Chocolate Cream Pie Recipe

Prepare the Pie Crust

In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Shape and Chill

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough

After chilling, roll out the dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pan and trim any excess.

Pre-bake the Crust

Preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork and bake for 20 minutes or until golden. Let it cool.

Combine Dry Ingredients

In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt.

Add Milk

Gradually whisk in the milk until the mixture is smooth.

Cook the Filling

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.

Add Chocolate and Butter

Remove from heat and stir in the chopped dark chocolate, unsalted butter, and vanilla extract until smooth.

Fill the Pie Crust

Pour the chocolate filling into the pre-baked pie crust and spread evenly. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.

Whip the Cream

In a large mixing bowl, beat the heavy cream with a handheld mixer until it begins to thicken.

Add Sugar and Vanilla

Add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form.

Top the Pie

Spread or pipe the whipped cream over the chilled chocolate filling in the pie. Decorate as desired.