Ingredients
Equipment
Method
- If you've opted for a pre-made crust, ensure it's ready to go. If you're using a homemade crust that requires baking, follow its specific instructions and allow it to cool completely before filling.
- In a medium saucepan, whisk together ½ cup of the granulated sugar, the cornstarch, unsweetened cocoa powder, and salt. Ensure there are no lumps, especially from the cornstarch and cocoa. This dry mixture forms the base for our velvety chocolate filling.1.5 cups granulated sugar, 0.33 cup cornstarch, 0.25 cup unsweetened cocoa powder, 0.5 teaspoon salt
- Gradually whisk in the 3 cups of milk until everything is well combined. In a separate small bowl, lightly beat the 4 egg yolks. Slowly temper the egg yolks by whisking about ½ cup of the warm milk mixture into them. This prevents the yolks from scrambling when added to the hot mixture.3 cups milk, 4 large egg yolks, 1.5 cups granulated sugar
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and begins to bubble. This should take approximately 8-10 minutes. Do not stop stirring, as this can cause the filling to scorch.
- Once thickened, remove the saucepan from the heat. Immediately add the finely chopped semi-sweet chocolate and the 2 tablespoons of butter. Stir until the chocolate and butter are completely melted and incorporated, creating a smooth, glossy chocolate custard.8 ounces semi-sweet chocolate, 2 tablespoons unsalted butter
- Stir in the 1 teaspoon of vanilla extract. This adds a subtle yet crucial layer of flavor that enhances the chocolate.1 teaspoon vanilla extract
- Pour the hot chocolate filling into your prepared pie crust. Spread it evenly using a spatula.Pre-made 9-inch pie crust
- Cover the pie directly with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and firm.
- In a chilled bowl, whip the 1 cup of heavy whipping cream with an electric mixer on medium-high speed. Gradually add the 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract. Continue whipping until stiff peaks form.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 0.5 teaspoon vanilla extract
- Once the pie is fully chilled and set, remove the plastic wrap. Spoon or pipe the prepared whipped cream generously over the top of the chocolate filling. Add any optional garnishes like chocolate shavings, extra whipped cream dollops, or fresh berries. Slice and enjoy your delicious Chocolate Cream Pie!Optional garnishes
Notes
To store your Chocolate Cream Pie, cover it tightly with plastic wrap to prevent it from absorbing odors in the refrigerator. It will stay fresh for 3-4 days when properly refrigerated. It is not recommended to freeze this pie as the texture of the custard can change and become watery upon thawing. If you find yourself with a delightful slice leftover, simply enjoy it cold straight from the refrigerator.
