Creamy and luscious beyond belief, this is the ultimate old-fashioned Chocolate Cream Pie recipe! Whether you make your own crust or take it easy with a store-bought one, the rich chocolate filling and fluffy whipped cream on top will make this a dessert worth repeating.
This Chocolate Cream Pie is a true diner classic!
Whenever I find myself at an old-fashioned diner (not as often as I’d like), I tend to order the same foods. A greasy burger. Crispy fries. A frosty soda. And obviously, a slice of pie.
Not every diner carries chocolate cream pie…and those are the ones I don’t return to!
Use Real Chocolate For A Perfect Pie!
The secret to a perfect old-fashioned chocolate cream pie?
Using pudding is not only cheating, but it’s also making a totally different dessert. Pudding pie =/= cream pie. Don’t cheat yourself out of this rich, smooth, and creamy chocolate custard.
Chocolate pudding has its place, it’s just not in this pie.
So we’ve got creamy delicious chocolate custard inside, and a lightly sweetened whipped cream on top. All yummylicious. But can we talk about the magic of the pie crust recipe?
Buttery, crispy, and such a delicate yet sturdy vehicle for the pie filling. Yet, it’s so easy to end up with a soggy bottom, and there’s no easier way to ruin a pie than that!
Do you know what my favorite trick is to keep your pie crust from getting soggy? Melted chocolate.
Yep! A thin layer of simple melted chocolate (and a hearty blind bake) help this crust not only look perfect, but it adds an extra punch of chocolatey goodness. It’s a step you’ll never want to skip in the future!
How To Make A Chocolate Cream Pie
- Heat your oven to 350 degrees F. Place the pie crust in the bottom of a 9-inch pie plate. Bake the crust for 20 minutes, then remove from oven and let cool completely on a cooling rack.
- Melt the chocolate in a small bowl in the microwave in 30-second intervals. When the crust is cool, pour the chocolate over it and spread it out to cover the entire bottom. Allow it to dry completely.
- In a large saucepan, whisk together sugar, cornstarch, and salt. Add egg yolks, milk, and cream until well combined.
- Set the saucepan over medium heat on the stove. Whisk occasionally until the mixture begins to thicken, about 3 minutes. Cook 2 to 3 minutes more, whisking constantly until bubbles start to form and the mixture is very thick.
- Remove the saucepan from the heat and whisk in the vanilla extract. Add the butter, unsweetened, and semi-sweet chocolate in small batches, whisking until melted & smooth.
- Place a sieve over a medium bowl and strain the mixture through it, pressing it through with a rubber spatula. Cover with plastic wrap, pressing it onto the surface of the custard. Refrigerate 3 to 4 hours until set.
- Remove the plastic wrap from chocolate filling and stir the custard until smooth. Spoon the filling into the cooled pie crust and smooth the surface with a spatula.
- Top with sweetened whipped cream and chocolate shavings, if desired. Chill 3 to 4 hours until ready to serve.
More Delicious Pie Recipes:
- Irish Cream Coffee Mud Pie
- Nutella Banana Cream Pie
- French Silk Pie
- Dutch Apple Pie
- Peanut Butter Pie
- Chocolate Tart
Chocolate Cream Pie
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Chocolate Cream Pie
- 1 layer pie crust
- 1 ounce chocolate, melted
- 2/3 cup sugar
- 1/4 cup cornstarch
- pinch of kosher salt
- 8 large egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup butter, chilled and cubed
- 8 ounces semisweet chocolate, finely chopped
- 2 ounces unsweetened chocolate, finely chopped
- 1 1/2 teaspoons vanilla extract
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Dark chocolate, for garnish
- Heat oven to 350°. Place pie crust in the bottom of a 9-inch pie plate. Bake for 20 minutes; let cool completely.
- Melt the chocolate in a small bowl in the microwave in 30-second intervals. When the crust is cool, pour the chocolate over it and spread it out to cover the entire bottom. Allow the chocolate to cool completely.
- In a saucepan, whisk together sugar, cornstarch, and salt. Add egg yolks, milk, and cream and whisk until combined.
- Set the saucepan over medium heat on the stove. Whisk occasionally until the mixture begins to thicken, about 3 minutes. Cook 2-3 minutes more, whisking constantly, until bubbles start to form and the mixture is very thick.
- Remove pan from heat and whisk in vanilla. Add butter and chopped chocolate in small batches, whisking until melted and smooth.
- Place a sieve over a medium bowl and strain the custard, pressing it through with a rubber spatula. Cover with plastic wrap, pressing plastic onto the surface; refrigerate until set, about 3 to 4 hours.
- Remove plastic wrap from custard and stir until smooth. Spoon mixture into cooled crust and smooth surface with a spatula.
- In a large bowl, whisk cream, powdered sugar, and vanilla until stiff peaks form. Spread on top of filling, forming a dome.
- Using a peeler, shave some of the dark chocolate onto the top of the pie. Chill 3 to4 hours until ready to serve.