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Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Learn how to make the best homemade chocolate cream pie with this foolproof recipe. A buttery biscuit crust filled with velvety chocolate custard and topped with fresh whipped cream. Master tempering eggs and creating the perfect silky chocolate filling with this easy baking recipe anyone can follow.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced chocolate cream pie revealing its contrasting layers - a golden-brown flaky crust, deep mahogany chocolate filling, and cloud-like whipped cream topping garnished with chocolate curls. The pie rests on a vintage white ceramic cake stand against a soft blue linen backdrop. Natural window light catches the glossy sheen of the chocolate filling while highlighting the delicate swirls of cream. In the background, scattered cocoa powder and a small bowl of chocolate shavings add context and depth to the composition, emphasizing the rich, indulgent nature of this classic dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the chocolate filling:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">600ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">30g unsalted butter, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the whipped cream topping:</li><li class="ingredients-single-item">300ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Chocolate shavings or cocoa powder for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Heatproof bowl</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Electric hand mixer or stand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. First, let's prepare the crust. In a food processor, pulse the digestive biscuits until they form fine crumbs. If you don't have a food processor, place them in a sealed bag and crush with a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as both a binding agent and provides richness to the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly and evenly into your pie dish, working it up the sides to create a uniform crust. Use the bottom of a measuring cup to compress the crumbs – this helps create a sturdy base that won't crumble when sliced. Bake for 10 minutes until lightly golden and fragrant. The brief baking sets the crust and adds a toasty flavor dimension. Allow to cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the chocolate filling, place your finely chopped chocolate in a large heatproof bowl. Chopping the chocolate into small pieces ensures it will melt quickly and evenly when the hot custard is added. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a medium saucepan, combine 500ml of the milk, half the sugar, and salt. Heat over medium heat until steaming but not boiling. Meanwhile, in a separate bowl, whisk together the remaining 100ml of milk, remaining sugar, cornstarch, and egg yolks until smooth. This step is crucial – the cornstarch acts as a thickening agent while the egg yolks provide richness and that signature custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the milk mixture is hot, gradually ladle about 120ml of it into the egg mixture while whisking constantly. This process, called tempering, slowly raises the temperature of the eggs without scrambling them. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the custard over medium heat, whisking constantly (do not step away!), until it thickens and begins to bubble. This should take about 5-7 minutes. You'll know it's ready when the whisk leaves visible trails in the mixture and it coats the back of a spoon. If you draw your finger across the spoon, it should leave a clear path that doesn't immediately fill in.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the custard from heat and immediately pour it through a fine-mesh sieve directly onto the chopped chocolate. This step removes any potential lumps and ensures a silky-smooth result. Let sit for 2 minutes to allow the chocolate to melt, then gently whisk until completely smooth. Add the butter and vanilla, whisking until incorporated. The butter adds a luxurious sheen and mouthfeel to the finished filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the chocolate filling into your cooled crust, smoothing the top with an offset spatula if you have one. Press a piece of plastic wrap directly onto the surface of the chocolate (this prevents a skin from forming) and refrigerate for at least 4 hours, preferably overnight. Patience is rewarded with a perfectly set filling that slices beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>About 30 minutes before serving, prepare the whipped cream topping. In a well-chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla. Using an electric mixer, whip on medium-high speed until soft peaks form. Be careful not to overwhip – you want a luxurious, pillowy texture that's still slightly soft but holds its shape when spread.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the plastic wrap from the chilled pie and dollop the whipped cream over the chocolate filling. Use the back of a spoon to create decorative swirls, then garnish with chocolate shavings or a light dusting of cocoa powder. Return to the refrigerator until ready to serve. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Your gorgeous chocolate cream pie will be the star of any dessert table!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Cream Pie Recipe?

The key ingredients include digestive biscuits, butter, dark chocolate (70% cocoa), whole milk, sugar, cornstarch, egg yolks, vanilla extract, and heavy cream. These combine to create the buttery crust, rich chocolate custard filling, and fluffy whipped cream topping.

How to cook Chocolate Cream Pie Recipe at home?

Learn how to cook Chocolate Cream Pie Recipe by first making a biscuit crust (baked for 10 minutes), then preparing a silky chocolate custard by tempering eggs with hot milk, adding chocolate, and refrigerating until set. Finally, top with freshly whipped cream and chocolate shavings. The entire process takes about 65 minutes plus chilling time.

Why does my chocolate custard filling turn lumpy and how can I prevent it?

Lumpy custard usually occurs from improper tempering or overheating. Always whisk constantly, temper eggs gradually with hot milk, and strain the final mixture through a fine-mesh sieve. Keep heat medium-low and remove from heat immediately once thickened to ensure silky-smooth results.

Can I make this chocolate pie ahead of time for a dinner party?

Yes, this dessert is perfect for making ahead! The pie needs at least 4 hours to set properly, but can be made up to 2 days in advance. Add the whipped cream topping within a few hours of serving for the freshest presentation and best texture.

What's the secret to achieving that perfect silky-smooth chocolate filling?

The secrets to silky chocolate filling are: properly tempering the eggs, constant whisking while cooking the custard, straining through a fine-mesh sieve to remove lumps, using high-quality chocolate (70% cocoa), and adding room temperature butter at the end for glossy texture.

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In a food processor, pulse the digestive biscuits until they form fine crumbs. If you don't have a food processor, place them in a sealed bag and crush with a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as both a binding agent and provides richness to the crust." }, { "@type": "HowToStep", "name": "Form and bake the crust", "text": "Press the crumb mixture firmly and evenly into your pie dish, working it up the sides to create a uniform crust. Use the bottom of a measuring cup to compress the crumbs – this helps create a sturdy base that won't crumble when sliced. Bake for 10 minutes until lightly golden and fragrant. The brief baking sets the crust and adds a toasty flavor dimension. Allow to cool completely while you prepare the filling." }, { "@type": "HowToStep", "name": "Prepare chocolate for filling", "text": "For the chocolate filling, place your finely chopped chocolate in a large heatproof bowl. Chopping the chocolate into small pieces ensures it will melt quickly and evenly when the hot custard is added. Set aside." }, { "@type": "HowToStep", "name": "Start the custard", "text": "In a medium saucepan, combine 500ml of the milk, half the sugar, and salt. Heat over medium heat until steaming but not boiling. Meanwhile, in a separate bowl, whisk together the remaining 100ml of milk, remaining sugar, cornstarch, and egg yolks until smooth. This step is crucial – the cornstarch acts as a thickening agent while the egg yolks provide richness and that signature custard texture." }, { "@type": "HowToStep", "name": "Temper the eggs", "text": "Once the milk mixture is hot, gradually ladle about 120ml of it into the egg mixture while whisking constantly. 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My family fought over the last slice and my husband has already requested it for his birthday!", "name": "Silky smooth chocolate heaven!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aarav Patel", "datePublished": "2024-04-12", "reviewBody": "I was intimidated by the tempering process but the detailed instructions made it so approachable. The result was a restaurant-quality dessert that impressed everyone at our dinner party. Definitely worth every minute of effort!", "name": "Restaurant quality at home!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-15", "reviewBody": "The contrast between the buttery crust, rich chocolate filling and light whipped cream is perfection. I've tried many chocolate pie recipes but this one has the perfect chocolate-to-cream ratio. Will be making this again and again!", "name": "Perfect chocolate-to-cream ratio!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-04-18", "reviewBody": "As someone who usually buys desserts from the bakery, this recipe has converted me to homemade! Despite being an intermediate level recipe, the instructions were clear and the results were spectacular. My wife was impressed!", "name": "Converted me to homemade desserts!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Mbeki", "datePublished": "2024-04-19", "reviewBody": "This pie is easier than expected for beginners! I was nervous about making custard from scratch, but following the detailed steps resulted in perfectly silky chocolate filling. The digestive biscuit crust complements the chocolate beautifully.", "name": "Easier than expected for beginners!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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