Chocolate Cream Pie might be my favorite pie, and this classic, cool, creamy pie is the one I dream of. It’s hard to go wrong with most anything chocolate. Give me all the chocolate cake, cookies, candies… it’s hard for me to resist. When I want something cool and chocolatey, this pie fits the bill. In fact, this pie is on frequent rotation in the summer months as part of my BBQ or potluck menu, and I get plenty of positive feedback from friends and family who enjoy it.
Growing up, my mom would make chocolate pie for family celebrations. My mom was known for her chocolate pie and potato salad, and if she showed up to family gatherings without those things people would be disappointed. I hope I’m not giving away too many secrets, but the pie my mom made had a Nilla Wafer crust filled with a special blend of Jell-O chocolate pudding (it comes in chocolate and milk chocolate flavors) topped with Cool Whip. I grew up in the 80’s and I loved that pie; it holds a special place in my heart.
As an adult, I have moved away from Cool Whip (see my post on Washington Pie for more thoughts on Cool Whip), and I pride myself as a “from scratch” baker. I’m all about shortcuts and making things easy, but I like being familiar with all the ingredients in my desserts. In developing my perfect chocolate pie, I went back to the classics.
This pie is old school elevated. My chocolate cream pie starts with a baked classic pie crust. Cookie crusts are good, but this pie calls for a crust you would find at a roadside diner. It is then filled with a thin layer of ganache and then a dark chocolate custard. Finally, it is topped with so much freshly whipped cream, and some chocolate shavings to make it extra pretty. I use quality ingredients like Ghirardelli chocolate which makes all the difference. In addition to quality chocolate, I would strongly encourage you to top the pie with a drizzle of salted caramel. Nine out of ten pie eaters agree that caramel takes it over the top!
Pro Tips:
While I always have butter, flour and salt around and am happy to whip up a pie crust, feel free to use a ready made pie crust, or even a cookie crust like my mom makes. It’s all good. In fact, if you choose a cookie crust this could become a no-bake dessert perfect for summer days.
The ganache layer is completely optional, but it really does give the pie a little extra something. I think it works really well with the classic pie crust. If you opt for a cookie crust, I would omit the ganache. The cookie crust is more sweet than a traditional crust, and an extra chocolate layer might prove just a bit too much.
Once again, I want to stress that a drizzle of caramel sauce really enhances the pie experience. I include instructions for making caramel sauce, but you can also buy a jar of it at the grocery store.
A classic chocolate pie is pretty simple, and doesn’t require a lot of ingredients. Make sure the ones you use are good quality.
For the smoothest, silkiest custard, take the time to strain the egg/starch/milk mixture before cooking it. While a few lumps in the custard aren’t the end of the world, it just so much more impressive to have the best texture possible.
To make sure the ganache layer stands out rather than blending into the custard, chill the ganache filled pie crust in the refrigerator for at least 15 minutes before adding warm custard.
Classic Chocolate Cream Pie
A cool, creamy, classic chocolate cream pie topped with mountains of whipped cream!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes plus chilling
- Yield: 10–12 servings 1x
- Category: Pies
- Cuisine: dessert
Ingredients
For the Crust:
1/2 cup cold butter cut into cubes
1 cup flour
1 Tablespoon sugar
pinch of salt
3–4 Tablespoons cold water
For the Ganache:
1 cup chocolate chips
1/2 cup heavy cream
For the Custard:
3 1/2 cups milk
5 egg yolks
3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon kosher salt
2 Tablespoons butter
6 ounces chopped dark chocolate (60-70%)
For the Whipped Cream: 2 cups heavy cream and 1/4 cup sugar
*optional chocolate shavings as garnish
Instructions
Preheat oven to 350
For the Crust: In a food processor blend the cubed butter, flour, sugar, and salt until sandy. Slowly add the cold water and process until the dough comes together. Roll out the dough and fit it into a 9″ pie pan. Use a fork to prick holes all around the bottom and sides of the pie crust to create vents. Line the pie crust with parchment paper and fill with pie weights. Bake for 15 minutes and then remove the paper and weights. Continue baking the pie crust for 5-10 more minutes until set and golden brown in color.
For the Ganache: In a microwave safe bowl, heat the cream for 30-45 seconds. Add the chocolate chips and let sit for a minute or two to melt. Stir the chocolate and cream until smooth. If more heating is necessary to get chocolate fully melted, heat at 30 second intervals. Spread smooth chocolate ganache over the baked pie crust, and place in the refrigerator to set.
For the Custard: Whisk the milk, egg yolks, sugar, salt, and cornstarch in a large bowl. Pour the milk mixture through a sieve into a saucepan to cook. Cook over medium-high heat, whisking constantly, until thickened. This happens just as the mixture is starting to come to a boil. Remove from heat and add the butter and chopped chocolate. Allow to sit for 1-2 minutes as chocolate melts, then stir until fully incorporated. Pour the warm custard over the ganache filled pie crust spreading it evenly to fill the pie shell. Cover the pie and allow to chill for at least 1 hour before topping with whipped cream.
For the Whipped Cream: With a hand mixer or stand mixer, whisk the heavy cream and sugar until the cream reaches your desired consistency. Spread or pipe the whipped cream over the top of the chilled pie.
Notes
To make the optional caramel sauce, combine 1 cup of sugar and 1/4 cup water in a medium saucepan. Cook over medium-high heat, swirling the sugar as it begins to develop an amber color. When a golden amber color has been reached, add 2 Tablespoons of butter and stir as the butter melts. Finally, add 3/4 cup heavy cream, being careful to avoid steam and splatters. Cook over low heat for an additional 2-3 minutes until well incorporated.
Keywords: chocolate, custard, pie
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