Description
This classic Chocolate Cream Pie combines a flaky blind-baked pie crust with a rich, smooth chocolate custard filling. Topped with freshly whipped cream and shaved chocolate, it’s a decadent dessert perfect for any occasion.
Ingredients
For the Pie Filling
- 1 cup sugar
- 3 Tbsp cornstarch
- ¼ tsp salt
- 2 ½ cups whole milk
- 5 large egg yolks
- 2 Tbsp butter, cut into small pieces
- 1 Tbsp pure vanilla extract
- 4 ounces unsweetened baking chocolate, finely chopped (such as Baker’s)
For the Topping
- ¾ cup heavy whipping cream
- Optional: 1 Tbsp sugar (for sweetened whipped cream)
- Chocolate for grating (your favorite bar chocolate)
For the Crust
- Prepared 1 crust pie dough (recipe not included)
Instructions
- Blind Bake the Crust: Prepare your favorite 1 crust pie dough recipe and use it to line a 9-inch pie pan. Prick the dough lightly with a fork, cover with parchment paper, and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for about 15 minutes until the crust is set but not browned. Remove weights and bake an additional 5 minutes if needed. Let cool completely.
- Mix Dry Ingredients: In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt until well blended, ensuring no lumps remain.
- Add Milk: Gradually whisk in the whole milk to the dry mixture until fully combined.
- Incorporate Egg Yolks: In a separate bowl, beat the egg yolks lightly. Vigorously whisk the beaten yolks into the milk mixture until there are no yellow streaks visible, creating a smooth batter.
- Cook the Custard: Place the saucepan over medium heat and stir continuously with a whisk to prevent lumps and scorching. Continue stirring until the mixture thickens and just starts to bubble, about 8 minutes. Remove from heat and scrape down the sides and bottom of the pan with a spatula.
- Finish Thickening: Return the pan to medium heat and cook while stirring constantly for an additional 2 minutes until the custard is completely thickened and creamy.
- Add Butter, Vanilla, and Chocolate: Remove from heat again, then whisk in the butter, pure vanilla extract, and finely chopped unsweetened chocolate. Stir until the butter and chocolate are fully melted and the custard is smooth and glossy.
- Fill the Crust: Spoon the warm chocolate custard into the blind-baked pie crust, smoothing the top. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Chill: Refrigerate the pie completely until fully set and cooled, at least 3 to 4 hours or overnight for best results.
- Prepare Whipped Cream: Before serving, whip ¾ cup of heavy cream until soft peaks form. For a lightly sweetened topping, add 1 tablespoon of sugar while whipping. Spread the whipped cream evenly over the chilled chocolate filling.
- Garnish: Grate your choice of chocolate bar over the whipped cream to decorate the pie. The grated chocolate adds an elegant finishing touch and extra flavor.
Notes
- Use a good quality unsweetened baking chocolate for the best rich chocolate flavor.
- The blind baking step is crucial to avoid a soggy pie crust when adding the custard filling.
- The plastic wrap should be pressed directly onto the custard’s surface to prevent a skin from forming.
- Whipped cream can be sweetened or left unsweetened according to taste.
- Chill the pie thoroughly before topping and serving; this helps the filling to fully set.
- Store leftover pie covered in the refrigerator and consume within 2-3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
