Chocolate Cream Pie: a silky, delicious pie to make for any occasion
Chocolate lovers unite! This stunning silky-smooth chocolate cream pie is the perfect, elegant dessert to serve for any special occasion. Amazing as a holiday dessert, but just as wonderful for birthdays, parties, or anytime you want to impress your loved ones with your baking skills, chocolate cream pie is always a treat.
With its homemade rich, velvety decadent chocolate pudding layer set in a beautiful buttery pie crust and topped with smooth whipped cream and chocolate curls, each bite is sublime. You can make chocolate cream pie up to a day in advance, so it's a perfect make-ahead dessert recipe you can always rely on.
Chocolate Cream Pie Ingredients
It's worth making all the components for this pie from scratch. Make sure to use room-temperature ingredients to make our chocolate cream pie.
For the pie crust, you'll need flour, sugar, salt, butter, and an egg. The butter adds richness, and the egg binds the ingredients together.
For the pudding, you'll need white sugar for sweetness, egg yolk, butter, and milk for richness, and good quality dark chocolate. You could use milk chocolate if you prefer, but dark chocolate takes this pie to the next level. Don't forget the cornstarch – the cornstarch thickens the pudding and ensures your pie filling will be thick and creamy and not runny.
For the whipped cream, use confectioner's sugar, vanilla, and sugar for a decadent finishing touch to your chocolate cream pie.
How to Make Chocolate Cream Pie
Ready to make the best chocolate silk pie you'll ever taste? Let's get started! Heat your oven to 375F. In a bowl, combine the flour, sugar, salt and butter until pebble-sized. Add the eggs, continuously combining until the dough forms.
Turn out the dough, then roll it into an 11 to 12-inch disc. Arrange the dough disc in a pie pan. Grab a fork and prick the dough all over, like you would when making shortbread. Pop the crust in the freezer for 15 to 20 minutes to chill. Line the dough with parchment paper, then put pie weights in the pie pan. Bake the crust for 20 minutes, then remove the weights and parchment paper. Bake your pie crust for another 10 minutes or so until it turns golden brown. Take it out of the oven and leave it to cool completely.
To make the homemade chocolate pudding, mix the cornstarch, sugar, and salt in a saucepan. Beat in the egg yolks and milk, then add in the chocolate. Whisking constantly, cook over medium heat for about 8 to 10 minutes, until thickened and bubbly. Take the pot off the heat and strain the pudding (this is a must – it'll ensure your pudding is velvety and smooth). Beat the butter and vanilla into the pudding. Transfer the pudding to the pie crust. Cool the pie to room temperature. Once cooled, pop it in the fridge for at least three hours up to overnight to set.
Once set, beat the confectioner's, sugar, and vanilla until smooth and beat to form stiff peaks. Decorate the pie with whipped cream and chocolate curls, and serve.
How to Make Chocolate Curls
To make chocolate curls, melt chocolate and butter in the microwave. Stir well, then pour the mixture into a pan. Let it set in the freezer for several minutes, then scrape the chocolate with a spatula or butter knife. Voila! Perfect homemade chocolate curls.
Tips for making the Best Chocolate Cream Pie
Whisk constantly when preparing the pudding. Make sure to cook the pudding until it's nice and thick – this will ensure your filling isn't runny.
Strain the chocolate pudding before pouring it into the pie crust – this will remove any thicker bits and ensure our pie filling is super silky and smooth.
Can You Make Chocolate Cream Pie Ahead of Time?
You can make parts of your chocolate cream pie in advance. The crust can be made up to two days in advance, while the whole pie can be assembled and popped in the fridge up to one day before you plan on serving it. For the best results, make the chocolate filling immediately before assembling the pie.
Chocolate Cream Pie Crust Options
Just about any pie crust works with this gorgeous silky pie. Shortbread is always delicious, but graham cracker or cookie crusts would be delicious, too. Chocolate lovers should try an Oreo cookie crust. One of the benefits of a cookie crust is that you don't need to bake it! Flakey pastry crusts don't work quite as well with chocolate cream pie, so save them for other recipes.
How to Store Chocolate Cream Pie
Keep your chocolate cream pie wrapped in the fridge for up to 2 days.
Can You Freeze Chocolate Cream Pie?
While you can freeze your chocolate cream pie, it isn't recommended. If you do choose to freeze your pie, do so without adding the whipped cream layer. Milk and cream don't freeze well. Chocolate cream pie will last up to a month in the freezer. Thaw it overnight in the fridge, then add the whipped cream topping.
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Instructions
Put flour, sugar, and salt into a bowl. Place the butter and combine until pebble-sized.
Put flour, sugar, and salt into a bowl. Place the butter and combine until pebble-sized.
Beat in the eggs. Combine until a dough forms.
Beat in the eggs. Combine until a dough forms.
Lightly flour a work surface. Turn out the dough. Roll it into an 11 to 12-inch disc. Place the dough in a pie pan. Lightly prick the dough with a fork, then place it in the freezer for 15 to 20 minutes.
Lightly flour a work surface. Turn out the dough. Roll it into an 11 to 12-inch disc. Place the dough in a pie pan. Lightly prick the dough with a fork, then place it in the freezer for 15 to 20 minutes.
Preheat your oven to 375F. Line the crust with parchment paper. Put pie weights in the crust. Bake the crust for 20 minutes, then take out the weights and parchment paper. Bake for 10 minutes more, until golden brown. Remove from the oven and leave to cool completely.
Preheat your oven to 375F. Line the crust with parchment paper. Put pie weights in the crust. Bake the crust for 20 minutes, then take out the weights and parchment paper. Bake for 10 minutes more, until golden brown. Remove from the oven and leave to cool completely.
Combine cornstarch, sugar, and salt in a saucepan.
Combine cornstarch, sugar, and salt in a saucepan.
Beat in egg yolks.
Beat in egg yolks.
Add the chocolate to the pot.
Add the chocolate to the pot.
Pour in the milk.
Pour in the milk.
Heat over medium, whisking constantly to thicken, for about 8 minutes.
Heat over medium, whisking constantly to thicken, for about 8 minutes.
Take the pot off the heat and strain the pudding.
Take the pot off the heat and strain the pudding.
Beat the butter and vanilla into the pudding.
Beat the butter and vanilla into the pudding.
Transfer the pudding to the pie crust. Smooth the top with a spatula. Cool to room temperature then transfer to the fridge to cool for a minimum of three hours up to overnight.
Transfer the pudding to the pie crust. Smooth the top with a spatula. Cool to room temperature then transfer to the fridge to cool for a minimum of three hours up to overnight.
Beat confectioner's sugar, granulated sugar, and vanilla until smooth until soft peaks form.
Beat confectioner's sugar, granulated sugar, and vanilla until smooth until soft peaks form.
Decorate the pie with whipped cream.
Decorate the pie with whipped cream.
Sprinkle chocolate curls over the whipped cream.
Sprinkle chocolate curls over the whipped cream.
Slice, serve and enjoy chocolate cream pie.
Slice, serve and enjoy chocolate cream pie.
Notes
Use a 9-inch pie dish to make your chocolate cream pie.
