This classic Chocolate Cream Pie recipe features a silky smooth chocolate filling topped with creamy whipped cream.  Sprinkle some shaved chocolate on top, and you've got a delicious dessert to share!
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5 from 12 votes

Chocolate Cream Pie

This classic Chocolate Cream Pie recipe features a silky smooth chocolate filling topped with creamy whipped cream.  Sprinkle some shaved chocolate on top, and you've got a delicious dessert to share!
Prep Time5 mins
Cook Time45 mins
Chilling time4 hrs
Course: Dessert
Cuisine: American
Keyword: chocolate, cream pie, dessert, pie
Servings: 8 slices
Calories: 627kcal
Author: David

Ingredients

  • 1 batch pie dough homemade or storebought
  • 12 oz. semi-sweet chocolate divided and chopped
  • 2 Tbsp unsalted butter
  • ½ Tbsp vanilla extract
  • ¾ cup granulated sugar
  • 3 Tbsp cornstarch
  • 2 Tbsp unsweetened cocoa powder
  • tsp espresso powder
  • ¼ tsp salt
  • 1 cup heavy cream
  • 4 large egg yolks
  • 2 cups whole milk
  • {for garnish} whipped cream

Instructions

  • Preheat oven to 375°F.
  • Working on a lightly floured surface, roll dough into 12” circle.
  • Lay dough into a lightly greased 9” pie pan. Fold the extra dough over and crimp using two fingers.
  • Place parchment paper or foil in pan and fill with dried beans or pie weights; bake for 20 minutes.
  • Remove paper/foil and beans/weights. Continue baking for 4-6 more minutes, or until crust is golden brown. (Note: If edges begin to brown too quickly, cover just the edges with foil.) Remove crust from oven and let cool completely.
  • Using a double-burner or a heatproof bowl set over a gently simmering saucepan of water, melt 2 oz. of the chocolate. Once melted, brush the bottom of the crust with chocolate.
  • Chop 8 oz. of chocolate and place in a large mixing bowl. Add butter and vanilla; set bowl aside.
  • Using a medium saucepan, add sugar, cornstarch, cocoa powder, espresso powder (optional) and salt; whisk until well combined. Add heavy cream; stir until well combined. Finally, add egg yolks; stir until well combined.
  • Place saucepan over medium heat and whisk in the milk. Bring mixture to a boil; let boil for 1 minute. Remove pan from heat and pour into mixing bowl with chocolate and butter; stir until chocolate has completely melted and mixture is smooth.
  • While still hot, pour/press mixture through fine-meshed strainer into a clean bowl. Pour filling into pie pan and press plastic wrap directly to surface. Refrigerate at least 4 hours or overnight.
  • Chop the remaining 2 oz. of chocolate. Before serving, garnish pie with whipped cream and chopped chocolate.

Nutrition

Calories: 627kcal | Carbohydrates: 59g | Protein: 8g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 154mg | Sodium: 206mg | Potassium: 394mg | Fiber: 4g | Sugar: 37g | Vitamin A: 15.5% | Vitamin C: 0.2% | Calcium: 13.2% | Iron: 20.4%