Triple Chocolate Cream Pie

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A chocolate shortbread crust, a rich chocolate pudding filling, and chocolate whipped cream make up this Triple Chocolate Cream Pie. Add a touch of extra with some semi-sweet chocolate curls.

Chocolate should be it’s own food group. There, I said it. Although I generally prefer vanilla to chocolate (shh, don’t tell), this Triple Chocolate Cream Pie takes chocolate love to a whole new level. A buttery chocolate shortbread crust is filled with a double chocolate pudding (cocoa powder + chocolate chips are both used), topped with chocolate whipped cream, and for an extra touch of something chocolatey, is topped with semi-sweet chocolate curls. It’s deceptively easy, totally homemade, and waiting for your chocolate craving right now.

What you’ll need to make this triple chocolate cream pie:

All purpose flour

Dutch processed unsweetened cocoa powder

Salt

Salted butter

Granulated sugar

Cold water

Whole milk (2% would work as well)

Large eggs

Cornstarch

Pure vanilla extract

Dark chocolate chips (semi-sweet would work as well)

Heavy cream

Powdered sugar (granulated sugar would work if you do not have powdered)

The Crust

This crust is an offshoot of my All Butter Shortbread Crust. It also uses all butter (read: no oil or any other yucky stuff), and the rest of the ingredients are pantry staples that are easy to find, use, and consume.

You’ll start with a 9-inch pie pan (or four 4-inch mini pans… I also have 6-inch pie pans and can generally fill three of those with one crust recipe).

Place the flour, cocoa powder, salt and sugar in a mixing bowl and add the paddle attachment to your mixer. Give it a quick mix. Alternatively if you do not have a standing mixer, simply whisk the dry ingredients in a medium size bowl. Slowly add the butter cube by cube and mix on low until it forms a wet sand-like consistency. If you are using a pastry cutter, cut the butter into the flour mixture until it resembles wet sand. Add the cold water 1 tablespoon at a time. The dough is ready when it is firm and not sticky. I use 6 tablespoons and it comes out perfectly every time. Press the dough into the pie pan and blind bake the crust. You will do this by lining the pie with parchment paper and filling it with pie weights. You can also use dry beans or uncooked rice if you do not have weights.

Bake at 350° for 20 to 25 minutes, or until the crust is slightly golden on the edges and the middle is cooked throughout. Allow the crust to cool completely before filling it.

The Filling

In a medium sauce pan, heat the milk and cocoa powder on medium to high heat. Whisk until it is combined and the mixture becomes hot and just begins to steam, about 2 to 4 minutes.

In a medium size bowl, combine the granulated sugar, egg plus egg yolks, and cornstarch. Whisk until fully combined, about 30 seconds. Slowly pour ⅓ of the hot milk mixture into the egg mixture, ensuring that you are careful and you do not splatter on yourself. Whisk to combine. Add another third of the milk and whisk again to combine. Finally at the remainder of the milk and whisk well. Gently pour the mixture back into the saucepan and whisk over medium heat for 3 to 4 minutes or until mixture begins to thicken. Be cautious as the pudding can splatter and it is hot. If it starts to bubble up too much, simply remove it from the heat and continue to whisk.

Immediately pour the mixture into a medium sized bowl and add the butter, vanilla, and chocolate chips. Whisk to fully combine, ensuring all chips are melted and putting is smooth. Placed plastic wrap over the bowl, allowing it to touch the top of the pudding. This will keep it from forming a film. Refrigerate until cold, 2 to 3 hours or overnight. If you are assembling the pie the next day simply cover the pie crust overnight.

The Whipped Cream + Assembling the Pie

With a hand mixer or a standing mixer, beat the heavy cream, powdered sugar or granulated sugar, and cocoa powder until stiff peaks form, about 60 to 90 seconds. Whisk the cold pudding until it is smooth, about 20 seconds.

Pour the pudding into the pie crust and spoon it around until it is evenly filling the crust. Top with the whip cream and chocolate curls, if desired (you can find those in this recipe for my Dark Chocolate Tart) Serve immediately. Store any leftover pie in the refrigerator for up to five days. Enjoy!

The Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Enjoy Life makes a dairy free + allergen friendly dark chocolate chip that would work great in this recipe.

Silk Dairy Free Heavy Cream is a great option for the whipped topping. 

I truly hope you enjoy a slice of chocolate heaven! This Triple Chocolate Cream Pie is the stuff of dreams, and it’s going to be a top contender for all upcoming holidays (and basic Friday nights). 😉

If you love chocolate cream in a traditional shortbread crust, try my Homemade Chocolate Cream Pie.