Why You’ll Love This Recipe
Old-Fashioned Chocolate Cream Pie is a timeless dessert that combines a rich, velvety chocolate filling with a buttery, flaky pie crust. The smooth and decadent chocolate custard is topped with a layer of freshly whipped cream, making each bite a luxurious experience. This pie is perfect for any occasion, from family gatherings to holiday celebrations, and offers the perfect balance of sweetness and richness that will satisfy any chocolate lover.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
pie crust (pre-baked, or homemade)
butter (for greasing)
For the Chocolate Cream Filling:
whole milk
granulated sugar
unsweetened cocoa powder
cornstarch
egg yolks
unsalted butter
vanilla extract
salt
For the Whipped Cream Topping:
heavy cream
powdered sugar
vanilla extract
Directions
- Prepare the Pie Crust: If using a pre-made pie crust, bake according to package instructions and allow it to cool completely. If making homemade crust, follow your recipe and bake the crust, then set it aside to cool.
- Make the Chocolate Cream Filling: In a medium saucepan, whisk together the whole milk, granulated sugar, cocoa powder, and cornstarch over medium heat. Bring the mixture to a simmer while constantly whisking until it thickens (about 5-7 minutes).
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot chocolate mixture to the egg yolks while whisking to temper the eggs. Slowly pour the egg mixture back into the saucepan, whisking continuously. Cook for another 2-3 minutes until thickened.
- Remove from heat and stir in the butter, vanilla extract, and salt until smooth and well combined.
- Pour the chocolate filling into the cooled pie crust and smooth the top with a spatula. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Make the Whipped Cream Topping: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the pie has set, spread the whipped cream evenly over the top of the chocolate filling. Garnish with chocolate shavings or cocoa powder if desired.
- Slice and serve chilled.
Servings and Timing
This recipe serves about 8 slices.
Preparation time: 30 minutes
Chill time: 4 hours
Total time: 4 hours 30 minutes
Variations
- Chocolate Ganache: Top the whipped cream with a layer of chocolate ganache for an extra indulgent finish.
- Nutty Crust: Add crushed nuts (like pecans or almonds) to the pie crust for a crunchy texture that complements the creamy filling.
- Flavored Whipped Cream: Add a splash of liqueur (like Kahlúa or Baileys) to the whipped cream for a grown-up twist.
Storage/Reheating
Store the pie in the refrigerator, covered, for up to 3-4 days.
This pie is best served chilled and is not ideal for freezing.
FAQs
Can I use a store-bought pie crust?
Yes, a store-bought pie crust works well for this recipe, saving you time. Just be sure to bake it according to the instructions and let it cool before filling.
Can I make this pie ahead of time?
Yes, this pie can be made the day before. Allow it to set in the fridge overnight for the best results.
Can I use a different type of chocolate?
Yes, you can use semisweet or dark chocolate instead of unsweetened cocoa powder if you prefer a different flavor.
Do I need to make the whipped cream topping?
The whipped cream adds a light, creamy contrast to the rich chocolate filling, but you can skip it if you prefer a more straightforward chocolate pie.
Conclusion
Old-Fashioned Chocolate Cream Pie is the perfect dessert for chocolate lovers. With its silky smooth filling, flaky crust, and airy whipped cream topping, this pie brings together all the best elements of classic pies. Whether you’re making it for a special occasion or just because, this dessert will delight your taste buds and leave everyone craving more!
Print
Old-Fashioned Chocolate Cream Pie
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 25 minutes
- Total Time: 3 hours 30 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic chocolate cream pie is a rich and creamy dessert featuring a velvety chocolate filling in a buttery, flaky pie crust. Topped with a generous layer of whipped cream, it’s the perfect indulgence for any chocolate lover.
Ingredients
For the Pie Crust:
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1 1/4 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup unsalted butter, cold and cut into cubes
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3-4 tablespoons ice water
For the Chocolate Filling:
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2 cups whole milk
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3/4 cup granulated sugar
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1/3 cup unsweetened cocoa powder
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1/4 teaspoon salt
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3 large egg yolks
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2 tablespoons cornstarch
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
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4 ounces semi-sweet chocolate, chopped
For the Whipped Cream Topping:
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1 cup heavy cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
Instructions
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Make the Pie Crust:
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
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Gradually add the ice water, one tablespoon at a time, until the dough comes together. Gather the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
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On a floured surface, roll out the dough to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Poke a few holes in the bottom with a fork.
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Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-18 minutes, then remove the parchment paper and weights. Bake for an additional 5-7 minutes, until golden brown. Let the crust cool completely.
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Make the Chocolate Filling:
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In a medium saucepan, whisk together the milk, sugar, cocoa powder, and salt over medium heat. Bring to a simmer, stirring constantly.
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In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
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Slowly pour a bit of the hot milk mixture into the egg yolks to temper them, whisking constantly. Then, gradually whisk the egg yolk mixture back into the saucepan with the remaining milk mixture.
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Continue to cook over medium heat, whisking constantly, until the filling thickens (about 3-5 minutes). Once thickened, remove from heat and stir in the butter, vanilla extract, and chopped semi-sweet chocolate until smooth and combined.
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Pour the filling into the cooled pie crust and spread it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or overnight for best results.
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Make the Whipped Cream Topping:
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In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
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Spread the whipped cream over the chilled chocolate filling, or pipe it in decorative swirls.
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Serve:
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Slice and serve the pie chilled. Enjoy this rich, creamy chocolate dessert!
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Notes
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For an extra chocolate kick, you can drizzle some chocolate syrup over the whipped cream before serving.
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If you prefer a store-bought crust, you can use that instead of making your own.
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