Description
Classic Chocolate Cream Pie features a flaky homemade pie crust filled with rich, silky dark chocolate pudding, topped with a smooth whipped cream layer and garnished with chocolate shavings. This decadent dessert balances a crisp pastry shell with luscious chocolate filling, perfect for any special occasion or chocolate lover’s treat.
Ingredients
Scale
Pie Crust
- 1-1/2 cups (180 grams) all-purpose flour
- 1/4 cup (30 grams) powdered sugar
- ½ teaspoon coarse kosher salt
- 1/2 cup (113 grams) cold unsalted butter, diced into ½” pieces
- 1 large egg
Chocolate Pudding Filling
- 3/4 cup (175 grams) granulated sugar
- ¼ cup (30 grams) cornstarch
- Pinch coarse kosher salt
- 2 large egg yolks
- 3 cups (680 grams) whole milk
- 8 ounces (230 grams) chopped dark chocolate, plus more for garnish
- 4 tablespoons (60 grams) unsalted butter
- 1 teaspoon vanilla extract
Whipped Topping
- 2 tablespoons (30 grams) cream cheese, softened
- 2 tablespoons (30 grams) granulated sugar
- ¼ teaspoon vanilla extract
- 1 cup (230 grams) heavy cream
Instructions
- Prepare the Pie Crust: In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix. Add the cold diced butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough just begins to come together. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Bake Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie pan, trim and crimp the edges. Chill the crust for 15 minutes, then line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes, then remove weights and bake an additional 10 minutes until golden and fully set. Cool completely.
- Make Chocolate Pudding Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Place over medium heat and cook, stirring constantly, until mixture thickens and comes to a boil, about 6-8 minutes. Boil for 1 minute while stirring. Remove from heat.
- Temper Eggs: In a small bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to warm them, then return this mixture to the saucepan with the remaining milk mixture, stirring to combine.
- Cook Filling: Return the saucepan to medium heat and cook, stirring constantly, until pudding thickens further, about 2 minutes. Remove from heat and stir in the chopped dark chocolate, butter, and vanilla extract until smooth and glossy. Transfer the pudding to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin. Chill until set, about 2 hours.
- Prepare Whipped Cream Topping: In a chilled mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth. Add heavy cream and beat on medium-high speed until stiff peaks form.
- Assemble the Pie: Once the chocolate pudding is fully chilled and set, spoon it into the cooled pie crust and smooth the surface. Spread or pipe the whipped cream over the filling. Garnish with additional chopped dark chocolate or chocolate shavings.
- Chill and Serve: Refrigerate the assembled pie for at least 1 hour before serving to allow flavors to meld and the pie to set completely.
Notes
- Rich and decadent, this Classic Chocolate Cream Pie is a dream dessert for chocolate lovers.
- The pie crust may be made ahead and stored in the freezer for convenience.
- Use good quality dark chocolate with at least 60% cocoa for best flavor.
- Chilling the pie after assembly is essential for the filling to fully set.
- For a gluten-free version, substitute the flour in the crust with a gluten-free blend.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of pie)
- Calories: 430
- Sugar: 28g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
