Chocolate Cream Pie

Chocolate Cream Pie

Chocolate Filling in a Chocolate Pie Crust. Yum!

1 recipe chocolate pie dough

2 eggs
28 g/ 1 oz dutch cocoa powder
28 g/ 1 oz cornstarch
725 g/ 25 ½ oz milk
130 g/ 4 oz + 1 tablespoon sugar
Pinch of salt
170 g/ 6 oz bittersweet chocolate
28 g/ 1 oz butter
1 teaspoon vanilla extract

230 g/ 8 oz heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

chocolate sprinkles, as needed

Bake chocolate pie crust. Preheat oven to 200C/ 400F. Roll out dough 3mm/ ⅛ inch thick. Carefully line a 9″ pie tin with pastry. Press the pastry so it covers the base and the sides. Cover and chill for 30 minutes. Line shell with parchment paper and fill with pie weights or dried beans. Blind bake until you can smell the chocolate, 15 to 20 minutes. Lower oven temperature to 175C/ 350F. Remove weights and lining and bake for 10 minutes. Place on rack. Completely cool before using.

Whisk together eggs, cocoa, cornstarch, and 60 g/ 2 oz of milk. Set aside.

In a heavy saucepan over low heat, bring remaining 665 g/ 23 ½ oz milk, sugar, and salt to a boil. Whisk ¼ of hot mixture into egg mixture. Whisk egg mixture into hot milk mixture. Continue whisking and cook until mixture thickens. Off heat, whisk in chocolate and butter until chocolate has melted. Whisk in vanilla extract. Press through a strainer. Cover with cling film directly on the surface and cool to room temperature.

Pour cooled chocolate into baked pie shell. Level surface as much as possible. Cover with greased cling film directly on surface. Refrigerate for at least 3 hours.

In a chilled bowl combine cream and sugar. Beat until soft peaks form. Add vanilla and beat until there are stiff peaks.

Remove cling film from pie. Pipe or spread whipped cream evenly over surface. Garnish with chocolate sprinkles.

For another great pie try our Banana Pudding Pie with Speculaas Crust.

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