It’s supremely delicious and destined to be a highlight of any dinner or celebration!
Upgraded Old Fashioned Chocolate Cream Pie
This is one of the dreamiest pies with its trio of layering, its silky smooth texture, and its abundant decadence of chocolate flavor. You’ll find it’s even a step up from the traditional old classic since chopped chocolate is included as well rather than just cocoa powder. It tastes just like chocolate pudding but in pie form! Sure during the holidays we all love our fruity pies but some sort of chocolate pie is always a welcome change and definitely deserves a place in the line up. Chocolate lovers will thank you. It will be savored down to the last creamy topped crumb and may likely become a repeatedly requested tradition each holiday season! There are a few steps to it, especially if you prepare the homemade pie crust but it’s worth every bit of effort and overall it is a straightforward easy method to follow. A critical step is just that you ensure the filling is thickened well over the stovetop so you’re pie will be firm enough to hold up when sliced. If you find you are short on time to make this completely from scratch pie you could try my easy chocolate mousse pie instead (then save this recipe for when time allows). It’s super fluffy and equally as tempting!
Chocolate Cream Pie Recipe Ingredients
1 fully blind baked pie crust, recipe here (you’ll need butter, flour, sugar, salt and ice water for it) 4 oz. bittersweet chocolate (60 to 65 percent), chopped 3 Tbsp unsalted butter, cut into 1 Tbsp pieces 2 tsp vanilla extract 2/3 cup granulated sugar, plus 2 1/2 tbsp 1/4 cup Dutch process cocoa powder (scoop and level to measure) 1/4 cup cornstarch (scoop and level to measure) 1/4 tsp salt 3 large egg yolks 3 cups whole milk, divided 1 1/4 cups heavy cream 1/4 tsp vanilla extract
Wondering what to make with the leftover egg whites? Check out these recipes here.
Can I Use Regular Cocoa Powder?
If you are having a hard time finding dutch process cocoa powder you can use regular unsweetened cocoa powder here in it’s place. It will just be a little less deeply flavored.
What About Adding Espresso Powder?
Yes you can definitely add some instant espresso powder to this pie for that nice background flavor. Just add 1 tsp with the sugar (it has a very concentrated flavor).
How to Make Chocolate Cream Pie with Homemade Filling
Helpful Tips for the Best Chocolate Cream Pie
I highly recommend that you stick with the homemade pie crust, it will make a world of difference. Use good quality cocoa and chocolate. Chop the chocolate small so it will melt easily into the custard filling. Stir constantly when cooking it over the stovetop and stir well. Don’t do a slow whisk here and there. Sure we strain it after but the less lumps the better, plus you don’t want to scaled on bottom. Don’t forget the bottom corners of the saucepan when while whisking. As mentioned before be sure to adequately cook the filling long enough so it thickens up well. You can refer to the photos above for a guide, watch for those bubbles along the surface and keep boiling for 1 minute. Be sure to allow enough time for the pie to set up in the fridge. No freezer short cuts. Wait to make and top the pie with whipped cream until ready to serve. It won’t keep well on the pie (it does absorb in some and doesn’t stay as fluffy the next day).
Storage
This pie is best served within 24 hours of preparing but should hold up (without the whipped topping) for about 3 days in the fridge. Freezing is not recommended as the consistency won’t be the same upon thawing.
More Delicious Chocolatey Pie Recipes to Try
Brownie Pie Chocolate Mousse Pie French Silk Pie S’mores Pie
