September 13, 2013

Chocolate Cream Pie

It's a classic, right? How can you go wrong with this pie? The best part is that it's made from scratch and it's not just a box of pudding mix (not that there's anything wrong with that).

This recipe does take a little time for chilling purposes so it's not going to be done in 30 minutes or anything.  But if you plan ahead you'll be glad you took the extra time.  It's so worth it.

The filling is a deep chocolate flavor, smooth and thick.  The whipped cream topping is a perfect compliment.  I added chocolate chips to the top for texture.  In my book, this is one of those comfort foods that just makes you feel happy.  We froze ours and loved how it tasted frozen as well.  The filling never gets super rock hard so it can be eaten frozen if you wish.

Maybe this pie will make it to your holiday table?

Chocolate Cream Pie
Recipe from King Arthur Flour


  • 2 Tbsp unsalted butter
  • 1 1/3 cups semi-sweet chocolate (chips or chopped bar)
  • 1 tsp vanilla extract
  • 2/3 cup granulated sugar
  • 3 Tbsp cornstarch
  • 2 Tbsp unsweetened cocoa powder
  • 1/8 tsp salt
  • 3 large egg yolks
  • 1 cup heavy cream, divided
  • 2 cups milk
  • Pie crust - baked and cooled

  • 1 cup heavy cream
  • 1/4 cup sugar
  • Chocolate chips/shavings optional
Cooking Directions
  1. In a medium bowl, place the chopped chocolate, butter and the vanilla extract. Set aside.
  2. In a medium saucepan (not over the heat) whisk the sugar, cornstarch, cocoa and salt.
  3. Whisk in 1/4 cup of the heavy cream until smooth, then add the other 1/4 cup of heavy cream. Whisk in the egg yolks.
  4. Place the saucepan over medium heat and gradually whisk in the remaining heavy cream and milk.
  5. Bring the mixture to a boil and whisk constantly for 1 minute.
  6. Remove the pan from the heat and pour over the chocolate mixture that you had set aside. Mix until smooth.
  7. Pass the mixture through a mesh sieve to remover any lumps and then put plastic wrap on the surface of the mixture to prevent a skin from forming. Chill thoroughly.
  8. Make sure you've baked and cooled the pie crust. 
  9. To make the topping: Pour the heavy cream into the bowl of your stand mixer using the whisk attachment and turn on medium high.  Slowly add the sugar and whip it until you can see lines being left in the cream from the whisk. It will look fluffy.  
  10. To assemble: Pour the chocolate cream mixture into the baked pie shell and smooth the top.  
  11. Pour the whipped cream on top of the chocolate cream mixture and smooth out. 
  12. To decorate you can either use a vegetable peeler on a semi-sweet chocolate bar to create a decoration or you can use a zester.  Top with chocolate chips if desired. 
  13. Keep refrigerated or frozen. 

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