Description
A rich and silky chocolate cream pie with a buttery crust and a fluffy whipped cream topping, perfect for chocolate lovers.
Ingredients
Units
Scale
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 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 1/2 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Chocolate shavings (optional, for garnish)
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk and cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
- In a separate bowl, whisk egg yolks. Slowly whisk in a bit of the hot milk mixture to temper the yolks, then return the mixture to the saucepan.
- Cook for another 2–3 minutes until thick and bubbly.
- Remove from heat and stir in chopped chocolate, butter, and vanilla extract until smooth.
- Pour the chocolate filling into the pre-baked pie crust and smooth the top.
- Cover with plastic wrap directly on the surface and chill for at least 4 hours or until set.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie and garnish with chocolate shavings if desired.
- Slice and serve chilled.
Notes
- Use high-quality chocolate for the best flavor.
- Make sure the pie is completely chilled before adding whipped cream topping.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg