Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

This chocolate cream pie is smooth, rich, and decadent. It's an old-fashioned recipe with real chocolate rather than pudding mix.

Course Dessert

Cuisine American

Keyword chocolate cream pie

Prep Time 25

Cook Time 10

Chill Time 2

Total Time 2 35

Servings

Calories 241kcal

Ingredients

1 (9-inch) pie shell , baked and cooled
½ cup granulated sugar
3 tablespoons cornstarch , sifted
4 tablespoons unsweetened cocoa powder , sifted (I prefer Dutch cocoa powder)
2 cups whole milk
2 oz bittersweet chocolate , chopped
½ teaspoon vanilla extract
1 pinch kosher salt

Toppings

sweetened whipped cream*
chocolate shavings

Instructions

Assemble and bake the pie shell, if needed. This is my go-to butter pie crust recipe. It makes a double crust, so you can either halve the recipe when making this chocolate cream pie or freeze the other crust for a future pie.
1 (9-inch) pie shell
Make the filling. In a small pot, stir together the sugar, cornstarch, and cocoa powder. Whisk in milk and place over medium heat until the mixture comes to a boil and starts to thicken. Once hot and thick, remove from heat and stir in chopped chocolate, vanilla, and salt.
½ cup granulated sugar, 3 tablespoons cornstarch, 4 tablespoons unsweetened cocoa powder, 2 cups whole milk, 2 oz bittersweet chocolate, ½ teaspoon vanilla extract, 1 pinch kosher salt
Chill for 2 hours. Pour the filling into the baked pie shell and cover with plastic wrap. (Place the plastic wrap directly on the filling to prevent a film from forming.) Refrigerate for 2 hours or until completely chilled and the plastic wrap comes off clean.
Top and serve. Cut pie into 8 pieces and top with dollops of whipped cream and chocolate shavings and serve.
sweetened whipped cream*, chocolate shavings

Notes

*Whipped cream: If making your own whipped cream, simply combine 1 ½ cups heavy cream, ¼ cup powdered sugar, and ¾ teaspoon vanilla in a stand mixer fitted with a whisk attachment and whip until you have soft peaks.

Storage: This pie will last up to 4 days in the fridge. The whipped cream will deflate within a day or so, so I recommend storing it separately or waiting to whip up a fresh batch just before you're ready to serve.

Nutrition