Description
This luscious Chocolate Cream Pie features a smooth, rich chocolate pudding filling nestled in a flaky prepared pie crust and topped with fluffy whipped cream. Perfectly balanced with sweet and intense chocolate flavors, this dessert is ideal for any occasion and easy to prepare with just a few simple ingredients.
Ingredients
Scale
Pie Base
- 1 Pie Crust (Prepared)
Filling
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 pinch salt
- 2 egg yolks
- 3 cups whole milk
- 8 ounces semi-sweet chocolate, chopped (or dark chocolate)
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Topping
- 2 cups whipped cream (optional)
Instructions
- Prepare the mixture: In a mixing bowl, whisk together cornstarch, sugar, and salt until combined. Gradually add the egg yolks and whole milk, whisking until the mixture is smooth and fully incorporated. Stir in the chopped semi-sweet chocolate to incorporate it evenly.
- Cook the filling: Pour the mixture into a saucepan and place it over medium heat. Cook while whisking constantly and using a spatula to scrape the edges, which helps prevent lumps and ensures the pudding thickens uniformly.
- Thicken the pudding: Continue cooking the mixture until it becomes thick and large bubbles form and pop on the surface, about 8 minutes. Remove the pan from heat and immediately strain the pudding through a fine mesh sieve into a bowl, using a spatula to push through all the pudding for a silky smooth texture.
- Finish the filling: Whisk in the unsalted butter and vanilla extract until the filling is glossy, fluffy, and well combined. Pour the pudding into the prepared pie crust, smoothing the top evenly with a spatula. Allow it to cool to room temperature, then refrigerate for at least 3 hours or overnight to set properly.
- Add the topping and serve: Just before serving, dollop or spread the whipped cream evenly over the chilled chocolate filling. Garnish with additional chopped chocolate pieces if desired. Keep the pie refrigerated until ready to serve.
Notes
- Use semi-sweet or dark chocolate for a richer taste; milk chocolate can be used if a sweeter, creamier filling is preferred.
- Ensure constant whisking during cooking to avoid lumps and burning at the bottom of the pan.
- Straining the pudding is essential for a smooth, creamy texture without any cooked egg bits.
- Refrigeration time can be extended to overnight for optimal flavor and texture.
- Whipped cream topping is optional but adds a delightful lightness and contrast to the rich filling.
- Store leftover pie covered in the refrigerator and consume within 3 days for best freshness.
