Description
This Classic Chocolate Cream Pie features a flaky homemade pie crust filled with rich and silky dark chocolate pudding, topped with whipped cream and chocolate shavings. The combination of smooth chocolate filling and light, fluffy whipped cream makes it a decadent dessert perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1-1/2 cups (180 grams) all-purpose flour
- 1/4 cup (30 grams) powdered sugar
- ½ teaspoon coarse kosher salt
- 1/2 cup (113 grams) cold unsalted butter, diced into ½” pieces
- 1 large egg
Chocolate Pudding Filling
- 3/4 cup (175 grams) granulated sugar
- ¼ cup (30 grams) cornstarch
- Pinch coarse kosher salt
- 2 large egg yolks
- 3 cups (680 grams) whole milk
- 8 ounces (230 grams) chopped dark chocolate, plus more for garnish
- 4 tablespoons (60 grams) unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 2 tablespoons (30 grams) cream cheese, softened
- 2 tablespoons (30 grams) granulated sugar
- ¼ teaspoon vanilla extract
- 1 cup (230 grams) heavy cream
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour, powdered sugar, and kosher salt. Cut in the cold diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg and mix until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Blind Bake the Pie Crust: Roll out the chilled dough on a floured surface into a 12-inch circle and press it into a 9-inch pie dish. Chill the crust again for 15 minutes. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 10-12 minutes or until golden and cooked through. Let cool completely.
- Make the Chocolate Pudding Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. In a separate bowl, whisk the egg yolks. Gradually add the milk to the dry ingredients, then add the egg yolks and whisk to combine. Cook the mixture over medium heat, stirring constantly until it thickens and comes to a simmer. Remove from heat, stir in chopped dark chocolate until melted, then add butter and vanilla extract. Mix until smooth. Pour the pudding into the cooled pie crust. Cover the surface with plastic wrap directly on the pudding to prevent a skin from forming and refrigerate for at least 4 hours until set.
- Prepare the Whipped Cream Topping: In a chilled bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth. Gradually add the heavy cream and beat on high speed until stiff peaks form.
- Assemble the Pie: Spread the whipped cream evenly over the chilled chocolate pudding. Garnish with additional chocolate shavings. Keep refrigerated until ready to serve.
Notes
- Rich and decadent, this pie combines homemade dark chocolate pudding with light whipped cream for a perfectly balanced dessert.
- You can use store-bought pie crust as a shortcut, but homemade crust adds a superior texture and flavor.
- For best results, chill each element thoroughly to ensure a firm pie.
- The pie can be stored in the refrigerator for up to 3 days.
- Use the highest quality dark chocolate you can find for the best flavor.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 390
- Sugar: 28g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
