Description
This luscious Chocolate Cream Pie combines a flaky baked pie crust with a rich, velvety chocolate custard filling made from semisweet and bittersweet chocolate, enhanced with vanilla and finished with a light whipped cream topping. Perfectly balanced between indulgence and elegance, this pie is an easy-to-make dessert that will impress at any gathering.
Ingredients
Scale
Pie Crust
- 1 9-inch refrigerated pie crust (213g, fully baked and cooled, about half a package)
Chocolate Custard Filling
- â…“ cup granulated sugar (67g)
- ¼ cup cornstarch (28g)
- 2 tbsp unsweetened cocoa powder (11g)
- ¼ tsp kosher salt
- 3 cups whole milk (720g, half and half can also be used)
- 4 oz. semisweet chocolate (113g, finely chopped)
- 2 oz. bittersweet chocolate (57g, finely chopped)
- 3 tbsp unsalted butter (42g, cut into 3 pieces)
- 2 tsp pure vanilla extract (8g)
Whipped Cream Topping
- 1 cup heavy cream (227g)
- 1½ tbsp powdered sugar (11g)
- Chocolate flakes or chocolate shavings (optional, for garnish)
Instructions
- Prepare the Pie Crust: Fully bake and cool the 9-inch refrigerated pie crust according to package instructions. Set the cooked pie crust aside until ready to fill.
- Prepare for Filling: Cut parchment paper or waxed paper to the size of the pie plate and lightly spray it with nonstick cooking spray. Set this aside to use during the cooking of the custard to prevent a skin from forming.
- Mix Dry Ingredients: In a medium-sized saucepan, combine granulated sugar, cornstarch, unsweetened cocoa powder, and kosher salt. Whisk together to blend evenly.
- Add Milk and Cook Custard: Gradually add the whole milk to the dry mixture, whisking continuously to avoid lumps. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and begins to bubble, about 7 to 10 minutes.
- Add Chocolate and Butter: Remove the saucepan from the heat. Immediately add the finely chopped semisweet and bittersweet chocolates and the unsalted butter pieces. Stir until the chocolate and butter are completely melted and the custard is smooth.
- Add Vanilla: Stir in the pure vanilla extract to the custard mixture for enhanced flavor.
- Strain the Custard: Pour the custard through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture.
- Prevent Skin Formation: Press the prepared parchment paper directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate until completely chilled, at least 2 hours.
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Assemble the Pie: Remove the parchment paper from the custard and spread the chocolate filling evenly into the baked pie crust. Top with the whipped cream, spreading it smoothly over the filling.
- Garnish and Serve: Decorate with optional chocolate flakes or shavings for an elegant finish. Chill the entire pie for at least 1 hour before serving to set.
Notes
- Make sure to whisk continuously when cooking the custard to prevent lumps and burning.
- Using a mix of semisweet and bittersweet chocolates gives the filling a rich, complex flavor.
- Chilling the custard completely before assembling helps it set properly and makes slicing easier.
- Substitute half and half for whole milk for a richer filling.
- If desired, you can make your own pie crust, but a pre-made refrigerated crust is convenient and works well.
