why make this recipe
This Chocolate Cream Pie is rich, simple, and fast. It uses a ready pie crust and a smooth chocolate filling. The pie cools in the fridge, so you can make it ahead. If you like easy desserts that taste like a bakery, this is for you.
introduction
This pie has a silky chocolate filling and a crisp crust. It uses common pantry items and eggs for a thick, creamy texture. Serve it chilled for a cool, sweet finish. For another hearty, comfort-food idea while you plan desserts, see creamy chicken pot pie pasta bake.
how to make Chocolate Cream Pie
- Mix dry ingredients. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Add liquids. Gradually add in the milk and heavy cream while whisking constantly.
- Cook to thicken. Cook over medium heat, stirring continuously until the mixture thickens and comes to a gentle boil.
- Temper the eggs. In a separate bowl, whisk the egg yolks. Slowly pour in a little of the hot chocolate mixture to temper the eggs, then add the egg yolk mixture back into the saucepan.
- Finish cooking. Continue to cook for another 2 minutes, then stir in the vanilla extract.
- Fill the crust. Pour the chocolate filling into the pre-made pie crust and smooth the top.
- Cool and chill. Let the pie cool at room temperature for about 30 minutes, then refrigerate until set (at least 2 hours).
- Serve. Serve chilled, topped with chocolate shavings or whipped cream.
Ingredients :
- 1 pre-made pie crust
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Chocolate shavings or whipped cream for topping
Directions :
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Gradually add in the milk and heavy cream while whisking constantly.
- Cook over medium heat, stirring continuously until the mixture thickens and comes to a gentle boil.
- In a separate bowl, whisk the egg yolks. Slowly pour in a little of the hot chocolate mixture to temper the eggs, then add the egg yolk mixture back into the saucepan.
- Continue to cook for another 2 minutes, then stir in the vanilla extract.
- Pour the chocolate filling into the pre-made pie crust and smooth the top.
- Let the pie cool at room temperature for about 30 minutes, then refrigerate until set (at least 2 hours).
- Serve chilled, topped with chocolate shavings or whipped cream.
how to serve Chocolate Cream Pie
Slice the chilled pie with a sharp knife. Serve each piece with a dollop of whipped cream or extra chocolate shavings. You can also add fresh berries for a bright contrast. Keep slices cold until you serve.
how to store Chocolate Cream Pie
Cover the pie with plastic wrap or place in an airtight container. Store in the refrigerator for up to 3 days. Do not leave the pie at room temperature for more than two hours. To freeze, wrap tightly and freeze for up to one month; thaw in the fridge before serving.
tips to make Chocolate Cream Pie
- Whisk well when adding the milk and cream to avoid lumps.
- Stir constantly while cooking so the filling does not burn or stick.
- Temper the egg yolks slowly to prevent scrambled eggs.
- Cool the pie at room temperature first, then chill to set.
- For menu pairing ideas, try a savory main like baked Caesar chicken with creamy parmesan sauce to balance a sweet finish.
variation (if any)
- Double chocolate: Mix small chocolate chips into the hot filling until melted.
- Lighter topping: Use whipped coconut cream instead of dairy whipped cream.
- Nutty crust: Use a graham cracker or nut crust for extra flavor.
FAQs
Q: Can I use whole eggs instead of egg yolks?
A: Whole eggs can change the texture and make the filling less smooth. Egg yolks give a richer, creamier result.
Q: Can I use low-fat milk?
A: You can, but the filling will be less rich. Heavy cream adds silkiness and a better texture.
Q: How long does the pie need in the fridge to set?
A: At least 2 hours, but 4 hours is better for a firmer set.
Q: Can I make the filling ahead of time?
A: Yes. Store the filling in the fridge and pour into the crust before serving. Re-whisk if it firms too much.
Conclusion
For a step-by-step version with photos and tips, see Chocolate Cream Pie – Tastes Better From Scratch.
Chocolate Cream Pie
Ingredients
Method
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Gradually add in the milk and heavy cream while whisking constantly.
- Cook over medium heat, stirring continuously until the mixture thickens and comes to a gentle boil.
- In a separate bowl, whisk the egg yolks. Slowly pour in a little of the hot chocolate mixture to temper the eggs, then add the egg yolk mixture back into the saucepan.
- Continue to cook for another 2 minutes, then stir in the vanilla extract.
- Pour the chocolate filling into the pre-made pie crust and smooth the top.
- Let the pie cool at room temperature for about 30 minutes, then refrigerate until set (at least 2 hours).
- Serve chilled, topped with chocolate shavings or whipped cream.