Chocolate Cream Pie Recipe
Make Chocolate Cream Pie Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Chocolate Custard Filling
Whipped Cream Topping
Garnish (optional)
Method
Crust
- 1
Prepare and bake crust
Preheat oven to 350°F (175°C). In a medium bowl combine 1 1/2 cups graham cracker crumbs, 2 tbsp granulated sugar, 1 tsp fine salt, and 6 tbsp melted unsalted butter. Stir until crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish, using the bottom of a measuring cup for an even surface. Bake crust for 8–10 minutes until fragrant and set. Remove from oven and let cool on a wire rack while preparing the filling.
Chocolate Custard Filling
- 2
Heat milk and cream
In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat just until tiny bubbles form at the edges and steam rises (do not boil).
- 3
Mix dry ingredients
While milk warms, in a medium bowl whisk together 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup cornstarch, and 1/2 tsp fine salt until uniform.
- 4
- 5
Combine and thicken
Pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly. Add the dry mixture to the pan while whisking. Cook over medium-low heat, stirring constantly with a heatproof spatula or whisk and making sure to scrape the bottom and sides, until the mixture thickens and just comes to a gentle boil — about 3–6 minutes. Once it reaches a pudding-like thickness (it should coat the back of a spoon), remove from heat.
- 6
Melt chocolate and finish custard
Immediately add 6 oz finely chopped semisweet chocolate to the hot custard, stirring until melted and smooth. Stir in 2 tbsp cold unsalted butter, 1 tsp vanilla extract, and continue stirring until butter is incorporated and custard is glossy. If desired, pass the custard through a fine-mesh sieve into a clean bowl to ensure ultra-smooth texture. Let cool for 10 minutes, stirring occasionally to release steam and prevent skin formation.
- 7
Fill crust and chill
Pour or spoon the warm chocolate custard into the cooled graham crust, smoothing the top with an offset spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the pie until fully set, at least 4 hours, preferably 6 hours or overnight for best texture.
Whipped Cream Topping
- 8
Make whipped cream
About 20–30 minutes before serving, chill a mixing bowl and beaters in the fridge if possible. Pour 1 cup heavy whipping cream into the chilled bowl. Add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form, being careful not to overbeat. Taste and adjust sweetness if desired.
- 9
Top the pie
Remove the pie from the refrigerator and peel off the plastic wrap from the custard surface. Spread the whipped cream evenly over the chilled pie or pipe decorative swirls. Return to the refrigerator briefly if needed to firm the topping.
Garnish and Serve
- 10
Garnish
Just before serving, sprinkle chocolate shavings or a light dusting of cocoa powder over the whipped cream and scatter a few flakes of sea salt if desired.
- 11
Slice and serve
For clean slices, use a sharp knife warmed in hot water and wiped dry between cuts. Serve chilled. Leftovers can be refrigerated, covered, for up to 3 days.