Classic Chocolate Cream Pie
A timeless dessert featuring a rich, velvety chocolate custard cradled in a tender, baked crust and finished with a soft, airy crown of sweetened whipped cream. This indulgent treat echoes the comfort and charm of traditional homemade pies passed down through generations.
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Ingredients
- 1 cup cold heavy cream whipped (for topping)
- ¼ teaspoon fine sea salt
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons unsalted butter softened
- ¾ cup white granulated sugar
- ½ teaspoon vanilla extract for topping
- 4 egg yolks beaten lightly
- 2 tablespoons powdered sugar for whipped topping
- 1 teaspoon vanilla extract for filling
- ¼ cup cornstarch
- 3 cups whole milk
- One 9-inch pie crust fully baked and cooled
- Optional: dark chocolate curls or a dusting of cocoa for garnish
Instructions
- Begin by baking the pie shell if not already done; follow the instructions provided with your crust if pre-made. Allow the crust to cool completely before adding the filling.
- In a medium-sized saucepan, combine the sugar, cocoa powder, cornstarch, and salt. Stir thoroughly to ensure even distribution of the dry ingredients.
- Gradually incorporate the milk into the dry mixture while whisking to achieve a smooth consistency with no lumps.
- Set the saucepan over medium heat. Whisk steadily as the mixture heats, continuing until it thickens and reaches a low boil, roughly 7 to 9 minutes.
- Meanwhile, in a separate bowl, beat the egg yolks gently. Slowly stream about half a cup of the hot chocolate mixture into the yolks while whisking quickly to avoid curdling.
- Transfer the tempered yolk blend back into the saucepan. Continue to cook over medium heat for an additional 2 to 3 minutes until the custard is thickened and uniformly smooth.
- Remove the pan from the heat source. Stir in the butter and vanilla extract until the mixture is glossy and well-combined.
- Carefully pour the warm chocolate filling into the pre-cooled pie crust. Use a spatula to level the surface.
- Place a piece of plastic wrap directly on top of the custard to prevent a skin from forming. Chill in the refrigerator for a minimum of 4 hours, or until fully set.
- To prepare the whipped topping, beat the chilled heavy cream along with the powdered sugar and vanilla extract using a mixer until soft peaks form.
- Once the pie is thoroughly chilled and set, spread or pipe the whipped topping over the surface.
- Finish with a flourish of chocolate shavings or a light sprinkle of cocoa powder, if desired. Slice and serve cold.