Description
Classic Chocolate Cream Pie features a flaky homemade pie crust filled with rich, homemade dark chocolate pudding and topped with silky whipped cream and chocolate shavings. This indulgent dessert is perfect for any occasion, combining smooth chocolate custard with a tender, buttery crust for a timeless 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 cup (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 Cream 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 kosher salt. Add the cold diced butter and pulse until mixture resembles coarse crumbs. Add the egg and pulse until dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Bake the Pie Crust: Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake another 10-15 minutes until golden brown. Let cool completely.
- Make the Chocolate Pudding: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. In a separate bowl, lightly beat egg yolks. Gradually whisk in milk to the sugar mixture in saucepan, then cook over medium heat, stirring constantly until thickened and boiling for 1 minute. Remove from heat and whisk in egg yolks quickly to temper eggs, then return to heat and cook an additional 2 minutes, stirring constantly.
- Add Chocolate and Butter: Remove the pudding from heat and stir in chopped dark chocolate until melted and smooth. Then stir in butter and vanilla extract until fully incorporated. Pour pudding into the cooled pie crust, smoothing the top. Cover with plastic wrap directly on surface and refrigerate to chill and set for at least 4 hours.
- Prepare Whipped Cream Topping: In a mixing bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract and beat until combined. Gradually beat in heavy cream until stiff peaks form. Spread the whipped cream over the chilled chocolate pudding in the pie crust evenly.
- Garnish and Serve: Sprinkle additional chopped dark chocolate or chocolate shavings over the whipped cream. Chill the pie for another 30 minutes before serving for best texture.
Notes
- Rich and decadent, this pie is a classic dessert that showcases smooth homemade chocolate pudding and whipped cream in a tender pie crust.
- Ensure the pie crust is fully cooled before adding pudding to prevent sogginess.
- Use high-quality dark chocolate for best flavor and texture in the filling.
- Chilling both pudding and whipped cream thoroughly helps the pie set beautifully for clean slices.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 28g
- Sodium: 110mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
