

This Chocolate Cream Pie boasts a rich homemade dark chocolate crumble crust paired with a silky, decadent chocolate cream filling. Topped with a light, fluffy whipped cream, this pie is a perfect indulgent dessert for chocolate lovers, combining a crisp chocolate base with a smooth, creamy center and a luscious finish.

Ingredients

Dark Chocolate Crumble Crust

  • 2 cups chocolate wafer cookie crumbs (or finely ground dark chocolate cookies)
  • 6 tablespoons unsalted butter, melted

Optional Thin Chocolate Layer

  • ½ cup dark chocolate chips or chunks (60–70% cacao)
  • 1 teaspoon neutral oil (vegetable or coconut)

Chocolate Cream Filling

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 ¾ cups whole milk
  • 4 large egg yolks
  • 6 oz bittersweet chocolate (around 70%), chopped
  • 2 oz semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

Whipped Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Combine the chocolate wafer cookie crumbs with melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Chill it in the refrigerator to set.
  2. Optional Thin Chocolate Layer: Melt the dark chocolate chips with the neutral oil in a microwave or double boiler until smooth. Spread a thin layer over the chilled crust for an extra chocolate boost, then refrigerate until set.
  3. Make the Chocolate Cream Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add whole milk, stirring constantly to combine. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil.
  4. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks while whisking to temper them and prevent curdling. Gradually add the tempered yolks back into the saucepan with the remaining milk mixture.
  5. Cook the Filling: Continue cooking the mixture over medium heat, stirring constantly, until very thick and bubbling. Remove from heat and immediately stir in the chopped bittersweet chocolate, semisweet chocolate, unsalted butter, and vanilla extract until fully melted and smooth.
  6. Assemble the Pie: Pour the warm chocolate cream filling into the prepared crust, smoothing the top. Cover with plastic wrap pressed directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or until fully set.
  7. Prepare the Whipped Topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Be careful not to overbeat.
  8. Serve: Spread or pipe the whipped topping over the set chocolate cream filling just before serving. Slice and enjoy your decadent homemade chocolate cream pie.

Notes

  • For best results, chill the pie for at least 4 hours or overnight to ensure the filling sets properly.
  • Use high-quality chocolate with at least 60% cocoa solids for a richer flavor.
  • If you prefer a less sweet filling, reduce granulated sugar by 1-2 tablespoons.
  • The optional thin chocolate layer adds a delightful textural contrast but can be omitted if desired.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://recipethrive.com/chocolate-cream-pie-recipe-rich-homemade-pie-with-silky-chocolate-filling-recipe/