Creamy Chocolate Cream Pie Recipe Easy Homemade Flaky Golden Crust
A rich and creamy chocolate cream pie with a flaky golden crust, perfect for any occasion. This easy recipe delivers a velvety chocolate custard filling topped with light whipped cream.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 3 to 4 tablespoons ice-cold water
- 2 cups (480ml) whole milk
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) unsweetened cocoa powder (Dutch-processed recommended)
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks (room temperature)
- 4 ounces (115g) bittersweet chocolate, chopped
- 2 tablespoons (30g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together flour and salt. Cut in chilled butter until mixture resembles coarse crumbs. Slowly add ice water until dough just starts to come together.
- Chill the Dough: Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: Lightly flour surface and rolling pin. Roll dough into a 12-inch circle about 1/8 inch thick. Transfer to 9-inch pie dish, trim edges leaving 1/2 inch overhang, fold edges under and crimp.
- Blind Bake the Crust: Chill crust for 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Let cool.
- Make the Chocolate Filling: In saucepan, whisk sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until thickened and bubbling, about 6-8 minutes.
- Temper the Egg Yolks: Lightly beat yolks. Slowly whisk about 1 cup hot chocolate mixture into yolks. Pour yolk mixture back into saucepan, whisk constantly, cook 2 more minutes.
- Add Chocolate and Butter: Remove from heat, stir in chopped chocolate, butter, and vanilla until smooth. Strain through fine mesh sieve.
- Assemble the Pie: Pour filling into cooled crust. Cover surface with plastic wrap. Chill at least 4 hours or overnight.
- Whip the Cream: Before serving, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe on pie.
- Serve and Enjoy: Slice with knife dipped in hot water for clean cuts.
Notes
Chill dough well before rolling to ensure flaky crust. Temper egg yolks slowly to avoid scrambling. Constant whisking during custard cooking prevents lumps. Blind bake crust to prevent sogginess. Strain filling for silky smooth texture. Whip cream until soft peaks form to avoid grainy texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 375
- Sugar: 25
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
Keywords: chocolate cream pie, flaky crust, homemade pie, easy dessert, chocolate custard, whipped cream topping