So, my crust is lopsided and the whip cream rosettes are not perfect, but damn it does taste good! The filling is creamy and the crust is flaking. Please read on if you want to learn how to make Chocolate Cream Pie easily. Puddings, custards, and curds are so simple and you can adjust the amount of sweetness to your personal taste. In my humble homemade opinion it's worth the extra few minutes it takes to cook from scratch....mostly.
This recipe is a perfect combination of premade and homemade. The star is the chocolate filling so you want that to be perfect. When it comes to chocolate, my favorite is the Ghirardelli semi-sweet baking bar.
The recipe calls for a pre-made crust but it is so easy to make either my cream cheese crust (recipe below) or a tasty graham cracker crust, both of which pair well with the chocolate filling.
Ingredients
What you'll need to make this pie.
- Premade crust like Pillsbury or you can make your own.
- semi-sweet baking chocolate bar
- granulated sugar
- powdered sugar
- butter
- milk
- cornstarch
- eggs
- vanilla paste or vanilla extract
- heavy whipping cream or Redi Whip
Instructions
For the Crust
Prepare pie crust per package instructions. Or try a cream cheese crust or a super simple graham cracker crust.
While your pie crust is baking pull together all your ingredients.
- In a small bowl lightly beat together the egg yolks and cornstarch.
- In a small saucepan over medium heat, combine the sugar, and milk together with a wooden spoon until well combined. Stir frequently bring the milk and sugar mixture to a simmer.
- Temper eggs by adding a tablespoon of the hot milk and sugar mixture to the egg and whisk together.
- Slowly add the egg mixture back into the sugar and milk mixture. Stir constantly until the mixture begins to thicken and comes to a slow boil.
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until well combined and smooth.
- Let the filling cool for a couple of minutes then pour the chocolate filling into the cooled crust.
- Loosely cover and refrigerate for 3-4 hours. I don't use plastic wrap because it sticks to the pudding, instead, try domed tin foil or a upside-down plate.
- Top chilled pie with RediWhip, or use the recipe below to make your own whipped topping.
Optional Homemade Whipped Topping
1. In a medium bowl add the cream and beat with an electric hand mixer on high speed for 1-2 minutes
2. Slowly add in the sugar and vanilla paste while continuing to beat until soft peaks form, about 1-2 minutes.
3. Spoon the whipped cream over pie and top with chocolate shavings.
Chocolate Cream Pie (Small Batch)
A smaller version of classic chocolate cream pie. Using a premade crust makes this recipe even simpler.
Ingredients
Crust
- Premade crust like Pillsbury or use a homemade recipe for cream cheese pie crust.
Chocolate Filling
- 4-ounce semi-sweet baking chocolate bar
- 2 tablespoons sugar
- 3 tablespoons butter
- 1 cup milk
- 1 tablespoon cornstarch
- 2 egg yolks, lightly beaten
- 1/2 teaspoon vanilla paste
Optional Homemade Whipped Topping
- 2/3 cup heavy whipping cream
- 1 tablespoon confectioners sugar
- 1/2 teaspoon vanilla paste
Easy Topping
- Redi Whip
Instructions
For the Crust
- Prepare pie crust per package instructions.
Chocolate Filling
- In a small bowl lightly beat together the egg yolks and cornstarch.
- In a small saucepan over medium heat, combine the sugar, and milk together with a wooden spoon until well combined. Stir frequently bring the milk and sugar mixture to a simmer.
- Temper eggs by adding a tablespoon of the hot milk and sugar mixture to the egg and whisk together.
- Slowly add the egg mixture back into the sugar and milk mixture. Stir constantly until the mixture begins to thicken and comes to a slow boil.
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until well combined and smooth.
- Let the filling cool for a couple of minutes then pour the chocolate filling into the cooled crust.
- Loosely cover and refrigerate for 3-4 hours.
- Top chilled pie with RediWhip, or use the recipe below to make your own whipped topping.
Optional Homemade Whipped Topping
1. In a medium bowl add the cream and beat with an electric hand mixer on high speed for 1-2 minutes
2. Slowly add in the sugar and vanilla paste while continuing to beat until soft peaks form, about 1-2 minutes.
3. Spoon the whipped cream over pie and top with chocolate shavings.
Notes
Easy Substitutes include:
- Canned Whipped Cream in place of the homemade version.
- Use vanilla extract t replace vanilla paste on a 1:1 ratio.
- Can also make in individual size pie tins.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 495Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 166mgSodium: 122mgCarbohydrates: 23gFiber: 5gSugar: 10gProtein: 9g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
Cream Cheese Pie Crust
light and flakey pie crust ready in 20 minutes
Ingredients
- 4 tablespoons butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1/2 cup flour
Instructions
- Using a hand mixer on low, in a medium-size bowl cream the butter and cream cheese together until smooth.
- Slowly add the flour until mixed. The dough will be crumbly.
- Press the dough together and separate into two balls.
- Between two sheets of parchment paper, roll out the dough to about 1/8 thick.
- Preheat oven to 350 degrees.
- Transfer dough to the tartlet pans and press into the pan. Prick the bottom with a fork.
- Freeze the rolled out dough for about 3-4 minutes.
- Par bake the crust for 10-15 minutes or until the crust starts to turn a light golden color.
What goes with chocolate cream pie? Try my Chicken, Sausage and White Bean Stew Recipe for Two
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