Description
This luscious Chocolate Cream Pie features a rich, silky chocolate custard nestled in a crisp, fully baked refrigerated pie crust. Topped with whipped cream and optional chocolate shavings, it’s a decadent yet approachable dessert perfect for any chocolate lover.
Ingredients
Scale
Pie Crust
- 1 9-inch refrigerated pie crust (213g, fully baked and cooled, ½ package)
Chocolate Filling
- ⅓ cup granulated sugar (67g)
- ¼ cup cornstarch (28g)
- 2 tbsp unsweetened cocoa powder (11g)
- ¼ tsp kosher salt
- 3 cups whole milk (or half and half, 720g)
- 4 oz. semisweet chocolate (113g, finely chopped, Ghirardelli Premium Baking Bars recommended)
- 2 oz. bittersweet chocolate (57g, finely chopped, Ghirardelli Premium Baking Bars recommended)
- 3 tbsp unsalted butter (42g, cut into 3 pieces)
- 2 tsp pure vanilla extract (8g)
Whipped Cream Topping
- 1 cup heavy cream (227g)
- 1½ tbsp powdered sugar (11g)
- Chocolate flakes or chocolate shavings (optional)
Instructions
- Prepare the Pie Crust: Fully bake the refrigerated 9-inch pie crust according to package instructions, then allow it to cool completely before filling. Set aside.
- Prepare Parchment Paper: Cut a piece of parchment or waxed paper to the size of the pie plate and lightly spray it with nonstick cooking spray. Set aside for later use when chilling the pie filling.
- Combine Dry Ingredients: In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder, and kosher salt until well combined.
- Add Milk and Cook the Mixture: Gradually pour in 3 cups of whole milk while continuously whisking to prevent lumps. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble—this should take about 8-10 minutes.
- Melt in Chocolate: Remove the saucepan from heat and immediately stir in the finely chopped semisweet and bittersweet chocolate until melted and smooth.
- Add Butter and Vanilla: Incorporate the unsalted butter, piece by piece, stirring until fully melted and blended. Then stir in the pure vanilla extract for flavor.
- Cool the Filling: Pour the chocolate filling into the cooled pie crust. Place the prepared parchment or wax paper directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours to set firmly.
- Prepare Whipped Cream: Using a mixer, beat the heavy cream with powdered sugar until stiff peaks form, about 3-5 minutes.
- Assemble the Pie: Once the chocolate filling is fully set, remove the parchment paper, and spread or pipe the whipped cream evenly over the top of the pie.
- Optional Decoration: Garnish the whipped cream topping with chocolate flakes or chocolate shavings for an elegant finishing touch.
- Serve: Slice into 8 generous pieces and serve chilled for a rich and creamy dessert experience.
Notes
- For a richer filling, substitute some or all of the whole milk with half and half.
- Ensure constant whisking when cooking the chocolate custard to avoid lumps and burning on the bottom of the pan.
- Chilling the pie for at least 4 hours or overnight helps the filling set properly.
- Use high-quality baking chocolate for the best flavor and smooth texture.
- The whipped cream can be prepared in advance and stored in the refrigerator until ready to use.
- To avoid a skin on the filling while chilling, the parchment paper step is essential.
