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5 from 2 votes

Homemade Chocolate Cream Pie

Luscious chocolate pudding, lightly sweetened whipped cream and a buttery pie crust made up this homemade chocolate cream pie. 
Course: chocolate, cream, Dessert, Pie, pie crust
Cuisine: chocolate, Dessert
Keyword: chocolate, cream, homemade, pie
Servings: 8

Ingredients

  • FOR THE CRUST:
  • 2 Cups All Purpose Flour
  • ½ Teaspoon Salt
  • ⅔ Cup Salted Butter, cold and cut into cubes
  • 3 Tablespoons Granulated Sugar
  • 5-6 Tablespoons Cold Water
  • FOR THE FILLING:
  • 2 ½ Cups Milk, whole or 2%
  • 1 ¼ Cups Granulated Sugar
  • 1 Large Egg + 4 Large Egg Yolks
  • ¼ Cup Cornstarch
  • ¼ Cup Unsweetened Cocoa Powder, Dutch processed preferred
  • ¼ Cup Salted Butter
  • 2 Teaspoons Pure Vanilla Extract
  • ⅔ Cup Dark Chocolate Chips
  • FOR THE WHIPPED CREAM:
  • 1 ½ Cups Heavy Cream
  • 2 Tablespoons Powdered Sugar

Instructions

  • Preheat the oven to 350°. You will be using a 9” pie pan for the recipe. 
    To make the crust: Place flour into a mixing bowl with the sugar, and add the paddle attachment to your mixer. Give the flour and sugar a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour + sugar mixture. Add the salt, mix. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky. Press dough into the pie pan, and blind bake by lining with parchment paper and filling the crust with pie weighs, dry beans, or rice. Bake at 350° for 20-25 minutes or until crust is slightly golden and cooked through. Allowed to cool completely before filling. 
  • To make the filling: 
    In a medium saucepan, heat the milk and cocoa powder on medium to high heat. Whisk until combined and mixture becomes hot + just begins to steam, about 2-4 minutes. 
    In a medium sized mixing 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 do not splatter on yourself. Whisk to combine. Add another third of the milk, and whisk again to combine. Finally, add the remainder of the milk and whisk well. Gently pour the mixture back into the saucepan and whisk on medium heat for 3-4 minutes or until mixture thickens. Be cautious as 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 pudding is smooth. Place 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, 2-3 hours or overnight. If you are assembling the pie the next day simply cover the pie crust overnight. 
  • To make the whipped cream and assemble the pie:  
    With a hand mixer or a standing mixer, beat the heavy cream and powdered sugar 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 whipped cream and chocolate shavings, if desired. Serve immediately.
    Store any leftover pie in the refrigerator for up to five days. Enjoy! 

Notes

See blog for dietary substitutions for dairy and gluten.