Chocolate Cream Pie Recipe
Whip up a stunning Chocolate Cream Pie that’s easy to make, family-friendly, with an intense chocolate flavor and a fluffy whipped cream topping. Perfect for any occasion, especially Thanksgiving celebrations.
Equipment
- Pastry Blender
- electric mixer,
- Pie Plate
- Medium saucepan,
- Plastic Wrap
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cut into cubes
- 1/4 cup cold vegetable shortening
- 5-7 tbsp ice water add gradually
Chocolate Filling
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 4 large egg yolks lightly beaten
- 6 ounces semi-sweet chocolate finely chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 1/2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Garnishes
- Chocolate shavings for garnish
- Cocoa powder for garnish
- Fresh berries for garnish
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent puffing. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown. Let the crust cool completely on a wire rack.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. Remove from heat.
- In a separate bowl, lightly whisk egg yolks. Temper the yolks by slowly drizzling about ½ cup of the hot milk mixture into them, whisking constantly. Pour the tempered yolk mixture back into the saucepan.
- Cook over low heat, stirring constantly, for 1-2 minutes until smooth and slightly thickened. Remove from heat and stir in chopped chocolate and butter until melted and smooth. Stir in vanilla extract.
- Pour the chocolate filling into the cooled pie crust. Cover with plastic wrap pressed directly on the filling to prevent skin formation. Refrigerate for at least 4 hours or overnight until set.
- In a large bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract and continue beating until stiff peaks form.
- Spread whipped cream evenly over the chilled chocolate filling. Garnish with chocolate shavings, cocoa powder, or fresh berries if desired. Slice and serve chilled.
Notes
This recipe is adaptable; use store-bought crust for convenience, dark chocolate for richer flavor, or add espresso powder to deepen the chocolate taste. Great for kids to help with and ideal for making ahead of time.