Description
A rich and silky chocolate cream pie with a flaky crust and a fluffy whipped topping—perfect for any occasion.
Ingredients
- 1 pre-baked pie crust (homemade or store-bought)
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 4 large egg yolks
- 6 oz semi-sweet chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups whipped cream (for topping)
- Chocolate shavings or cocoa powder (optional garnish)
Instructions
- Bake the pie crust according to package or recipe instructions and let it cool completely.
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
- Reduce the heat and cook for 1 more minute while stirring.
- In a separate bowl, lightly beat the egg yolks. Slowly whisk in a bit of the hot chocolate mixture to temper them.
- Pour the tempered yolks back into the saucepan and cook for another 2 minutes, stirring continuously.
- Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Let the pie cool slightly, then refrigerate for at least 4 hours or until fully set.
- Top with whipped cream and garnish with chocolate shavings or cocoa powder before serving.
Notes
- Use a chocolate cookie crust for extra chocolate flavor.
- Infuse the filling with espresso or peppermint extract for a twist.
- A sprinkle of sea salt on top adds a gourmet touch.
- The pie keeps well in the fridge for up to 4 days.
- Best served chilled; do not freeze.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
